How To Make Spanish Croquetas
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- čas přidán 24. 02. 2020
- Chef Katie Button from Cúrate and Button and Co. Bagels in Asheville, North Carolina stops by the Munchies Test Kitchen to demonstrate the art of making Spanish tapas with creamy, crispy chicken croquetas. Katie talks about her transition from biomedical engineering to the culinary arts, why she fell in love with tapas culture, and how to utilize a rotisserie chicken for this simple but delicious recipe.
Check out the recipe here: www.vice.com/en_us/article/g5...
Additional Editor: Alice Obar
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This lady worked at El Bulli. One of the better, more accomplished cooks Munchies has had on.
And for some reason, all of my instincts are telling me not to trust her food lol
what hasn't this lady done? she's a regular chelsea clinton in the age feminism HAHA
@@shadyzbabii420 Instincts or prejudice?
Yet she's putting onion in the croquetas, that's no less than heresy over here.
She made the croquetas too solid for my taste. Croquetas should be creamy as she says, but she sidn't make them creamy. Too much chicken for too little bechamel. Use more bechamel and you can use chicken drippings instead of oil for the bechamel, or even simmer the milk in a roasted chicken carcass. And that's how you make the best chicken croquetas IMO
Yo, she explains so many useful tips while she goes. What a great teaching and informational vid!
Finally, an american cooking CROQUETAS. Awesome, good looking, traditional croquetas.
Thank You from Spain.
Yeah ya'll Spanish people don't act like Italians when it comes to food.
@@ranjanbiswas3233 muy bueno, vete a comer hamburguesas y pastel de carne. No teneis ni historia casi como para tener comidas propias.
bruh you realize croquetas are originally a french dish
@@danemon8423 So? In Spain its a traditional food, and french ones are the same as ours, but so much people make them with mashed potatoes instead of bechamel
@@danemon8423 Annnd "bruh", do U realize Spain was invaded by Napoleon in XIX century by the time "croquettes" were invented?
Thank you for preaching the Way of the Croqueta for all the world to see!
My Spanish family makes these a bit different. Their technique is way more labour intensive but I feel it really makes a difference for an amazing interior. We start by making almost like a dough, slowly adding more milk and flour, then we continue to mix and fold until it becomes super thick and creamy, then we add the meat at the end before putting it in the fridge.
I like to freeze the bechamel in ice trays first. Then whenever I want croquetas I just pop out a few and bread them. They're way easier to bread like that, and you can just make a ton at once. Also if you do this you can make them as creamy as you want.
So excited to make these today! I've been looking for days for a yummy looking recipe using shredded chicken and I think I finally found The One!
Thanks Munchies!!
Fantastic presentation,thank you, can’t waist to make.
This seems easy, delightful and omg I'm not over how adorable Katie Button is!!!
@Your Mother What's your deal?
Spencer Would you say she's cute as a button?
i agree! :) hehe
Amazing! I love my moms chicken croquetas, she usually makes it for Christmas. I’m more keen on them than the turkey jaja. Also, using the croquetas as a measure of restaurant quality is a legit method. So cool that Jose Andres came over to help you! He seems like such a nice person
Going to have to try this! Spanish food is really one of the best things this world has to offer and Chef Button knocks this out of the park!
Just made your recipe for the second time. After they’re breaded, I lay them on parchment paper on a well covered well and freeze them. I added minced two tbls red bell pepper and add 1/2 tsp smoked paprika to the mix. Classic Spanish. I defrost one for supper and pan sauté. Excellent. Thank you. Joe.
THANK YOU for showing the right recipe for croquetas, as a Spaniard I can appreciate your cooking method and I wish I lived close enough to visit your restaurant... I am also an admirer of José Andrés. I am going to be watching your videos, for sure. I love cooking!
@CZcams Account who really cares? And furthermore, do YOU even care?
Teresa Travis
@CZcams Account LOL, born and raised in Europe. What's more annoying is people pretending they know things they have no clue about.
Made these this weekend with ham and Parmesan, they were AMAZING!
