These crispy Spanish zucchini croquettes, known as croquetas de calabacin, are what comfort food is all about. We’re talking a crispy exterior with a creamy interior, basic everyday ingredients, and easy to make. Serve them as a tapas appetizer or even as a vegetable side dish.
To make this recipe, I used two medium-sized zucchinis. And I did leave the skins on them, as it adds more nutrients and flavors. If you prefer, you can peel them. Either way, I used a box grater to finely shred them. If you don’t have a box grater, you can just finely chop them.
For the creamy interior, besides the zucchini, I used a combination of olive oil, onions, garlic, flour, milk, and manchego cheese. You can mix it up and use different ingredients if you like. However, the flour and milk are necessary, as that is what thickens the mixture and gives you that creamy goodness.
TIPS & TRICKS to Make this Recipe: When shaping your croquettes, if you see your mixture is too wet to work with. Just add it back into the freezer for another 15 to 30 minutes. You can make the croquettes ahead of time. They will hold for up to 3 days in the fridge and freeze for up to 3 months.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make CRISPY Spanish Zucchini Croquettes
CRISPY Spanish Zucchini Croquettes | Croquetas de Calabacin
Ingredients
- 2 zucchini
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion (finely chopped)
- 3 cloves garlic (roughly chopped)
- 3/4 cup all purpose flour 90 grams
- 1 cup low fat milk 240 ml
- 1/4 cup shredded Manchego cheese 30 grams
- 2 eggs
- 1 cup plain bread crumbs 120 grams
- sea salt & black pepper
- fresh parsley for garnish
- 1 cup virgin olive oil 240 ml
Instructions
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Using a box grater, finely shred the zucchini, then add the shredded zucchini into a colander with a dish underneath and season with salt, let it rest for 10 minutes, then transfer into a cheesecloth and squeeze out all the water
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Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) olive oil
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After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the shredded zucchini, continue to mix together
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Once the zucchini is lightly sautéed, about 4 minutes, add in ¼ cup (30 grams) of flour, mix continuously for 2 minutes, then slowly add in the milk while mixing continuously
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Once all the milk has been added and you've ended up with a thick paste, turn off the heat, add in the shredded cheese, and season with salt & pepper, mix together until well mixed
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Transfer the mixture into a bowl and let it cool, then cover with saran wrap and add to the freezer for at least 30 minutes, 1 hour preferably
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In the meantime, add ½ cup (60 grams) flour into a shallow bowl, crack the eggs into a separate shallow bowl, season with salt & pepper and whisk together, and add the bread crumbs into a third separate shallow bowl
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Once the zucchini mixture has hardened up, at least 30 minutes in the freezer, start shaping the croquettes, grab a spoonful of the mixture and shape it into a cylinder, about the size of an egg, squeeze the mixture in your hands if you have to to ensure the ingredients are well bound together
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Coat each croquette, first in the flour, then into the egg wash, and finally into the bread crumbs
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Heat the same fry pan with a medium heat and add in 1 cup (240 ml) virgin olive oil
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After a couple of minutes, add the croquettes into the pan, all in a single layer and evenly spaced out, fry for 3 to 4 minutes per side or until golden and crispy, then transfer into a dish with paper towels
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Serve the croquettes hot or at room temperature, garnished with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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RR
Has anyone tried these in an air-fryer?
18 . Nov . 2025Lissa Gungor
Awesome blog.
16 . Nov . 2025Spain on a Fork
Thank you! Much love 🙂
16 . Nov . 2025LAURELIE CAMPEAU
08 . Nov . 2025Although I did not have the time to make these exactly like the recipe, I made my own version. As there are only two of us I grated two small zucchinis, added half a carrot I had on hand, one huge garlic and the rest of an onion. I grated up some gouda as well and I added two eggs,, a couple of tablespoons of flour along with a few shakes of baking powder, s & p…made patties with it and rolled them in breadcrumbs. They were absolutely delicious with some sweet chili sauce….thanks for giving me the idea!
Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
08 . Nov . 2025