Ingredients

1 lb. Yukon Gold potatoes, peeled and cut into 1″ pieces

Kosher salt

2/3 cup shredded Manchego cheese

1/2 cup finely chopped cooked ham (optional)

2 tbsp fresh chives, finely sliced

3 large eggs, divided

1 cup all-purpose flour

1 cup plain bread crumbs

Freshly ground black pepper

Olive oil (not extra-virgin), for frying

Chopped fresh parsley (optional), for serving

Spicy mayonnaise (optional), for serving

Instructions

Step 1: Place potatoes in a large pot and cover with water by about 1 inch. Add 2 teaspoons kosher salt. Bring to a boil, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 18 minutes.

Step 2: Drain the potatoes and pass them through a ricer into a large bowl. If you don’t have a ricer, mash them with a potato masher until smooth. Allow to cool slightly.

Step 3: Add the shredded Manchego, chopped ham (if using), chives, and 1 egg to the potato mixture. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine without overmixing.

Step 4: Scoop out about 2 tablespoons of the potato mixture and shape each into a small log. Place the shaped croquettes on a parchment-lined baking sheet.

Step 5: Prepare three shallow bowls: one with the flour seasoned with a pinch of salt and pepper, one with the remaining 2 beaten eggs, and one with the bread crumbs seasoned with salt and pepper. Roll each croquette first in flour, then dip in egg, and finally coat thoroughly in bread crumbs. Transfer to a plate or baking sheet and refrigerate while heating the oil.

Step 6: Pour olive oil into a large pot to a depth of about 3 inches and heat over medium-high heat until a deep-fry thermometer reads 360°F (182°C).

Step 7: Fry the croquettes in batches, turning occasionally, until they are golden brown all over, about 3 to 4 minutes. Drain on a paper towel-lined plate and season with salt immediately.

Step 8: Arrange the croquettes on a serving platter and sprinkle with chopped fresh parsley. Serve warm with spicy mayonnaise on the side if desired.

Tips & Variations

For a vegetarian version, omit the ham and add extra cheese or sautéed mushrooms for flavor.

Use panko breadcrumbs for an extra crispy crust.

Make spicy mayonnaise by mixing mayonnaise with a bit of hot sauce or smoked paprika for a flavorful dip.

Chill croquettes before frying to help them hold their shape better.

Ensure oil temperature is steady to avoid greasy or undercooked croquettes.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work best for their creamy texture, but you can use Russets if preferred. Russets may result in a slightly fluffier croquette.

Can I bake the croquettes instead of frying?

Yes, for a lighter version you can bake the croquettes at 400°F (200°C) on a baking sheet lined with parchment paper. Bake for about 20 minutes, turning halfway through, until golden and crisp.