Spanish Broccoli & Cheese Croquettes | Irresistibly Good & Easy to Make
Spain is famously known for their croquettes, and these Broccoli & Cheese Croquettes are possibly the most flavorful ones that hail from Spain. These croquettes are easy to make, made with simple ingredients and the flavors are mind-blowing good.
To make this recipe, I used a head of fresh broccoli that I finely chopped. But you can also use frozen broccoli if you like. Just make sure to thaw it out and pat dry before cutting.
To fry the croquettes, I used sunflower oil. But you can use any vegetable oil you like. Just make sure it´s a lighter oil, such as sunflower oil, that way the croquettes can achieve that crispy texture.
TIPS & TRICKS to Make this Recipe: Once you have the broccoli and cheese mixture done. Add it into the freezer so it can thicken up and get some texture. Otherwise when you´re shaping your croquettes, the mixture will fall apart. If you find your mixture to wet, just add it back into the freezer until it thickens.
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Watch the Video Below on How to Make Spanish Broccoli & Cheese Croquettes
Spanish Broccoli & Cheese Croquettes | Croquetas de Brócoli y Queso
- 2 tbsp extra virgin olive oil 30 ml
- 2 shallots
- 3 cloves garlic
- 2 cups finely chopped broccoli 180 grams
- 2 cups shredded Manchego cheese 225 grams
- 2 tbsp all-purpose flour 15 grams
- 1 cup milk 240 ml
- 1/4 cup all-purpose flour 30 grams
- 2 eggs
- 1 cup breadcrumbs 120 grams
- 1/2 cup sunflower oil 125 ml
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 2 shallots finely diced and 3 cloves garlic finely chopped, mix with the olive oil, after 1 minute add in 2 cups finely chopped broccoli and continue to mix
After 3 minutes and the vegetables are lightly sauteed, add in 2 tbsp all-purpose flour, continue to mix and cook for 2 minutes, then slowly add in 1 cup milk while mixing, once all the milk has been added and you end up with a paste, turn off the heat, add in 2 cups shredded manchego cheese and season with sea salt & black pepper, mix together until you form a thick paste, transfer the mixture into a shallow bowl, cover with saran wrap and cool, then add into the freezer for 30 minutes
Meanwhile, add 1/4 cup all-purpose flour into a bowl, crack in 2 eggs into a separate bowl and whisk together, add 1 cup breadcrumbs into a third bowl, season with sea salt & black pepper and mix together
After cooling the mixture in the freezer for 30 minutes, it should be firm enough to start shaping the croquettes, heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil
Dust your hands off with flour, using a spoon grab some of the mixture and shape into the form of a large egg, then add into the flour, the egg wash and finally into breadcrumbs, do this until all the croquettes are formed
After heating the oil for 10 minutes, start adding the croquettes into the pan, all in a single layer, cook in batches, cook for 1 1/2 to 2 minutes per side, then transfer into a dish with paper towels, serve at once, enjoy!
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