Spanish Potato Croquettes | Croquetas de Patatas

📝 Ingredients

• 2 yukon gold potatoes (500 grams / 1.125 lbs)
• 1 cup shredded Manchego cheese (120 grams)
• 3 large cage-free organic eggs
• 2 cloves garlic
• 2 tbsp chopped fresh parsley (8 grams)
• 1/2 cup all purpose flour (60 grams)
• 1 cup plain bread crumbs (130 grams)
• 1 cup sunflower oil (240 ml)
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, all in a flat layer, then fill with some water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat
2. 2After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water and transfer the potatoes into a large bowl, using a potato masher or a large fork, mash down on the potatoes until they are semi-mashed, meaning it's ok if you have little chunks of potatoes
3. 3Add in the shredded cheese over the mashed potatoes, crack in 1 egg, add in the parsley and the 2 cloves of garlic finely grated, season generously with sea salt & black pepper, mix together until well mixed
4. 4Heat a large fry pan with a medium heat and add in the sunflower oil
5. 5While the oil is heating, start shaping the croquettes, grab a spoonful of the potato mixture and squeeze it in your hands, thins is to ensure everything is well binded, then shape it into a croquette, which is basically a cylinder the size of an egg, if you see your mixture is too wet too work with, add some bread crumbs and mix together
6. 6Add the flour into a bowl, crack in 2 eggs into a separate bowl, season with sea salt and whisk together, add the bread crumbs into a 3rd separate bowl
7. 7Coat each croquette, first in the flour, then into the egg wash and finally into the bread crumbs
8. 8Once the oil is nice and hot, about 10 minutes, add the croquettes into the fry pan, all in a single layer and evenly spaced out, cook in batches if you have to, fry for 3 to 4 minutes or until golden fried all around, transfer into a dish with paper towels as you finish
9. 9Serve warm or at room temperature, enjoy!