Spain on a Fork > All Recipes > Tapas > Crispy Spanish Vegetable Croquettes | Croquetas de Pisto Recipe
All Recipes, Tapas / August 11, 2021

Crispy Spanish Vegetable Croquettes | Croquetas de Pisto Recipe

Spain is famously known for croquettes, which are basically a type of dumpling that are filled with a delicious filling, then breaded and finally fried. In this post, I will show you how to make one of my favorite Spanish croquettes. We´re talking Crispy Spanish Vegetable Croquettes.

Crispy Spanish Vegetable Croquettes
These vegetable croquettes, known in Spain as Croquetas de Pisto, are packed with flavors, easy to make and made with simple ingredients. Truly a dish, that when you take that first bite, will instantly transfer you to beautiful España.

Crispy Spanish Vegetable Croquettes
The secret to this recipe, is to use the highest quality ingredients. Like the freshest vegetables, cage-free organic eggs and some good olive oil to cook the vegetables. To fry the croquettes, I used sunflower oil, but you can use any neutral vegetable oil you like.

Crispy Spanish Vegetable Croquettes

TIPS & TRICKS to Make this Recipe: I used boiled potatoes as the binder for these croquettes. Once you add the cooked vegetables with the potatoes, make sure to mash down until you form a paste. When you are assembling the croquettes, if you find the mixture is too wet and falling apart, add in between 1/2 cup to 1 cup of breadcrumbs into the mixture. This will give it more body so it´s easier to shape the croquettes.

Crispy Spanish Vegetable Croquettes

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Crispy Spanish Vegetable Croquettes

Crispy Spanish Vegetable Croquettes
5 from 2 votes

Crispy Spanish Vegetable Croquettes

Course Appetizer
Cuisine Spanish
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Servings 12 croquettes
Calories 274 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 onion
  • 3 cloves garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 zucchini
  • 1/2 cup tomato sauce 115 grams
  • 1 potato
  • 1/2 cup all-purpose flour 75 grams
  • 2 eggs
  • 1 cup breadcrumbs 120 grams
  • 1 cup sunflower oil 250 ml
  • handful fresh parsley
  • dash sea salt
  • dash black pepper
  • pinch white sugar


  1. Finely dice 1 onion, roughly chop 3 cloves garlic, finely chop 1 green bell pepper, finely chop 1 red bell pepper, finely chop 1/2 zucchini and cut 1 potato into 4 quarters

  2. Add the cut potatoes into a sauce pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat

  3. Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the cut vegetables, mix with the olive oil, after 10 minutes and the zucchini is translucent and the rest of the vegetables lightly sauteed, add in 1/2 cup tomato sauce, season with sea salt, black pepper and a pinch of white sugar, mix together and simmer, after 5 to 7 minutes and the tomato sauce has thickened, turn off the heat and set aside

  4. After 25 to 30 minutes of cooking the potatoes, they should be perfectly cooked, drain them into a colander, shake off any excess water and transfer them into a large bowl, remove the skins and mash down on the potatoes until there are no lumps, add the reserved cooked vegetables into the bowl and mix together until well mixed, then mash down on the mixture until you end up with a compact paste, let the mixture sit for 10 to 15 minutes

  5. After the mixture has cooled off, grab some of the mixture with a spoon and shape into a croquette, about the size of a large egg, then coat in flour, then egg wash (2 eggs seasoned with salt and whisked) and finally coat in breadcrumbs, do this until all the croquettes are assembled

  6. Heat a small fry pan with a medium heat and add in 1 cup sunflower oil

  7. After heating the oil for 5 to 7 minutes, start adding the croquettes into the hot oil, making sure they´re all in a single layer (cook in batches), after 1 1/2 to 2 minutes flip the croquettes to fry the other side, after another 1 1/2 to 2 minutes remove the croquettes and transfer into a dish with paper towels

  8. Once all cooked, add the croquettes into a serving dish and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts
Crispy Spanish Vegetable Croquettes
Amount Per Serving
Calories 274 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 17g
Cholesterol 27mg9%
Sodium 133mg6%
Potassium 218mg6%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 448IU9%
Vitamin C 27mg33%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Barbara

    5 stars
    I love this recipe and make it often with gluten-free flour and bread crumbs. I’m making it again today but with oat milk instead of eggs. Hopefully it holds. Thanks for your delicious recipes!

    27 . Mar . 2023
    • Spain on a Fork

      Sounds great! Thanks for the comment 🙂 Much love!

      28 . Mar . 2023
  2. Bernie Lewis

    5 stars
    I love your recipes, you make them simple to follow and I can’t wait to try this one out!

    14 . Aug . 2021
    • Spain on a Fork

      I appreciate the comment! Much love 🙂

      14 . Aug . 2021
  3. Ramya

    Will be making this soon can i skip green and red bell peppers as am not a big fan of them i never had spanish vegetable croquettes before will use my new air fryer instead for this perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    11 . Aug . 2021
  4. Carmen+Judith+Arroyo

    Going to make this tomorrow as a side dish HOWEVER, will try to air fry. Hopefully they won’t fall apart.

    11 . Aug . 2021
    • Spain on a Fork

      Let me know how it turns out! Much love 🙂

      11 . Aug . 2021

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