Yum❤
Mmm I love Ham Croquetas. My grandmother used to make them for us.
Hi I love coming across new people and new food videos to save to my list! You are amazing ❣️ and these looked amazing and inexpensive and easy! Good video great job!
Lovely stories and a delicious recipe. Also, having the cred as a student to have Jose Andres fly out to help you open your restaurant is, in a word, amazing.
Love Curate! One of our favorites when visiting western NC.
I loved the recipe it came out perfectly well
Thanks for this video
I enjoyed watching you and learned a lot, loved your story too
Curate is one of the best restaurants I've been to! We love Asheville.
Happy to see you did some pretty authentic croquetas. Good work!
My favourite ones are jamon, hard-boiled egg and onion, double coated and with extra soft bechamel and the salted cod ones (bacalao, they are typically smaller and in a ball shape).
The softer the bechamel the more difficult they are to make but... the more delicious! Unfortunately with soft bechamel your ice-cream-scoop-trick won´t work tough... you need two spoons and it takes longer, but if you don't make them so often it´s absolutely worth it.
BTW onion-haters-loosers-de-secano, tortilla de patatas sin cebolla is a crime to humanity, same goes for croquetas de pollo sin cebolla.
¡verdad! The sauce itself takes so much longer too but it’s definitely worth it! I love jamón croquetas, there is a tapas bar near where I live which has the most delicious creamy madre mía croquetas ever! (mi amiga dicho son exactamente como su abuela hacía ♥️)
Okay I have to make these! Making me miss Spain!
Curate is my favorite restaurant back home!
I love Curate. Everytime I'm in Asheville we stop by, but it had been awhile
Made a similar recipe a few weeks ago. If you make these for the first time I cannot stress enough: do not go short on the refrigeration time, otherwise it’ll be a bad time.
Those look delicious!
Jose Andreas brings more good to the world! Glad he gave her a chance
Asheville represent!
Best restaurant in Asheville!
Gracias guapa, ¡está rica!
Love your honesty lol
Love how she narrates her story while cooking
Qué buena pinta y la chef parece muy campechana, si voy a Asheville me pasaré por su restaurante
Those are my favorite food in the World!!!💖💖💖💖
Are there written instructions for this receipt that I am not seeing? Thank you for the nice video. I fell in love with these after a recent visit to Spain.
People think italians are incredibly demanding when it comes to their own cuisine (which is true), but also spaniards. My grandma would have signed this croquetas recipe step by step. Congrats to the Chef :D
I just made this and it was absolutely amazing! Easy to make too, would highly recommend you guys to try it. The recipe is in the description box in case you are wondering.
Love to see my country's cuisine acknowledge in such a big chanel! Keep up the good work and eat a lot of croquetas, you won't regret it
vivan las croquetas hostia
We had breakfast at Button. Lox was on point. Kate happened to be there and her determination was obvious, contagious for 8am. I learned you bake bagels on soaked wood planks.
Perfecto
Here place is near me. Havent been to Curate yet but had bagels from her joint. Good shit
I Love cooking a croquitas from Spain yummy ,
I thought she said she owned a "Spanish Topless Bar" 😂
Frankie Serrato Same 😑. Googled that shit too because I was like “huh, how does that even work??” felt retarded when the top link said “tapas”
@@TheGuerreros3 Should have stuck with the topless bar
easy peasy be ready by dinner
Asheville, wow i went there once
What a great idea "Rotisseri chicken".👍
During the 80 year war (war between Netherlands and Spain fought on Dutch grounds) the Spanish got introduced to the croquette. After the war they took the croquette with them and made it a Spanish dish.
precies en wij hebben hem van de fransen
jaczekdertuerke nee de fransen hebben hem sws van ons, ze hebben hem meegenomen toen Napoleon verslagen werd.
