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.
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.
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.
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.
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Watch the Video Below on How to Make Crispy Spanish Vegetable Croquettes
Crispy Spanish Vegetable Croquettes
- 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
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
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
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
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
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
Heat a small fry pan with a medium heat and add in 1 cup sunflower oil
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
Once all cooked, add the croquettes into a serving dish and sprinkle with finely chopped parsley, enjoy!
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