These quick and easy potato croquettes are infused with the delicious flavor of Manchego cheese for a Spanish twist on a classic. My irresistible potato croquettes recipe It’s perfect for dipping into spicy bravas sauce, tangy alioli, or creamy romesco. This simple, inexpensive recipe is a family favorite in my house – my kids and husband can’t get enough of it!
If you are already heating the oil to fry these croquettes, why not add a few more tapas to the menu? You’ll love my easy recipes for Pimientos de Padrón and shrimp fritters.
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Introduction
Croquettes are one of the most popular Spanish tapas. While Spanish ham croquettes reign supreme, there are many others to try dark cuttlefish ink croquettes to delicious, creamy cod croquettes, the sky is the limit. In some modern places you can also find dessert croquettes!
But one of my favorite croquettes are these simple potato and cheese croquettes. The main reason is that they are quick to make! It is not necessary to wait for the béchamel to cool in the refrigerator for 4 hours as in the traditional croquettes recipe.
When I want to do them, I simply boil a few potatoes in advance, Then the actual process only takes about 20 minutes! It’s my favorite tapas dish for a fun party and the kids love them too!
Ingredients
These Spanish potato croquettes are super versatile and requires only a few simple ingredients, but there are so many ways to make them yours! Here are the key ingredients for this simple tapa recipe.
- Potatoes: Don’t use new potatoes – choose something like Russet or Yukon Gold. The consistency will be better. I also highly recommend investing in a potato masher (like a huge potato garlic press!), which is a necessary tool for making homemade gnocchi. The potato masher helps the potatoes stay light and fluffy – the key to a good potato croquette.
- Spices: They are very simple: just salt and pepper. But feel free to mix it all up with a little cayenne pepper or curry powder. Even though they are not traditional at all, they are delicious.
- Cheese: I love these with Manchego cheese. The flavor isn’t overpowering, but it’s definitely there. I add ¾ cup of shredded cheese to the recipe, but you can add less (for an even milder flavor), omit it altogether, or add more!
- Oil: Use virgin or extra virgin olive oil for frying if you can (it’s what we use in Spain and one of the reasons why our fried foods are still healthy). If replacement is necessary, use a neutral oil such as sunflower or canola.
- Additions: The best thing about these kibbles is how easy they adapt. Add jamón, chorizo, extra cheese, sauteed mushrooms… the sky is the limit!
See the recipe card for complete information on ingredients and quantities.
Variations
The most classic potato croquettes have nothing but potatoes and eggs, but I like these because they also contain delicious Manchego cheese. If you’re a cheese lover like me, add more. Don’t like cheese? Just omit!
If you want to go crazy, you might as well add some Spanish ham and/or garlic mushrooms (garlic mushrooms) to the mix. They’re super versatile – go crazy!
How to make Spanish potato croquettes
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Then peel and dice the potatoes boil them in salted water until tender, about 20-25 minutes. (image 1)
- Drain the potatoes and pass them through the potato masher (or use a regular potato masher if you don’t have a ricer) so they are soft and smooth. (image 2)
- Mix the potatoes with the grated cheese, salt and pepper, then adjust seasonings to taste. Add the egg last, being careful not to overmix. (image 3)
- Once the mixture is cool enough to handle, roll turn it into balls. (image 4)
- Bread the croquettes dipping them in the flour, then in the beaten egg and finally in the breadcrumbs. (image 5)
- Fry them in boiling oil, turning them as necessary until they are golden on all sides, about 3-4 minutes. (image 6)
- Drain the croquettes on a plate lined with absorbent paper. (image 7)
- Serve these fluffy potato and cheese croquettes while they are warm and fresh and enjoy them with a variety of Spanish sauces! (image 8)
Recipe FAQs
These Spanish potato croquettes are made with a simple mixture of mashed potatoes (rice), salt, pepper, eggs and grated Manchego cheese that is rolled into balls and breaded with flour, eggs and breadcrumbs, then fried in olive oil. They are a tasty and healthy tapa that is very popular in Spain!
Using cold mashed potatoes or chilling the croquette mixture before frying can help them stick together better when fried. Make sure you’ve added enough eggs to hold the ingredients together as well. Also, avoid having the oil at too high a temperature.
I love serving these potato and cheese croquettes with a variety of Spanish sauces, such as salsa bravas, alioli, mojo picón or romesco sauce. But they also make a great appetizer or addition to a tapas banquet!
Serve
I love these croquettes as a starter or as part of any Spanish tapas feast. They can be part of a complete meal or a simple snack (and they are delicious at any time of the day, even for brunch!).
If you like sauces with your fried foods, they go well with any Spanish sauce, such as homemade salsa bravas, alioli, mojo picón or romesco sauce.
Expert advice
- Yukon Gold and Russet potatoes both work well in this recipe Make sure they are boiled until soft (about 20-25 minutes), covered with rice or mashed and left to cool.
- I recommend adding salt to the potato mixture before the beaten egg so you can taste the filling and make sure you season it properly. I tend to add a little more salt, but two teaspoons is a good place to start.
- You can substitute any aged sheep’s cheese for a similar taste, although Manchego is absolutely perfect!
- For the breading process, you may only need one egg diluted with a drop of water if the eggs are large.
- Olive oil is preferred and affects the taste, but if you must replace, use a neutral oil such as sunflower oil.
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Easy Spanish potato croquettes
These classic Spanish potato and cheese croquettes are ready to eat in just 20 minutes! They are a simple snack or tapa that everyone loves.
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Portions: 20 croquettes
Calories: 82.29kcal
Instructions
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Wash and peel the potatoes and, if they are large, cut them into equal-sized pieces, then place them in a large pot and cover them with cold water. Add the salt and boil until a butter knife easily pierces the potatoes, about 20 to 25 minutes.
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Drain the potatoes, then pass them through a potato masher and let them cool. You can use a potato masher or food processor to mash them until smooth, but don’t overdo it or they may become dense – that’s why a potato masher is the best option!
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To make the croquette filling, mix the potatoes with the rice, salt, pepper and cheese, then add other seasonings to taste. Add the egg last, being careful not to overmix.
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Shape the croquette mixture into balls, then dip them in the flour, then in the beaten egg and finally in the breadcrumbs.
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Meanwhile, heat a pan with olive oil on the stove over medium heat.
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Fry the croquettes in hot oil, turning them as they cook; about 3-4 minutes. You can also fry them in a pan with less oil, turning them halfway through cooking, but make sure they cook evenly on all sides.
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Let the potato croquettes drain on absorbent paper, then serve hot with dipping sauces if you prefer. Enjoy!
Notes
- Both Yukon Gold and Russet potatoes work well in this recipe. Make sure they are boiled until soft (about 20-25 minutes), covered in rice or mashed and left to cool.
- I recommend adding salt to the potato mixture before the beaten egg so you can taste the filling and be sure to season well. I tend to add a little more salt, but two teaspoons is a good place to start.
- You can substitute any aged sheep’s cheese for a similar taste, although Manchego is absolutely perfect!
- For the breading you may only need one egg diluted with a splash of water if the eggs are large.
- Olive oil is preferable and affects the taste, but if you need to replace it, use a neutral oil such as sunflower.
Nutrition
Serve: 1croquette | Calories: 82.29kcal | Carbohydrates: 10.38G | Protein: 3.27G | Fat: 3.05G | Saturated fat: 1.41G | Polyunsaturated fats: 0.28G | Monounsaturated fats: 0.78G | Trans fats: 0.01G | Cholesterol: 29.09mg | Sodium: 289.54mg | Potassium: 162.35mg | Fiber: 0.98G | Sugar: 0.47G | Vitamin A: 60.17UI | Vitamin C: 6.7mg | Soccer: 59.12mg | Iron: 0.67mg
