Basque Croquetas
Crisp, golden fried croquettes with a creamy béchamel filling studded with ham, a staple appetizer of Boise's Basque restaurants.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Saucepan
- •Baking sheet
- •Deep fryer or heavy pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 19
- carbs
- 24
- protein
- 10
- calories
- 310
Instructions
- 1
Melt butter in a saucepan. Saute the onion until soft.
- 2
Whisk in flour and cook 2 minutes to make a roux (a thick cooked paste).
- 3
Slowly whisk in milk, stirring constantly until a very thick white sauce forms.
- 4
Stir in the diced ham, nutmeg, and salt.
- 5
Spread the mixture onto a sheet pan. Cover and chill at least 4 hours or overnight.
- 6
Shape the chilled filling into small logs or balls.
- 7
Coat each piece in flour, dip in beaten egg, then coat in breadcrumbs.
- 8
Heat oil to 350°F. Fry croquetas in batches until deep golden, about 2-3 minutes.
- 9
Drain on paper towels and serve hot.
Chef's tips
Chill the white sauce filling completely, ideally overnight, so the croquetas hold their shape when fried.
Storage
Refrigerate uncooked, breaded croquetas up to 2 days or freeze up to 1 month.
Reheating
Fry frozen croquetas directly in hot oil, adding a couple extra minutes; do not microwave.
Common mistakes to avoid
- •Shaping the filling while it is too warm, causing it to fall apart.
- •Frying at too low a temperature, which results in greasy croquetas.
Serving suggestions
Cooked Basque Croquetas?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Idaho
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
