Classic Spanish Potato Croquettes | Quick & EASY Tapas Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Peel the potatoes and cut them into 2 cm (3/4 inch) pieces. Place them in a single layer in a stock pot, cover with just enough water, season generously with sea salt, and bring to a high heat.
2. Cook for 15 to 20 minutes until just cooked through; check with a toothpick. Drain, rinse under cold water and shake off excess water.
3. Transfer the potatoes to a large bowl and mash them coarsely with a masher or large fork, leaving some small chunks.
4. Add the shredded Manchego, 1 egg, the parsley and the 2 garlic cloves (finely grated), season generously with salt and pepper, and mix well.
5. Heat 1 cup sunflower oil in a large frying pan over medium heat.
6. While the oil heats, shape the mixture into egg-sized cylinders. If it is too wet to handle, mix in some breadcrumbs.
7. Set up three bowls: flour (1/2 cup) in the first, 2 beaten eggs seasoned with salt in the second, and breadcrumbs (1 cup) in the third. Coat each croquette in flour, then egg, then breadcrumbs.
8. When the oil is hot, about 10 minutes, fry the croquettes in a single layer, in batches if needed, for 3 to 4 minutes until golden all over.
9. Drain on paper towels and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggCheesePotatoBreadcrumbManchego cheese