Potato croquettes are one of the most popular Spanish tapas, or small plates, and for good reason. They’re a fantastic way to give day-old mashed potatoes a new life and are the perfect bite-size appetizer for when you want something more exciting than potato chips that still hits those same comfort food notes.
These are inspired by the flavors of Spanish croquetas de jamón (sans traditional bechamel) and are enriched with chopped ham, chives, and Manchego. You’ll start with mashed potatoes (we’ve included a recipe, but feel free to use leftovers), then add ham and cheese, roll them into balls, bread them, and fry them to crispy perfection. Feel free to experiment with your mix-ins too. Try cooked (and cooled) pancetta and mozzarella for an Italian twist, or fold in corn and cheddar for a vegetarian option. If you want to try dunking these, they'd be great with sour cream, garlic aioli, or even spicy mayo if you want a kick of heat.
You can also make these ahead of time. Just assemble them 2 to 3 days before you plan to serve them, cover with plastic wrap, and store in the fridge. When ready to serve, simply fry them straight from the fridge and garnish with parsley.
Want to include these in a larger tapas spread? Serve them alongside our fried calamari, our bacon-wrapped dates, or our lemon-garlic shrimp. Enjoy with a cocktail like sangria or a fortified wine like sherry for the perfect Spanish meal.
Did you try this recipe? Let us know how it went in the comments below.
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- Yields:
- 16 - 18
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
Ingredients
- 1 lb.
Yukon Gold potatoes, peeled and cut into 1" pieces
Kosher salt
- 2/3 c.
shredded Manchego
- 1/2 c.
finely chopped cooked ham (optional)
- 2 tbsp.
fresh chives, finely sliced
- 3
large eggs, divided
- 1 c.
all-purpose flour
- 1 c.
plain bread crumbs
Freshly ground black pepper
Olive oil (not extra-virgin), for frying
Chopped fresh parsley and spicy mayonnaise (optional), for serving
Directions
- Step 1In a large pot, cover potatoes with water by 1" and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15 to 18 minutes.
- Step 2Drain potatoes, then pass through a ricer into a large bowl (alternatively, mash with a potato masher until smooth). Let cool.
- Step 3Add Manchego, ham (if using), chives, and 1 egg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir just to combine; don’t overmix.
- Step 4Scoop out about 2 tablespoons potato mixture and shape into a log. Arrange on a parchment-lined baking sheet.
- Step 5Into one shallow bowl, pour flour; season with a pinch of salt and pepper. In another shallow bowl, beat remaining 2 eggs to blend. Into a third shallow bowl, pour bread crumbs; season with a pinch of salt and pepper. Working 1 at a time, roll potato log in flour until coated, then dip into egg. Roll in bread crumbs until coated. Transfer to a plate or baking sheet and refrigerate while heating oil.
- Step 6Into a large pot fitted with a deep-fry thermometer, pour oil to a depth of 3". Heat over medium-high heat until thermometer registers 360°.
- Step 7Working in batches, fry croquettes, turning occasionally, until golden brown, 3 to 4 minutes. Transfer croquettes to a paper towel-lined plate; season with salt.
- Step 8Arrange croquettes on a platter. Top with parsley. Serve with spicy mayonnaise alongside, if desired.
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