Potato Croquettes

4.89 from 9 votes

Creamy potato and cheese croquettes are easy to make and a delicious snack any time of day.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Starter, Tapa, Tapas/ Starter

Cuisine: Spanish

Servings: croquettes (approx.)

Calories: 82.29kcal

1.5 lbs potatoes (680 grams) Yukon Gold and Russet both work well. Boiled until soft (about 20-25 minutes), riced or mashed, and left to cool.
1 egg beaten
2 teaspoon salt I recommend adding the salt 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.
1 teaspoon black pepper Same thing with the pepper -- I often add two teaspoon but I love the flavor of black pepper in these!
¾ cup grated cured Manchego cheese (about 60 grams) You can sub any cured sheep's milk cheese here for a similar taste, though Manchego is absolutely perfect!
½ cup Flour as needed for breading process (start with about ½ a cup, or 60 grams)
2 eggs beaten (for the breading process -- if your eggs are large you might be able to use only one with a splash of water)
¾ cup Breadcrumbs 100 grams. You can probably use less but I like having plenty to bread a few at a time.
olive oil for frying (olive oil is preferred and does affect the taste -- but if you must substitute use a neutral oil such as sunflower).

Wash and peel the potatoes and cut them into equal sized chunks if they are large.
Cover them with cold water and bring to a boil.
Add salt and boil until a butter knife pierces through easily.
Strain all the water and pass through a potato ricer (preferred method) or mash until just mashed -- you don't want to make them dense here (which is why the potato ricer is worth investing in!). Let them cool.
To make the croquette filling, mix the riced potatoes with the beaten egg, salt, pepper, and cheese. Do not overmix. If you want to taste the filling for seasoning, just add the egg as the last step.
Next, while heating a pan full of olive oil on the stove, pass the croquettes through the three step breading process. First, cover them in flour, then in beaten egg, and, finally, in the breadcrumbs.
Deep fry the croquettes in hot olive oil (if available) or vegetable oil/sunflower oil if not. They should take 3-4 minutes to brown. 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 rest on paper towels and serve hot with dipping sauces if desired.