There are foods that need no introduction, and then there’s the croquette: small in size, huge in happiness. Every January 16th we celebrate International Croquette Day, a more than well-deserved tribute to one of the world’s great delicacies. Because yes, there may be sophisticated dishes and haute cuisine recipes, but few things spark as much agreement, excitement, and nostalgia as a perfectly made croquette.
The croquette is much more than food: it’s tradition, ingenuity, and resourcefulness—three fundamental pillars of cooking. It was born as a clever way to reuse leftovers, but over time it became a true gastronomic gem. Today it’s no longer the kitchen’s “plan B,” but the undisputed star of bars, restaurants, family celebrations, and gourmet menus.
In Spain, the croquette holds an almost sacred place. It’s part of our culinary identity and our social life. Who hasn’t gone out just to “have a drink” and ended up ordering a plate of croquettes? They’re found in neighborhood bars, in grandmothers’ kitchens, in gastronomic competitions, and on the most modern tables. And best of all: every household claims theirs are the best in the world (and they’re probably right).
The charm of the croquette lies in its perfect contrast: a crispy exterior, a creamy interior. That moment when you bite into one and the filling melts is almost universally happy. And on top of that, it’s a dish that allows endless versions and flavors, making it even more irresistible.
The classics never fail: ham, chicken, stew, cod, cheese. But creativity knows no bounds—mushroom croquettes, oxtail, garlic shrimp, spinach with pine nuts, sobrasada, blue cheese, boletus with truffle… even sweet versions like chocolate or rice pudding. There’s a croquette for every taste, every moment, and every person.
There’s no excuse not to eat them!
And if time has proven anything about the croquette, it’s its ability to adapt. Nowadays there are versions for almost everyone: gluten-free croquettes for people with celiac disease, made with alternative flours or natural thickeners; vegetarian and vegan options with plant-based milks, vegetables, and legumes; lighter, oven-baked croquettes, or those made with organic, locally sourced ingredients. Because enjoying a croquette is no longer about limits—it’s about choice.
Maybe that’s why almost everyone loves them. The croquette knows no age, culture, or trend. It brings generations together, sparks conversation, and puts smiles on faces. It’s that dish you always crave, that you share, that you remember. A bite that tastes like home, like your favorite bar, like a family Sunday or an afternoon with friends.
So this January 16th, let’s celebrate the small great icon of our gastronomy as it deserves. Let’s toast to its versatility, its flavor, and its almost magical power to make us happy with something so simple. Because if there’s a democratic, beloved, and deeply Spanish delicacy (even if its origin isn’t 100% French), it is—without a doubt—the croquette. And if you’ll allow us, in plural: CROQUETAS! And lots of them!
P.S. Oh, and if you eat them with a plate of fries (or chips if you are British) and some bread… pure fantasy! #yummy #happytummy (At least for this croquette lover writing this article.) Now I’m hungry and I NEED some CROQUETAS!. 😊
