Classic Spanish Potato Croquettes | Quick & EASY Tapas Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can bind ingredients while being plant-based.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Cut two medium-sized peeled and washed potatoes into bite-sized pieces, about 2 cm thick.

Add the chopped potatoes into a stock pot, cover with water, and season with sea salt.

Heat on high until boiling, then cook for 15-20 minutes until tender.

Drain the potatoes and rinse under cold water, then transfer to a large bowl and mash until semi-mashed with some chunks remaining.

Add 1 cup of shredded manchego cheese, 1 large egg, 2 tbsp of chopped parsley, and 2 cloves of grated garlic to the mashed potatoes.

Season with sea salt and black pepper, then mix until combined without over-mixing.

Heat a fry pan over medium heat and add 1 cup of sunflower oil.

Shape the potato mixture into croquettes, about the size of an egg.

Prepare three bowls: one with 1/2 cup of all-purpose flour, one with 2 whisked eggs for egg wash, and one with 1 cup of plain breadcrumbs.

Coat each croquette in flour, then egg wash, and finally breadcrumbs, ensuring full coverage.

Fry the croquettes in batches in the hot oil for 3-4 minutes until golden brown.

Remove from the pan and drain on paper towels, then serve garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens