Spanish Broccoli Cheese Croquettes Recipe

Feeling like jazzing up your snack game? Let me introduce you to my ultimate crispy delight: broccoli and cheese croquettes! Perfectly golden on the outside with a gooey, cheesy center, these bites are the reason I’m obsessed with all things fried and fabulous.

In my kitchen escapades, I love to make Spanish Broccoli Cheese Croquettes. Stuffed with good-for-you broccoli florets and the intense flavor of rich Manchego or sharp cheddar cheese, these croquettes are the culinary equivalent of a one-two punch.

They’re crispy, roomy, and savory, with an indulgent, almost French texture that makes them a superb snack or light meal. Oh, and did I mention?

They’re a cinch to make.

Spanish Broccoli Cheese Croquettes Recipe Ingredients

• Broccoli Florets: Rich in fiber and vitamins, they add nutritional value and a mild bitterness.
• Grated Cheese: Provides creamy texture and a savory flavor; high in protein and calcium.
• Mashed Potatoes: Adds starch for binding and a smooth, creamy interior.
• Smoked Paprika: Infuses a smoky, slightly spicy flavor; enhances aroma and color.
• Garlic Powder: Contributes savory depth and a hint of pungency.
• Breadcrumbs: Creates a crispy exterior; offers a satisfying crunch.

Spanish Broccoli Cheese Croquettes Recipe Ingredient Quantities

• 2 cups broccoli florets
• 1 cup grated cheese (such as Manchego or a sharp cheddar)
• 1 cup mashed potatoes, cooled
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying

How to Make this Spanish Broccoli Cheese Croquettes Recipe

1. Heat salted water to a rolling boil in a large pot. Add the broccoli to the pot and blanch for 3-4 minutes, or until the amorphous aggregates reach a tender, fibrous consistency. Drain the water, and then chop the 6 to 8 florets finely.

2. In a big bowl, amalgamate the broccoli, cheese, and potatoes. Mix them really well until they become uniform.

3. Combine the flour, garlic powder, smoked paprika, salt, and pepper with the mixture. Stir until the ingredients are fully incorporated.

4. Make the mixture into small croquettes or ovals, about 2 inches long.

5. Create a breading station using three slender, shallow bowls. Place the first bowl, containing beaten eggs, on the right; the second, containing breadcrumbs, on the left; and the third empty bowl in the center. This last bowl will hold the breaded croquettes.

6. Coat each croquette thoroughly with the beaten eggs.

7. Coat the croquettes in the egg, rolling them well so they are completely covered. Then roll them in breadcrumbs, pressing gently to adhere. Be sure to cover them completely; you don’t want any eggy spots. Place the croquettes on a plate once they’re done being rolled, and get ready to fry.

8. In a frying pan, pour cooking oil to a depth of about 1 inch and heat it over medium-high heat until shimmering.

9. Divide the croquettes into groups and fry each in hot oil for about 2-3 minutes per side, or until they are golden brown and crispy. Avoid putting too many in the pan.

10. Take the croquettes out of the oil and drain them on paper towel-lined plates. Serve them up while they’re still hot.

Spanish Broccoli Cheese Croquettes Recipe Equipment Needed

1. Large pot
2. Strainer or colander
3. Cutting board
4. Knife
5. Large mixing bowl
6. Measuring cups and spoons
7. Three shallow bowls
8. Fork or whisk (for beating eggs)
9. Plate
10. Frying pan or skillet
11. Tongs or slotted spoon
12. Paper towels
13. Plate for draining
14. Stove or cooktop

FAQ

• Can I use frozen broccoli instead of fresh?You can use frozen broccoli, yes. Be sure to thaw and drain it well, though. You want to get rid of the extra moisture.
• What other types of cheese work well in this recipe?In addition to Manchego and cheddar, you might sample gouda, mozzarella, or even a sharp provolone for a different flavor profile.
• Are there gluten-free options for this recipe?You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs to make the croquettes gluten-free.
• Can I bake the croquettes instead of frying them?Indeed, the croquettes can be baked at 400°F (200°C) for approximately 20-25 minutes, or until they reach a beautiful golden brown color, while also remembering to turn them halfway through the baking process.
• How do I store and reheat leftover croquettes?Leftovers should be kept in the fridge, in sealed containers, for no longer than 3 days. If you want to eat them after that, they should be frozen. To reheat leftovers, the oven is best, at a temperature of around 350F. If they don’t seem warm enough after a few minutes, give them a little more time—unlike cooking pasta or defrosting a chicken, this is not risky at all.
• Can I make these croquettes ahead of time?Certainly! The croquettes can be assembled ahead of time and chilled for up to 24 hours. They can then be cooked from the chilled state without compromising texture quality.
• What dipping sauces pair well with these croquettes?They pair nicely with a yogurt-based dipping sauce, a spicy tomato sauce, or aioli for a little added flavor.

Spanish Broccoli Cheese Croquettes Recipe Substitutions and Variations

Florets of broccoli: Cauliflower florets may be used in their place for a more subtle flavor.
Grated cheese. Instead of using Parmesan or a mild goat cheese, use either sharp cheddar or combed Manchego for a different taste. Notice that the flavors are swapped and the textures are fairly similar.
Use sweet potatoes for a version of the croquettes that is slightly sweeter than the original.
All-purpose flour can be interchanged with whole wheat flour for a nuttier flavor in recipes.
Paprika, smoked: If you want more heat, use the cayenne pepper; just remember it’s a lot spicier (and you need less).

Pro Tips

1. Drain Broccoli Thoroughly After blanching the broccoli, ensure it is well-drained and free of excess water to prevent soggy croquettes. Pat them dry with a clean kitchen towel or paper towel before chopping.

2. Chill the Mixture After mixing the broccoli, cheese, mashed potatoes, and seasonings, chill the mixture in the fridge for about 30 minutes. This will make it firmer and easier to shape into croquettes.

3. Season the Breadcrumbs For an extra layer of flavor, consider seasoning the breadcrumbs with a little salt, pepper, and even some additional garlic powder or herbs like dried parsley.

4. Oil Temperature Test the oil temperature by dropping a small piece of the mixture into the oil. If it sizzles and turns golden brown in around 60 seconds, the oil is ready. Otherwise, adjust the heat accordingly.

5. Keep Them Warm If you’re making a large batch, keep the fried croquettes warm in a low oven (around 200°F/95°C) while you finish frying the rest. This ensures they stay crispy and hot for serving.