Next January 16, World Croquette Day is celebrated, a dish that everyone usually likes and that gives a lot of play when preparing them. For this reason, from the Croquetas Ricas portal, it has wanted to make a list of the most popular croquettes flavors during the past year 2020.
Most demanded flavors of croquettes in 2020
Among the different types of croquettes, the most demanded by users have been:
Mushrooms (boletus, mushrooms, etc).
Fish (cod is the benchmark).
Meat (chicken, cooked, oxtail, chorizo, blood sausage, etc).
Cheese (blue, cabrales, Gorgonzola, Idiazabal, etc).
Seafood (prawns, shrimp, red shrimp, squid, etc).
Vegetables (carrot, leek, zucchini, etc).
Origin of the croquette
Despite what many people think, the croquette arrived in Spain at the end of the 19th century, since its origin is French, thanks to an aristocrat named Louis de Bechamel.
This was King Louis XIV’s cook, and it is said that he or one of his assistants created the famous sauce that makes up the croquette. But the one who would be the great inventor of the croquette, would be Antoine Cámere in 1817, who had the idea of covering the bechamel sauce with a crunchy layer, at a dinner that he prepared for the Archduke of Russia. The name of the dish was croquettes a la royal.
Its name comes from the French croquer which means “to crunch” and we must know that in addition to the above, there are other theories about the origin of croquettes.
Some say that its origin is Italian and that for example there is a person born in the Basque Country (Patxi Bollo), who supposedly ate 236 croquettes, according to a newspaper called La Estampa. Within the croquetasricas.com blog you can find much more information.
Mistakes made when making a croquette
There are many common mistakes that are made when making or even eating a croquette.
For example, in this second case, we must know that the croquettes should not be reheated in a microwave.
And why do the croquettes break? One of the main reasons is that if the oil is not very hot (180 degrees) you have many ballots to break it into pieces.
Nor should you put many of them at the same time in the pan or fryer, it is better to fry them in batches to be able to move them and that they are all done well on both sides.
Finally, we would like to highlight that to make the béchamel you have to cook the flour well with the butter, so that it loses its raw flavor.