Spain on a Fork > All Recipes > Tapas > Classic Spanish Potato Croquettes | Quick & EASY Tapas Recipe
All Recipes, Tapas / July 5, 2024

Classic Spanish Potato Croquettes | Quick & EASY Tapas Recipe

These Spanish Potato Croquettes, known as Croquetas de Patatas, are filled with simple yet delicious flavors, made with basic everyday ingredients and done in a little over 30 minutes. Serve them as a tapas appetizer, next to some marinated olives and a couple cold beers, for an amazing treat.

Spanish Potato Croquettes
To make this recipe, I used yukon gold potatoes. But you can use any type of potato you like. The most important thing is to not overboil them, otherwise they will lose their beautiful texture. Also, when you mash the potatoes, don’t overmash them, as they will get a pasty texture.

Spanish Potato Croquettes

What really flavors these potato croquettes is the cheese. I used a Spanish Manchego that was aged for 6 months. You can use other cheeses if you like. However, using Manchego is what gives these croquettes that lift of Spanish goodness.
Spanish Potato Croquettes

TIPS & TRICKS to Make this Recipe: When shaping the croquettes, if you see your potato mixture is too wet to work with, add in some bread crumbs and mix together. Make sure to fry the croquettes on medium heat and nothing higher. Otherwise, they will brown too quickly and not fully cook on the inside.

Spanish Potato Croquettes

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH MANCHEGO CHEESE I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Potato Croquettes

Spanish Potato Croquettes | Croquetas de Patatas

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 30 minutes
Servings 14 croquettes
Calories 241 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 yukon gold potatoes 500 grams / 1.125 lbs
  • 1 cup shredded Manchego cheese 120 grams
  • 3 large cage-free organic eggs
  • 2 cloves garlic
  • 2 tbsp chopped fresh parsley 8 grams
  • 1/2 cup all purpose flour 60 grams
  • 1 cup plain bread crumbs 130 grams
  • 1 cup sunflower oil 240 ml
  • sea salt & black pepper

Instructions

  1. Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, all in a flat layer, then fill with some water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat

  2. After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water and transfer the potatoes into a large bowl, using a potato masher or a large fork, mash down on the potatoes until they are semi-mashed, meaning it's ok if you have little chunks of potatoes

  3. Add in the shredded cheese over the mashed potatoes, crack in 1 egg, add in the parsley and the 2 cloves of garlic finely grated, season generously with sea salt & black pepper, mix together until well mixed

  4. Heat a large fry pan with a medium heat and add in the sunflower oil

  5. While the oil is heating, start shaping the croquettes, grab a spoonful of the potato mixture and squeeze it in your hands, thins is to ensure everything is well binded, then shape it into a croquette, which is basically a cylinder the size of an egg, if you see your mixture is too wet too work with, add some bread crumbs and mix together

  6. Add the flour into a bowl, crack in 2 eggs into a separate bowl, season with sea salt and whisk together, add the bread crumbs into a 3rd separate bowl

  7. Coat each croquette, first in the flour, then into the egg wash and finally into the bread crumbs

  8. Once the oil is nice and hot, about 10 minutes, add the croquettes into the fry pan, all in a single layer and evenly spaced out, cook in batches if you have to, fry for 3 to 4 minutes or until golden fried all around, transfer into a dish with paper towels as you finish

  9. Serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Manchego Cheese I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts
Spanish Potato Croquettes | Croquetas de Patatas
Amount Per Serving
Calories 241 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 14g
Cholesterol 41mg14%
Sodium 122mg5%
Potassium 146mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 154IU3%
Vitamin C 6mg7%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Ramya

    Cant wait to make this soon for me i never had classic spanish potato croquettes before perfect for my after office snacks love your recipes as always brightens up my day everyday after work

    10 . Jul . 2024
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      10 . Jul . 2024
  2. Edith

    Sorry! Meant to ask Can I fry them in olive oil?

    06 . Jul . 2024
    • Spain on a Fork

      Yes you can, though they won’t be as crispy, as olive oil is thicker than neutral oils 🙂 Much love

      07 . Jul . 2024

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