How to Live Aligned with tapa, as a main course or even as a side. Spanish gastronomy cannot be understood without Croquetas, one of the most tradicionales y consumed from the country. Because that's the way it is, croquettes don't go out of style, quite the opposite; It is a mouthful that gives a lot of play and a lot of freedom when cooking it. Ham, cod, chicken ... and many other ingredients that are unimaginable combined with the concept that surrounds this delicacy. Such is its importance which already has its own day every January 16: International Croquette Day.
Its unknown origin
The truth is that not known for sure where or when croquettes were made for the first time, but from what has been discovered, they are located in France. The most credible version of the origin of the croquette is the one that has Antonin Lent, which is known as the king of chefs and chef of kings, as the protagonist. It is said that he presented to King Louis XVI the batter of the béchamel battered with a crunchy and fried layer. Since then, this aperitif has come to stay in the meals of French high society.
A Spain arrived in the XNUMXth century. At first it was conceived as a meal sweet, since it was made for the first time as rice pudding croquettes. But as their ingredients were varying to the most popular of today: ham, fish and other meats.
How did the International Croquette Day start?
Thus, the January 16 is the International Croquette Day. Contrary to what it may seem, this day has not been celebrated for too long. It was inaugurated in 2015, when through a communication campaign for a restaurant, the idea of dedicating a day to this food was made viral on social media. No sooner said than done. Every year since then, the day is dedicated to this food that, despite having French origin, has characteristics of the Castilian cuisine.
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As we have said before, croquettes are one of those foods that are among the most recurrent in the population. Who has not enjoyed a tapas in a beach bar that overlooks the sea, or who has not cooked them when the whole family came to eat. The popularity of this food is not given just because they can be made almost any ingredient As we will see later, but because they can be consumed at any time of the year and at any time of the day. So much so that, in the year 2019, average Spanish consumption is two kilos of croquettes per year, which translates to about 80 units per person.
A delicacy with more flavors
The most traditional croquettes are those of cooked remains. However, over the years, both his technique and his range of flavors has been expanding to the point that It is part of the menu of highly prestigious restaurants. It is about giving another twist to a food that is several centuries old. Great chefs like Ferrán Adrià himself dedicated a space in his kitchen to tradition: liquid poultry croquettes.
Of oxtail, of chocolate, chicken with pineapple and curry ... those are some of the more curious flavors that have been given to croquettes in recent years. And among the aspects that have evolved around this food is the way of cooking it to make it healthier or suitable for people with intolerances intolerances
There is a debate in Spain about the recipe for the perfect croquette. And in fact, there are several restaurants that claim to have the best of them. For example, Francis Paniego, chef at Echaurren. The one from Ezcaray (La Rioja), has kept alive the legacy that his mother, Marisa Sánchez, left him.
Because that is the special thing about this delicacy and the International Croquette Day: to always keep that tradition alive but without giving up new flavors or innovative proposals such as those of the Solo de Croquettes restaurant. Which one is your favorite?
