Spanish Potato Croquettes Recipe

Ingredients

• 1 kgpotatoes
• 300 gmozzarella cheese
• 120 g (1 cup)flour
• 40 g (3 tablespoons)butter
• 4eggs
• 120 ml (½ cup)milk
• 1 tablespoonrosemary
• 1 tablespoonchopped parsley
• 120 g (1 cup)breadcrumbs
• as neededoil for frying
• ½ teaspoonnutmeg
• to tastesalt and pepper

Instructions

1. 1

   Boil the potatoes

   Peel and wash the potatoes. Put them in a pot of water over medium heat and add a little salt. When they are soft enough to mash, take the pot off the heat and leave the potatoes to cool.

2. 2

   Mash the potatoes

   Once cool, mash the potatoes until they have the consistency of classic mashed potato.

3. 3

   Mix the filling

   In a large bowl, combine the mashed potatoes with the milk, melted butter, two egg yolks, parsley, rosemary, nutmeg, salt and pepper. Mix everything together.

4. 4

   Shape the croquettes

   With clean hands, take some potato mixture and flatten it. Place a cube of mozzarella in the middle, then close the potato mixture around it. Shape the croquette as a ball, a flat piece or a cylinder.

5. 5

   Coat each croquette

   Dip the croquettes in two beaten eggs, then coat them in flour, dip them in egg again, and finish with breadcrumbs.

6. 6

   Fry until golden

   Heat the oil over medium heat. When hot, fry the croquettes until golden on the outside, about 3 minutes on each side.

7. 7

   Drain and serve

   Remove excess oil with kitchen paper and serve the croquettes warm.

What are Spanish potato croquettes?

Croquettes are small, coated pieces of filling, shaped and fried until crisp. They are a familiar part of Spanish tapas cooking, where they are served as a snack or alongside other small dishes.

This version uses mashed potato as its base and hides mozzarella in the middle. Herbs and nutmeg season the potato, while the flour, egg and breadcrumb coating gives the outside its crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 3g protein, 10g carbs, 3g fat.

The potatoes and breadcrumb coating contribute most of the carbohydrate, while the butter, mozzarella and frying oil contribute fat. The cheese and eggs provide some protein. Serve a portion with salad or vegetables to add freshness and variety to the plate.

Choosing and preparing the potatoes

Potatoes: Use potatoes that mash smoothly, and boil them until soft enough to puree. The recipe asks for them to cool before mashing and mixing, which helps keep the mixture manageable for shaping.

Mashing: Aim for a consistent mash rather than leaving large lumps, so the potato can close evenly around the cheese.

Making a cheese centre

Mozzarella: Cut the cheese into cubes small enough to be enclosed fully by the potato mixture. If a piece pokes through, it may leak during frying.

Shaping: Flatten a portion of potato in your hand, set the cheese in the centre and bring the potato around it. Round, flat or cylindrical shapes all work; keeping them a similar size helps them cook evenly.

Getting the coating to stick

Breading: Follow the recipe's sequence of beaten egg, flour, egg again and breadcrumbs. Coat the whole surface at each stage so the crumb layer is even.

Handling: Move the croquettes gently between coatings and make sure the potato is closed around the cheese before breading. This helps the coating stay intact in the hot oil.

Frying and checking doneness

Oil: Heat it over medium heat, as directed, and fry the croquettes for about 3 minutes on each side. They are ready when their outer coating is golden.

Batches: Leave room around each croquette in the pan so you can turn them without breaking the coating. Drain them on kitchen paper after frying.

Serving them as tapas

Warm croquettes work well as part of a tapas spread or as a small starter. Serve them soon after frying, while the coating is crisp and the mozzarella centre is warm.

For a more balanced plate, pair them with a fresh salad or vegetables. Their soft potato filling and crisp shell also sit comfortably alongside other small dishes.

Recipe notes & tips

• Let the potatoes cool before combining them with the other filling ingredients.
• Cut the mozzarella into cubes that can be fully enclosed by the potato.
• Shape the croquettes with clean hands and close any gaps around the cheese.
• Coat the croquettes evenly at every stage of the breading sequence.
• Fry for about 3 minutes on each side, until the exterior is golden.
• Drain the fried croquettes on kitchen paper before serving.

Variations

• Change the herbs: Adjust the rosemary and parsley to suit the flavour you prefer.
• Try another cheese: Use a cheese that melts well in place of mozzarella.
• Make smaller bites: Shape the mixture into smaller pieces for a tapas spread.
• Vary the shape: Form the croquettes as balls, flat pieces or cylinders.
• Season the mash: Adjust the nutmeg, salt and pepper to your taste.

Common mistakes to avoid

• Warm potatoes: They can be harder to shape; let them cool before mixing and forming the croquettes.
• Exposed cheese: It can escape during frying; seal the potato fully around each mozzarella cube.
• Uneven coating: Bare patches can leave the surface less crisp; cover each croquette with flour, egg and breadcrumbs.
• Crowded pan: Croquettes are harder to turn neatly; fry them with enough room to handle them.
• Over-frying: The coating may darken too much; check after about 3 minutes on each side.

How to store

Refrigerate leftover croquettes in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the coating may be less crisp after storage.

Frequently asked questions