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 is perfect for dipping in spicy bravas sauce, tangy alioli, or creamy romesco. This cheap and easy recipe is a family favorite in my house -- my kids and husband can't get enough!
If you're already heating up 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.
Introduction
Croquettes are one of the most popular Spanish tapas. While Spanish ham croquettes reign supreme, there are plenty of other ones to try, like dark black squid ink croquettes to delicious and creamy cod croquettes, the sky is the limit. There are even dessert croquettes in some modern places!
But one of my favorite croquettes are this simple potato and cheese croquettes. The main reason is that they're quick to make! There's no need to wait for bechamel sauce to cool down in the fridge for 4 hours like in a traditional croquette recipe.
When I want to make these, I simply boil a few potatoes in advance, and then the actual process takes only about 20 minutes! It's my go-to tapas dish for a fun party, and kids love them too!
Ingredients
These Spanish potato croquettes are super versatile, and only take a few simple ingredients, but there's lots of ways make them your own! Here's the key ingredients for this simple tapa recipe.
- Potatoes: Don't use new potatoes - go for something like Russet or Yukon Gold. The texture will be better. I also highly recommend investing in a potato ricer (like an enormous garlic press for potatoes!), which is a tool needed to make homemade gnocchi. The ricer helps the potatoes stay light and fluffy: the key to a good potato croquette.
- Spices: These are very simple: just salt and pepper. But feel free to mix things up with a bit of cayenne or curry powder. While these are not at all traditional, they are delicious.
- Cheese: I love these with Manchego cheese. The flavor isn't overpowering, but it's definitely there. I add ¾ cup shredded cheese to the recipe, but you can add less (for an even subtler taste), omit altogether, or add more!
- Oil: Use virgin or extra virgin olive oil to fry if able (it's what we use in Spain and one of the reasons our fried foods are still healthy). If you must substitute use a neutral oil like sunflower or canola.
- Additions: The best part of these croquettes is how easy they are to adapt. Add jamón, chorizo, extra cheese, sauteed mushrooms... the sky is the limit!
See recipe card for full information on ingredients and quantities.
Variations
The most classic potato croquettes have nothing but potato and egg, but I like these ones because they have delicious Manchego cheese as well. If you are a cheese lover like me, add extra. Not into cheese? Just omit!
If you want to go crazy, you could also add some Spanish jamón and/or some champiñones al ajillo (garlic mushrooms) to the mix. These are super versatile -- go crazy!
How to Make Spanish Potato Croquettes
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Peel and dice the potatoes, then boil them in salted water until they're tender, about 20-25 minutes. (image 1)
- Drain the potatoes and pass them through a potato ricer (or use a regular masher if you don't have a ricer) so they're fluffy and smooth. (image 2)
- Mix the riced potatoes with the grated cheese, salt, and pepper, then adjust the seasonings to taste. Add the egg last, being careful nto to overmix. (image 3)
- Once the mixture is cool enough to handle, roll it into balls. (image 4)
- Bread the croquettes by tossing them in flour, then coating in beaten egg, and finally coating in breadcrumbs. (image 5)
- Fry them in hot olive oil, turning them as needed until they're browned on all sides, about 3-4 minutes. (image 6)
- Drain the croquettes on a plate lined with paper towles. (image 7)
- Serve these fluffy potato and cheese croquettes while they're hot and fresh, and enjoy them with a variety of Spanish sauces! (image 8)
Recipe FAQs
These Spanish potato croquettes are made from a simple mixture of mashed (riced) potatoes, salt, pepper, egg, and grated Manchego cheese that's rolled into balls and breaded in flour, egg, and breadcrumbs, then fried in olive oil. They're a tasty and healthy tapa that's popular in Spain!
Using cold mashed potatoes or chilling the croquette mixture before frying can help them hold together better when they're fried. Make sure that you've added enough egg to hold the ingredients together as well. Also, avoid having the oil at too high of a heat.
