These quick and easy potato croquettes are infused with the delicious flavor of Manchego cheese for a Spanish twist on a classic.
Recipe for croquetas (spanish potato croquettes)
Light and quick version of Spanish potato croquettes. The recipe is super simple and can be used as a base recipe where you can just add more cheese, ham, or mushrooms/garlic – if you want to vary the flavor.
This recipe is super quick and can be made in a short time, whereas more traditional croquettes require the béchamel sauce to cool down (which takes at least four hours in the fridge).
The recipe is a simple cheese/potato croquette, but I’ve added lots of delicious Spanish Manchego cheese and cayenne pepper. I made my croquettes in molds, but you can easily make quenelles (spoon-shaped) that are prepared directly after boiling the potatoes.
Perfect as a side dish or for tapas.
Servings: pcs.
Croquetas (Spanish Potato Croquettes)
These quick and easy potato croquettes are infused with the delicious flavor of Manchego cheese for a Spanish twist on a classic.
Equipment
- 1 Deep fryer can be replaced by a regular pot
- 1 Silicone Mold can be omitted
Ingredients
- 700 gram Potato
- 1 pcs. Egg beaten
- 12 gram Salt
- 2.3 gram Pepper
- 4.4 gram Cayenne Pepper
- 100 gram Cheese Manchego, can be replaced by another Spanish cheese
- 60 gram Wheat Flour
Breading
- 50 gram Wheat Flour
- 2 pcs. Egg beaten
- 100 gram Grate or panko
Other Than That
- 644 gram Oil for frying - neutral flavor
- 1 handful Broad leaf parsley
Instructions
- Peel the potatoes and cut them into cubes of approximately 3x3 cm.
- Boil the potatoes until tender, then mash them in a large bowl.
- Add a beaten egg, salt, cayenne pepper, pepper, and the grated cheese, and mix well.
- Add flour and stir until the dough is uniform.
- Shape them as desired and freeze them for about 46-60 minutes. This step can be omitted by proceeding directly to the next step.
- Roll them in flour, then the beaten egg, and finally breadcrumbs.
- Place them directly into a (deep-fryer) pot with oil heated to 180 degrees Celsius (356 degrees Fahrenheit).
- Don't add too many at once, as it lowers the oil temperature, so stick to a few pieces at a time.
- The mashed potatoes are cooked, so it's just a matter of getting the coating crispy (golden in color).
- Take them out and place them on paper towels to drain the oil.
- Sprinkle salt on top and chopped parsley.
- Enjoy.
Notes
