Spanish-style Croquettes
Delightful bite-sized treats filled with a creamy mixture of potatoes, Serrano ham, and Manchego cheese, coated in breadcrumbs and fried to perfection.
Ingredients
For the filling
- 600 g floury potatoes, peeled and cut into large pieces Use floury varieties for a smoother texture.
- 4 tablespoons olive oil
- 1 each egg yolk
- 2 teaspoons sweet smoked paprika
- 2 tablespoons tomato paste
- 100 g Serrano ham, cut into small cubes High-quality ham for the best flavor.
- 100 g Manchego cheese, cut into small cubes Aged cheese adds a depth of flavor.
- to taste Salt and black pepper
For coating and frying
- 100 g dried breadcrumbs
- 2 each eggs, beaten
- All-purpose flour for dredging
- Sunflower oil for frying Ensure proper frying temperature.
For serving
- Garlic mayo Perfect for dipping.
Instructions
Preparation
- Add the potatoes to a pan of cold salted water, bring to a boil, and cook for about 15 minutes until soft. Drain thoroughly.
- Transfer the potatoes to a large bowl and mash with the olive oil, egg yolk, smoked paprika, and tomato paste until smooth and lump-free.
- Fold in the diced ham and Manchego, then season well with salt and pepper.
- Divide the mixture into 16 equal portions and shape each one into a short log. Place them on a tray, cover, and chill in the fridge for about 20 minutes.
Frying
- Heat the sunflower oil in a saucepan to 180°C / 350°F.
- Prepare three coating dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each croqueta first in flour, then egg, and finally breadcrumbs.
- Fry in small batches for about 3½ minutes, until crisp and golden.
- Remove and drain on paper towels for a few minutes. Serve warm with garlic mayo.
Notes
Serve warm for the best texture. Can be stored in the refrigerator for up to 3 days, and reheated in the oven or air fryer.