Crispy croquetas de jamón are small and unusual Spanish fritters, which consist of a crispy outer shell and a creamy interior. As the central ingredient, they employ a thick variety of buttery béchamel sauce, which is formed into small logs, coated in breadcrumbs and egg wash, and fried until golden and crunchy.

Spanish croquetas are made with a variety of ingredients but the jamón version, which incorporates diced Spanish ham, is the most common and popular of them all. Fragrant and spicy ham is an ideal addition to the lush and mild taste of béchamel. 

Mushroom croquetas are the small-sized Spanish fritters that are prepared with a combination of a creamy béchamel base and diced and sautéed boletus mushrooms. The base is well chilled before it is shaped into round or cylindrical forms.

Each piece is coated in egg wash and breadcrumbs, then shortly deep-fried until golden and crispy. Boletus croquetas are often enriched with various spices and sautéed onions and are typically enjoyed as a ubiquitous Spanish tapas.

Croquetas de bacalao are Spanish fritters made with cod. Although Spanish croquetas are mainly made with a béchamel base, this popular salt cod variety occasionally replaces béchamel with mashed potatoes. Both options are well-seasoned and mixed with cooked and flaked salt cod before the dough is shaped into desired forms.

Each piece is coated in breadcrumbs and finally fried until golden and crispy. The cod version is one of the most common types of croquetas found in Spain, and like other varieties, it is a staple tapas dish enjoyed throughout the country.

Like other varieties of Spanish croquetas, this chicken-based version also starts with a buttery béchamel base, which is later mixed with shredded chicken and shaped into small cylindrical or round patties. Before they are fried, the fritters are usually coated in egg wash and breadcrumbs, which provides a golden, crispy exterior, while the center stays delicately soft and gooey.

Croquetas de pollo are typically enjoyed as a snack and are a staple tapas dish found throughout the country.

Croquetas de chorizo is a traditional croquette variety. It's usually made with a combination of chorizo, butter, flour, milk, nutmeg, eggs, breadcrumbs, and olive oil. The chorizo is chopped and fried over medium heat. It is then shortly simmered with a bechamel sauce consisting of flour, butter, milk, salt, pepper, and nutmeg.

The mixture is chilled overnight, shaped into croquetas, dipped in eggs, rolled in breadcrumbs, and then fried in hot olive oil until golden brown.

Croquetas caseras de espinacas is a traditional croquette variety. It's usually made with a combination of spinach, butter, salt, flour, milk, crumbled blue cheese, eggs, breadcrumbs, and olive oil. The spinach is cooked, drained, sautéed in butter, and then mixed with the flour and milk until a creamy sauce forms.

The crumbled cheese is added to the hot sauce until it melts. The mixture is chilled, shaped into croquetas, dipped in eggs, rolled in breadcrumbs, and then fried in hot olive oil until golden brown.