@@Snekcneh12 Ze hadden hem al voor die tijd. De naam komt van het franse Croquette. in kookboeken van de Louis xiv hofstad (1705) zijn al recepten te vinden.
jaczekdertuerke wij hadden hem in 1506 al. Bedacht door stadhouder Willem Koket. Hij deelde ze uit aan de arme en vervolgens is het verbasterd naar het Kroketje.
@@Snekcneh12 bron?
I now live in Spain and so happy to find your recipe. Question: if freezing them, must you thaw them before frying in hot oil? Also, when spreading on the sheet pan before scooping them up, do you grease the sheet pan first?
I fry them in a frier, and I never thaw them before, but you can do it if you want.
What I do is leave them out of the freezer 10-15 minutes before frying them
Love your book. I made the ham croquetas from the book. They were fantastic. Since there were only 2 of us, I froze 1/2 of them. According to the book, you can freeze them for 1 month. I imagine I should fry them from frozen, but I am not 100% sure. I would think thawing them might make them mushy. Any suggestions?
Delish 😍
mmmmm now im hungry
thx
This is exactly the way we do it at the tapas place I work
I am going to open a small tapas bar🔥🔥
I like the 'GBD' thing :D. For me, when it comes to food, almost everything that is GB is also D.
Those are some proper croquetas
Looks tasty!
Can the bechamel sauce be store bought or does it have from scratch?
What was that last thing after the egg wash?
Spanish Croquetas .... look delicious .... I want them !!! 🤤
My mom makes turkey croquettes and they are the best tasting things on earth, I will post a recipe!
What is the difference between your mom's recipe and these ones? I would love to have the recipe if you are willing to share it.
Don’t bother
another way to test your oil is using a basic $2 thermometer and check that the temperature is at around 120°-135° celsius.
wow that's fuckin wild, you can use a thermometer to check a temperature?!
On the recipe link it's listing 2/3 cups flour on the ingredients list but for the directions it's only saying to use 1/3 cups of flour for the bechamel. I ended up using 2/3 cups of flour for the bechemel because it was too wet only using 1/3 cup of flour. It's in the fridge right now. Is it going to come out lame?
As an Spaniard I 100% approve this.
I want to see more of her! I'm sure she hears this all the time, but she is as cute as a Button!
Nice and very similar to the French croquette but with different ingredients (maybe even influenced by it?). The Spanish croquetas I'm familiar with is made with ham (Iberian ham is the best) and fried in olive oil.
B. M. I read another comment saying it came from when the Dutch went to war with Spain which was fought on Dutch land and that’s how the Spanish were introduced to croquettes and after the war they made it their dish but since Spain is connected to France its not far from possibility
@@talan2861 That actually makes sense, especially when the Dutch did fought off Spain to gain their independence. The use of a _bechamel_ based sauce is an indicator of French influence in the dish.
u dont use jamon iberico, jamon iberico isnt cooked, you use jamon serrano
or jamon dulce
@@angelicavences9357 IIRC Jamon Iberico is sliced thin & has a nutty flavour, right? The croquetas I had is close to being semi-flat. A variant of the original maybe?
People at home who are shallow or deep frying need to keep a cup of bamboo skewers beside the stove or near by if you don't have a cooking thermometer. Use it to test the oil like she did with the piece of croquette. Same way a Chinese chef uses their wooden chopsticks to test their oil's temp.
Can I freeze croquettes and frie them later?
Eugene Tetris yes, but you'll have to do the breading right before frying them.
You forgot to tell the key stage when making the béchamel which is to really cook it very slowly for a good 10 mn at super low heat and keep whisking during that time in order to remove any smell of flour . Then you get the perfect béchamel and from there as it is a base sauce you do absolutely any type of croquettes your imagination can produce !
828 in the house!
Can these be frozen? Would it be best to freeze before frying or after?
I'm from Spain. We normally make lots of croquetas and we freeze them before frying. When you want to eat some, you just take a few out of the freezer and you fry them.
@@donlimonesioyt9644 I had a similar question, hoping maybe you have experience with this too! Would you bread them..., then freeze them single layer, THEN fry or airfry when you're ready to eat??
