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.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
MANCHEGO CHEESE
SUNFLOWER OIL
SPANISH SEA SALT
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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
Ingredients
- 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
Instructions
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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
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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
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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
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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
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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
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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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Larry Brooke
10 . Nov . 2021Quick question – will these freeze well? if so, would you freeze before or after cooking?
Spain on a Fork
Yes, these do freeze well, I would freeze them once they are asembled but not fried 🙂 much love
11 . Nov . 2021