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8 Worst Rated Spanish Deep-fried Dishes

Last update: Mon Dec 16 2024
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01
Croquetas con cecina
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Croquetas con cecina is a traditional Spanish croquette variety. It's usually made with a combination of butter, leeks, cecina (air-dried beef), milk, flour, salt, pepper, nutmeg, eggs, breadcrumbs, and olive oil. The leeks and cecina are sautéed in butter, seasoned with salt and pepper, and then mixed with a bechamel sauce consisting of flour, butter, milk, salt, pepper, and nutmeg.


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

02

Appetizer

MADRID, Spain and  one more region
3.3
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Soldaditos de Pavía is a traditional Spanish dish that's a staple of Madrid's tapa bars, but it's also often found in Andalusia. The dish consists of strips of battered and deep-fried cod that are served with a strip of roasted red pepper wrapped around them.


Before the frying, the cod is typically marinated in a combination of pimentón and lemon juice. The name of the dish means soldiers of Pavía, referring to the fact that the dish resembles the orange-red uniforms worn by the Hussars of Pavía regiment.

MOST ICONIC Soldaditos de Pavía

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03
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Croquetas de chorizo is a traditional Spanish 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.

04
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Croquetas caseras de espinacas is a traditional Spanish 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.

05

Pork Dish

ANDÚJAR, Spain and  one more region
3.7
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Flamenquín is a Spanish dish consisting of jamón serrano slices that are wrapped in pork loin cutlets. The concoction is dipped in eggs, coated in breadcrumbs, and it is then deep-fried in hot oil. The name can be translated as little Flemish, referring to the fact that the golden color of the dish (coming from the eggs) is reminiscent of the blond hair of Flemish assistants to the Emperor Charles V.


Flamenquín is traditionally served with french fries and mayonnaise. Its place of origin is disputed between the cities of Andújar and Bujalance, but what is surely known is that the dish was invented in the 1950s.

MOST ICONIC Flamenquín

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06
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Tortillitas de camarones are a traditional Spanish dish particularly popular in the province of Cadiz and especially associated with the city of San Fernando.


These are fritters made with a batter of chickpea flour (though sometimes a mix of wheat and chickpea flour is used), water, fresh shrimp, onion, and parsley. The mixture is fried in olive oil until crisp. The shrimp used in this dish are often tiny, and they are used whole, including the shell. 
07
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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.

MOST ICONIC Croquetas de pollo

08
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Buñuelos de bacalao is a savory version of the ubiquitous Spanish buñuelos fritters that uses dried salt cod. These soft and crispy snacks are typically prepared with a combination of desalted and flaked salt cod, flour, eggs, milk or water, and butter, and they are usually flavored with fresh parsley, salt, and pepper.


Other common ingredients used for making the dish include potatoes, baking powder, spring onions, garlic, vinegar or lemon juice, paprika, and turmeric. The salt cod mixture is typically shaped into balls, which are then deep-fried until nicely colored, puffed up, and crispy. 

MOST ICONIC Buñuelos de bacalao

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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “8 Worst Rated Spanish Deep-fried Dishes” list until December 16, 2024, 1,085 ratings were recorded, of which 899 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Spanish Deep-fried Dishes