Omg I’m going to literally do this but make chicken pot pie filling and fry them up like she said at the end
Put a wooden spoon handle in the hot oil. If it bubbles, then your oil is ready.😊
The Spanish chicken nugget or chicken crab cake
😋👍
Made these from Marions recipe using mashed potatoes and mince instead, omg you'll want to eat 50!
Ok, I'll definitely be making these. But, is anyone else distracted by that huge plant over the sink?
Lol 😂 yeah pretty creepy
Lol
Spanish topless bar?
Typically we use "Jamón Ibérico" and we make the rouge with olive oil and just a bit of butter. The milk is normally infused with a ham bone which adds such a good flavour and we also add more milk in order to make the bechamel a little bit creamier.
Anyway, yours look good!
Ha vivido y trabajado como cocinera en España y su marido es español. Un consejo: no seas tan condescendiente.
I don't think there really is a "typical" croqueta tbh, there are soooooo many types and varieties in spain
as a person with a masters in Biomedical Engineering... I don't know how to feel about this haha
im not doing no flour so what else you got?
Is every story about Jose Andres about what an awesome guy he is?
Everything I've heard makes him sound like the opposite of almost every boss I had cooking.
And my mom (Korean) used to make a Korean/Japanese dish called korokke (the Korean/Japanese pronunciation of croquette) that was filled with a mixture of coarse mashed potatoes and meat and prepared the same way.
Sounds tasty
Jose Andres is genuinely the nicest guy, I take him scuba diving and he's legit awesome
@@ScrappytodaMax Some people that do good things (like Andres feeding people in PR on his own dime) can still be bears to work for/with. But everyone seems to love Jose. The opposite of that saying about meeting your heroes, Jose seems like an awesome person and I would love to meet him.
@@cmac688 It is. McD's in Japan has a shrimp burger variation of the above. It tastes like bechamel/shrimp that has been panko'd and deep fried.
Mejor con jamón iberico
Pudiendo hacerlas de jamón o cocido las hace de pollo... En fin
@@lucasesteban48 Y le echa 5kgs de pollo, dice que está cremosa y está eso más tieso que un palo.
@@lucasesteban48 Venía aquí a buscar el comentario del típico español que va de listillo. ¡No falla! Ya lo decía Fernán Gómez, que lo del desprecio es algo muy español.
@@isaacnoroncaasi perdona bro
No nutmeg? How'd she season the chicken.
Very well done. If you want to try this, skip the chicken and add cooked ham and hard-boiled eggs
A kind beauty
Give me more Isaac Toups, I want him now!!!!!!
Can this be done using fish?
Yes. Croquettes can be done with a variety of fillings. bechamel is really the only constant, and even then it can sometimes be left out. Jamon is a common one too. cheese. do whatever.
Cod croquetas are the usual fish croquetas here in Spain. They are almost as common as Jamon or egg croquetas
4:41 Getting through your studies and healing yourself with cocaine
FUCK YEAH ASHEVILLE
The recipe is good i have try it. But i find it very salty so i balanced it by reducing the salt and add a bit sugar in it so it is more balanced.
Have you tried adding chocolate or chips?
Safe and sound
If we'd any dish more typical in Spain, is the croqueta, nobody dislike it. The recipe is nice, without weird ingredientes or steps, just the regular. Maybe the paste needs more whole milk and simmer for a few minuts, the texture will be amazing with the extra milk
Se ven súper densas, demasiado pollo a mi gusto. Las prefiero con Jamón y aceite de oliva. La leche infusiónada con el hueso del jamón 👌🏽
Alguien de Argentina?
Why don't you just scoop it when it's hot and then chill it, then shape it?
🌵🇺🇸Wild 💀💀💀💀💀💀💀💀🌵
Can this be cooked without onion? I'm allergic.
david nielsen yes just don’t put onion in it
She does say that you can throw almost anything you want into them. It's normally just whatever leftovers you have that you chop up and mix into that batter. (I like to make mine with chunks of ham and cheddar cheese)
YOLO