Crispy Spanish Vegetable Croquettes Recipe

Making these veggie-packed croquettes transports me back to leisurely Sunday afternoons, where the aroma of smoked paprika mingles with melted Manchego in pure bliss. The crispy, golden crust encasing the creamy, flavorful center is nothing short of a culinary hug, and believe me, they vanish from the table faster than you can say “more, please.”

My recipe for Crispy Spanish Vegetable Croquettes is a favorite dish of mine to prepare. These croquettes are a delightful blend of creamy potatoes, earthy spinach, and aromatic garlic, all enlivened with a hint of smoked paprika.

The inclusion of Manchego cheese adds a delectable creaminess that I find irresistible, while the combination of carrots and zucchini offers a nutritious twist. Fry them to golden perfection for a satisfying crunch that makes them hard to resist.

Crispy Spanish Vegetable Croquettes Recipe Ingredients

• Potatoes: Rich in carbohydrates, providing energy and a creamy texture.
• Olive oil: Heart-healthy fat, adds richness and flavor.
• Onion: Offers a sweet, savory base with fiber and vitamin C.
• Carrot: Adds sweetness and crunch, high in vitamin A.
• Zucchini: Light and hydrating, provides vitamins and fiber.
• Spinach: Rich in iron and vitamins, boosts nutrition and color.
• Manchego cheese: Adds creamy, nutty flavor with protein and calcium.

Crispy Spanish Vegetable Croquettes Recipe Ingredient Quantities

• 2 large potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, finely grated
• 1 zucchini, finely grated
• 100g spinach, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 100g Manchego cheese, grated
• 1 egg, beaten
• 1 cup all-purpose flour
• 1 cup breadcrumbs
• Vegetable oil, for frying

How to Make this Crispy Spanish Vegetable Croquettes Recipe

1. In a pot of water salted until it tastes like the sea, boil the potatoes until tender. That means they yield when you poke them with a fork but still hold their shape. You want them done enough but not overcooked and waterlogged. If you need to, do the big ones singly and the small ones in a bunch. Drain the potatoes, then mash them in the pot with a good amount of butter and a few dashes of salt. Alternatively, you could skip the butter, if you must, and use cream instead.

2. In a big frying pan, warm the oil over medium heat. Put in the onion and the garlic, and sauté until the onion is see-through.

3. Add the carrot and zucchini, grated, to the skillet, and cook another 3-4 minutes until softened.

4. Add the chopped spinach and sauté until wilted. Take off the stove and let it cool for a bit.

5. In a big bowl, mix together the smashed potatoes, the mixture of veggies that have been sautéed, smoked paprika, salt, pepper, and finely grated Manchego cheese. Combine very well.

6. Form the blend into small croquettes, using roughly two tablespoons of the blend for each.

7. Prepare a breading area with three distinct containers: one filled with flour, another with egg that has been beaten, and the third with bread crumbs.

8. First, dip each croquette in the flour, then in the egg, and finally in the breadcrumbs.

9. In a large saucepan or deep fryer, heat the vegetable oil to 375°F. Fry the croquettes in batches until they are golden and crispy on both sides, about 2-3 minutes per side. Use a slotted spoon to transfer the croquettes to paper towels to drain.

10. Serve the croquettes steaming, alongside any of your preferred dipping sauces. Enjoy!

Crispy Spanish Vegetable Croquettes Recipe Equipment Needed

1. Large pot
2. Large frying pan or skillet
3. Medium saucepan or deep fryer
4. Mixing bowl
5. Fork or potato masher
6. Grater
7. Knife
8. Cutting board
9. Slotted spoon
10. Paper towels
11. Three shallow containers or bowls (for flour, beaten egg, and breadcrumbs)
12. Thermometer (optional, for measuring oil temperature)

FAQ

• What is the best way to cook the potatoes for this recipe?In a pot of salted water, boil the diced potatoes until tender enough to mash, then drain them and mash them smooth.
• Can I use a different cheese other than Manchego?Indeed, if you wish, another hard cheese such as Parmesan or Pecorino Romano can be used in place of Manchego.
• What oil is best for frying the croquettes?For frying, choose a neutral vegetable oil with a high smoke point, like canola or sunflower.
• Can I prepare the croquettes in advance?You can indeed form the croquettes and refrigerate them up to a day before frying.
• What is the ideal frying temperature for the croquettes?To guarantee that they turn out golden and crispy, the oil temperature should be around 350°F (175°C).
• How can I make this recipe gluten-free?Replace the all-purpose flour and standard breadcrumbs with gluten-free flour and gluten-free breadcrumbs.

Crispy Spanish Vegetable Croquettes Recipe Substitutions and Variations

Sweet potatoes can be used in place of regular potatoes for a different flavor profile.
Substitute Parmesan or aged cheddar for Manchego cheese if necessary.
Yellow squash or grated cauliflower can be used in place of zucchini.
Regular paprika plus a dash of cumin can replace smoked paprika instead.
Panko can be used in place of breadcrumbs when a crunchier texture is desired. For a gluten-free substitution for breadcrumbs, use gluten-free breadcrumbs.

Pro Tips

1. Choose the Right Potatoes: Use starchy potatoes like Russets for a fluffier texture in the croquettes. They mash well and help bind the mixture better.