Spain is famously known for their croquettes, offering a vast selection of different flavors to satisfy just about everyone. In this post, I will show you how to make Authentic Spanish Croquettes with Spinach. These croquettes are insanely delicious, with a crunchy exterior and a creamy interior that will blow you away.
If you visit a tapas bar in Spain, these are the exact spinach croquettes you will get served. Loaded with an incredible amount of flavor, easy to make at home and done in about 40 minutes. Plus these croquettes pack a huge punch of spinach. Popeye would be proud 🙂 .
Seriously folk´s, these spinach croquettes are super addicting. This recipe makes 10 croquettes, but I would probably double up, because when I made these, they flew rigth out the door. Even my kids loved them!
TIPS & TRICKS to make this recipe: I used bagged spinach, just because it´s pre-cut, pre-cleaned and inexpensive. If you prefer, you can use frozen spinach, just make sure you drain it well after you thaw it. I also used plain breadcrumbs. You don´t want to use the flavored ones, otherwise the spinach flavor will not shine through. Once you form the croquettes, you can freeze them or add them to the fridge for 3 days, then just fry them up and they´re ready to go.
Watch the Video Below on How to Make Authentic Spanish Croquettes with Spinach
Authentic Spanish Croquettes with Spinach
- 2 tbsp pine nuts
- 1/4 cup water
- 1 bag fresh spinach 300 g / 10 oz
- 2 tbsp extra virgin olive oil
- 2 cloves minced garlic
- 1/2 small onion finely diced
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1/2 cup virgin olive oil
- 1/2 cup plain breadcrumbs
- 1 large organic egg
- 1 tbsp milk
- sea salt
- freshly cracked black pepper
Dry roast 2 tbsp of pine nuts in a small fry pan under a medium heat for 3 to 4 minutes, make sure to mix them continuously so they cook evenly and don´t burn, then set aside
Heat a large pan with a medium heat, add in a 1/4 cup of cold water and 300 grams / 10 ounces of bagged spinach, place a lid on the pan and steam for 4 minutes, then remove the lid and turn off the heat, mix the spinach so it´s all welted, transfer the spinach to a sieve with a bowl underneath and using a spoon push down on the spinach to remove any of the excess water, then add the spinach to a cutting board and finely chop as best as you can
Heat a frying pan with a medium heat and pour in 2 tbsp extra virgin olive oil, 2 minutes later add in a 1/4 cup of finely diced onions and 2 minced garlics, mix with the olive oil, 3 minutes later add the spinach into the pan, the toasted pine nuts and season generously with sea salt & black pepper, mix together until well combined, then add in a 1/4 cup of all-purpose flour, a little at a time and mix together, once the flour is incorporated, add in a 1/4 cup of milk, again, a little at a time while you continue to mix, once all the milk has been incorporated compact the mixture, then add to a bowl, cover with seran wrap and add to freezer for 10 minutes
Meanwhile, add a generous portion of plain breadcrumbs to a bowl, season with sea salt and mix together, in another bowl crack in 1 large egg, pour in 1 tbsp of milk, season with sea salt and whisk together
After 10 minutes, grab the spinach mixture and start forming the croquettes, using a spoon grab some of the mixture and shape it into the form of an egg, then dip it in the egg wash and then cover completely with breadcrumbs, you should get about 10 croquettes from this recipe
Heat a small fry pan with a medium-high heat and pour in 1/2 cup virgin olive oil, after 3 minutes add the croquettes into the hot oil, cook in batches to not over-crowd the pan, after 30 seconds flip the croquettes and cook for another 30 seconds, then remove from the pan and transfer to a plate with paper towels, once they are all cooked they are ready to be served, enjoy!
Get the Extra Virgin Spanish Olive Oil that I used to make these croquettes.
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