I love serving these fried potato and cheese croquettes with a variety of Spanish sauces, like bravas sauce, alioli, mojo picón, or romesco sauce. But they also make a great appetizer or addition to a tapas feast!
Serve
I love these croquettes as a starter, or as a part of any Spanish tapas feast. They can be part of a full meal, or a simple snack (and are delicious any time of day--even for brunch!).
If you like sauces with your fried foods, these go well with any Spanish sauce, like homemade bravas sauce, alioli, mojo picón, or romesco sauce.
Expert Tips
- Yukon Gold and Russet potatoes both work well in this recipe. Make sure they're boiled until soft (about 20-25 minutes), riced or mashed, and left to cool.
- I recommend adding the salt to the potato mixture before the beaten egg so that you can taste the filling and make sure to season properly. I tend to add a bit more salt, but two teaspoons is a good starting point.
- You can sub any cured sheep's milk cheese for a similar taste, though Manchego is absolutely perfect!
- For the breading process, you may only need one egg diluted with a splash of water if your eggs are large.
- Olive oil is preferred and does affect the taste, but if you must substitute, use a neutral oil such as sunflower.
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Easy Spanish Potato Croquettes
Ingredients
For the Croquettes
- 1 ½ pounds potatoes
- 1 egg beaten
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- ¾ cup cured Manchego cheese grated
For Breading & Frying
- ½ cup all-purpose flour
- 2 eggs beaten
- ¾ cup breadcrumbs or more if needed
- olive oil for frying
Instructions
- Wash and peel the potatoes and cut them into equal sized chunks if they are large, then place them in a large pot and cover them with cold water. Add salt and boil until a butter knife pierces through the potatoes easily, about 20-25 minutes.
- Drain the potatoes, then pass them through a potato ricer and let them cool. You can use a potato masher or stand mixer to mash them until smooth, but don't overdo it, or they may be dense--which is why the potato ricer is the best option!
- To make the croquette filling, mix the riced potatoes with the salt, pepper, and cheese, then add more seasonings to taste. Add the egg last, being careful not to overmix.
- Roll the croquette mixture into balls, then coat them in flour, then beaten egg, then in the breadcrumbs to coat.
- Meanwhile, heat a pan of olive oil on the stove over medium heat.
- Deep fry the croquettes in the hot oil, turning as they cook; about 3-4 minutes. You can also pan fry them in less oil, flipping halfway through, but make sure they cook evenly on all sides.
- Let the potato croquettes drain on paper towels, then serve them hot with dipping sauces if desired. Enjoy!
Notes
- Yukon Gold and Russet potatoes both work well in this recipe. Make sure they're boiled until soft (about 20-25 minutes), riced or mashed, and left to cool.
- I recommend adding the salt to the potato mixture before the beaten egg so that you can taste the filling and make sure to season properly. I tend to add a bit more salt, but two teaspoons is a good starting point.
- You can sub any cured sheep's milk cheese for a similar taste, though Manchego is absolutely perfect!
- For the breading process, you may only need one egg diluted with a splash of water if your eggs are large.
- Olive oil is preferred and does affect the taste, but if you must substitute, use a neutral oil such as sunflower.
Mary
Love making these, I’ve also made it with sweet potatoes
Jeneva Takasawa
It's scrumptious - I added bits of ham not too much, though. Thanks again, Lauren!
johnn
nice and tasty
Shirlee Wechsler
I have not tried thehe recipe,will give review later
David Crichton
I'm loving how you've made these croquettes, Lauren. No breadcrumbs, where's the aioli and they'll be gone in seconds.
We share some locations between us. I was offered a soccer scholarship at your University back in the day. I then lived in Jerez for a year while I was doing my flying training. I don't have any Madrid connections!
Looking forward to your updates.
Dave
Jessica of HolaYessica
I'm with Paddy on this one - I'm a bad cook but good taster! These look amazing, I've never tried potato croquettes before.
Christine
Mmm, those sound great!
Paddy Waller
I am a terrible cook but an amazingly good taster. These sound right up my street especially with spicy bravas sauce