If you have doubts or FAQs about croquettes

At lacroqueta.es we’ll clear them up for you

1. What is the best oil for frying croquettes?

Easy answer: a mild extra virgin olive oil.

Some prefer sunflower oil because it’s milder in flavour.

2. Firm croquettes or soft?

Neither firm nor soft. Crunchy on the outside and silky on the inside. The béchamel reaches its ideal point when it comes away from the bottom of the pan. Not before and not after. Firmer croquettes are easier to shape, creamy croquettes are a bit harder to handle. Find your sweet spot with practice.

3. Can I freeze croquette dough?

Yes. Shape the croquettes, coat them and freeze them, but never freeze them after frying or they will turn rubbery and strange when thawed.

A trick: when freezing them, cover them with a generous layer of breadcrumbs and two or three sheets of kitchen paper. This protects them from moisture and stops the coating from absorbing it.

4. Why do my croquettes always burst open?

Because the oil isn’t at the right temperature. It must be at least 180/190 degrees Celsius.

5. How long does croquette dough last in the freezer?

It depends on your freezer’s cooling power (check the manual). Usually between 3 and 12 months.

6. If I thaw the croquette mixture and don’t fry it immediately, how long do I have?

Up to 3 days. But it’s best to use it as soon as possible.

7. Can I fry croquettes while still frozen?

It’s not recommended. It’s better to wait until they are fully thawed. If you’re in a hurry and can’t wait, fry them in very hot oil above 190 degrees Celsius. However, they’ll likely be cold or slightly undercooked inside.

8. How long does croquette dough last in the fridge without freezing?

Between 3 and 4 days.

9. How long does croquette dough last at room temperature?

Up to two days maximum. But as soon as it cools down, put it in the fridge. Don’t take risks, as it contains milk—especially in warm climates.

10. Do croquettes contain allergens?

If they’re made with wheat flour and whole milk, yes, they do contain allergens.

You can experiment with chickpea flour or any of the alternative flours available today.