When you think of a golden, crunchy culinary classic, the first thing that comes to mind is a croquette.

It has been enjoyed since Ancient Rome as a snack, an everyday main dish or even a sweet dessert.

In its early days in gastronomic history, croquettes were made to make use of leftovers from other dishes.

The modern history of the croquette began in France, and today it has become a speciality with variations for every taste across Europe, America and Asia.

The RAE (Royal Spanish Academy) included the term croqueta in its official dictionary in 1869.

The evolution of the modern croquette started in France at the end of the seventeenth century under the name croquet. It was served very hot and flavoured with truffle or herbs. Over time, it adopted the name croquette (“crispy”).

In Spain, it was introduced during the War of Independence against Napoleon’s troops (1808).

The working classes were the first to become fond of croquettes. In its origins, the traditional Spanish croquette was smaller, softer and more delicate than the French one.

The classic or traditional croquettes are made with ham, chicken or fish with vegetables, and a béchamel sauce. They are coated in beaten egg and breadcrumbs, and once fried, they are left to drain on absorbent paper. Coating them in flour is less common.

International Croquette Day is an idea that was born in Spain in 2015. It is celebrated on the 16th of January, and many countries have joined the initiative.