Spanish Potato Croquettes | Croquetas de Patatas

Ingredients

• 2 potatoes (500 g / 1.125 lb)Yukon Gold potatoes, peeled
• 120 g (1 cup)Manchego cheese, shredded
• 3 largecage-free organic eggs
• 2 clovesgarlic
• 8 g (2 tbsp)fresh parsley, chopped
• 60 g (1/2 cup)plain flour
• 130 g (1 cup)plain breadcrumbs
• 240 ml (1 cup)sunflower oil
• To tastesea salt and black pepper

Instructions

1. 1

   Boil the potatoes

   Cut the peeled potatoes into bite-sized pieces about 2 cm thick. Arrange them in a single layer in a stockpot, cover with just enough water, season generously with sea salt and bring to the boil over high heat.

2. 2

   Drain and mash

   Cook for 15–20 minutes, until the potatoes are just tender when pierced with a toothpick. Remove from the heat, drain in a colander, rinse under cold water and shake off excess water. Transfer to a large bowl and mash with a potato masher or large fork, leaving a few small chunks.

3. 3

   Mix the filling

   Add the shredded cheese, 1 egg, parsley and finely grated garlic to the potatoes. Season generously with sea salt and black pepper, then mix until combined.

4. 4

   Heat the oil

   Set a large frying pan over medium heat and add the sunflower oil.

5. 5

   Shape the croquettes

   While the oil heats, take a spoonful of the potato mixture and squeeze it in your hands to bind it together. Shape it into an egg-sized cylinder. If the mixture is too wet to handle, mix in some breadcrumbs.

6. 6

   Prepare the coating

   Put the flour in one bowl. Crack the remaining 2 eggs into a second bowl, season with sea salt and whisk. Put the breadcrumbs in a third bowl.

7. 7

   Coat each croquette

   Roll each croquette first in flour, then dip it in the egg wash and finally coat it in breadcrumbs.

8. 8

   Fry until golden

   Once the oil is hot, after about 10 minutes, add the croquettes in a single, evenly spaced layer, working in batches if needed. Fry for 3–4 minutes, until golden all over, then transfer to a paper-towel-lined dish.

9. 9

   Serve the croquettes

   Serve warm or at room temperature.

What are Spanish potato croquettes?

Croquetas are a familiar Spanish tapas and snack, shaped into small portions, coated and fried until crisp. Many versions use a thick béchamel filling; this one uses mashed potato instead.

Potato gives these croquettes a tender, slightly rustic centre, while Manchego, garlic and parsley bring savoury flavour. Leaving a few small potato pieces also gives the filling more texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 5g protein, 14g carbs, 19g fat.

The potatoes and coating breadcrumbs provide most of the carbohydrates, while the sunflower oil carries much of the fat. Manchego and eggs contribute protein as well as some fat. Pair a serving with a generous portion of vegetables or salad to balance the plate.

Get the potato texture right

Cut evenly: Pieces about 2 cm thick cook at a similar rate. Keep them in a single layer and use only enough water to cover them.

Mash gently: Drain and shake off excess water before mashing. Stop while the potatoes are still a little chunky rather than turning them into a completely smooth purée.

Bind and shape the filling

Egg and cheese: The egg helps hold the mashed potato together, while Manchego adds a salty, savoury note. Mix these ingredients through the potato before shaping.

Firm cylinders: Squeeze each spoonful in your hands before shaping it into an egg-sized cylinder. If it feels too wet to hold its shape, add some of the breadcrumbs and mix again.

Set up the coating

Three bowls: Keep the flour, whisked egg and breadcrumbs in separate bowls so each croquette can be coated in order. Season the egg wash with sea salt as directed.

Even coverage: Roll each piece in flour first, then egg, then breadcrumbs. A complete coating helps create an evenly crisp outside.

Fry for an even crust

Hot oil: Heat the oil over medium heat; the method allows about 10 minutes for it to get hot. Add the croquettes only once it is ready.

Work in batches: Leave space between the croquettes and fry for 3–4 minutes, turning or positioning them so they brown all around. Transfer them to paper towels as each batch finishes.

How to serve them

These croquettes can be served warm or at room temperature, making them handy for a tapas spread or a snack platter. A crisp green salad or lightly dressed vegetables make a fresh contrast to the fried coating.

For a more substantial meal, serve them alongside a simple vegetable dish. Keep the accompaniments mild so the cheese, garlic and parsley remain noticeable.

Recipe notes & tips

• Cut the potatoes to a consistent thickness so they cook evenly.
• Shake excess water from the drained potatoes before mashing to help keep the filling workable.
• Leave a few small potato chunks for a more textured centre.
• Set up the three coating bowls before shaping the croquettes.
• Fry in batches if needed, leaving space between pieces for even browning.
• Drain each batch on paper towels before serving.

Variations

• Extra herbs: Add more chopped parsley to the potato mixture for a greener, herbier filling.
• Peppery coating: Add a little black pepper to the breadcrumbs for extra seasoning.
• Different cheese: Replace Manchego with another firm, grated cheese, keeping the amount the same.
• Smaller bites: Shape the mixture into smaller cylinders for snack-sized croquettes and watch them closely as they fry.
• Garlic adjustment: Use one clove instead of two for a milder garlic flavour.

Common mistakes to avoid

• Waterlogged potatoes: Drain them thoroughly and shake off excess water before mashing.
• Over-mashing: Stop when the mixture is semi-mashed so the centre keeps some texture.
• Loose filling: Squeeze the mixture firmly as you shape it; if it is still too wet, mix in some breadcrumbs.
• Missed coating: Dip each croquette in flour, egg and breadcrumbs in that order for an even crust.
• Crowded pan: Fry in batches so the croquettes have space to brown all around.
• Oil not ready: Wait until the oil is hot before adding the croquettes, as the method specifies.

How to store

Refrigerate leftover croquettes in a covered container and use within 3 days. Reheat in an oven until hot throughout to help restore some crispness; they can also be eaten at room temperature.

Frequently asked questions