Description
Deliciously crispy Potato Croquettes made with creamy Yukon Gold potatoes, Manchego cheese, and optional ham, coated in flour, egg, and breadcrumbs, then deep-fried to golden perfection. These bite-sized croquettes make a perfect appetizer or side dish, served with fresh parsley and spicy mayonnaise for an extra kick.
Ingredients
Scale
Main Ingredients
- 1 lb. Yukon Gold potatoes, peeled and cut into 1" pieces
- Kosher salt, to taste
- 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, to taste
- Olive oil (not extra-virgin), for frying
For Serving (optional)
- Chopped fresh parsley
- Spicy mayonnaise
Instructions
- Cook Potatoes: In a large pot, cover the peeled and cut Yukon Gold potatoes with water by about 1 inch and add 2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 to 18 minutes.
- Drain and Mash: Drain the cooked potatoes well, then pass them through a potato ricer into a large bowl or mash with a potato masher until smooth. Allow the mashed potatoes to cool to room temperature before proceeding.
- Mix Ingredients: To the cooled potatoes, add the shredded Manchego cheese, finely chopped ham if using, fresh chives, and 1 of the 3 eggs. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir gently to combine without overmixing, ensuring a creamy, cohesive mixture.
- Shape Croquettes: Scoop out approximately 2 tablespoons of the potato mixture and shape each into a small log or oval shape. Arrange the shaped croquettes on a parchment-lined baking sheet to prepare for breading.
- Prepare Breading Station: Set up three shallow bowls: one with all-purpose flour seasoned with a pinch of salt and pepper, the second with the remaining 2 beaten eggs, and the third with plain bread crumbs seasoned with a pinch of salt and pepper. One at a time, roll each croquette in the flour until fully coated, dip into the beaten eggs, then roll in the bread crumbs to coat evenly. Place the breaded croquettes on a plate or baking sheet and refrigerate to firm up while heating the oil.
- Heat Oil for Frying: Pour olive oil into a large pot to a depth of about 3 inches and fit it with a deep-fry thermometer. Heat the oil over medium-high heat until it reaches 360°F (182°C), which is ideal for deep frying the croquettes.
- Fry Croquettes: Working in batches to avoid overcrowding, carefully add the croquettes to the hot oil. Fry, turning occasionally, until they are golden brown and crisp on all sides, about 3 to 4 minutes per batch. Remove the croquettes with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season immediately with a sprinkle of salt.
- Serve: Arrange the fried croquettes on a serving platter. Garnish with chopped fresh parsley and serve alongside spicy mayonnaise, if desired, for dipping and added flavor.
Notes
- You can omit the ham to make this recipe vegetarian-friendly.
- Use neutral olive oil (not extra-virgin) for frying to avoid a burnt flavor.
- Ensure the oil temperature is maintained at 360°F to achieve crispy croquettes without absorbing excess oil.
- Refrigerating the croquettes after breading helps them hold their shape during frying.
- Spicy mayonnaise pairs well with the richness of the croquettes and adds a flavorful contrast.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Keywords: Potato croquettes, deep fried croquettes, Manchego potato croquettes, crispy appetizers, Spanish appetizers
