📝 About This Recipe
Transport your senses to a bustling tapas bar in Madrid with these exquisitely creamy yet crisp potato croquettes. Unlike the heavy flour-based versions, these 'Croquetas de Patata' use a velvety potato mash enriched with nutty Manchego cheese and savory Serrano ham for a melt-in-your-mouth experience. Encased in a shatteringly crisp panko shell, they represent the ultimate marriage of rustic Spanish comfort and refined culinary technique.
🥗 Ingredients
The Potato Base
- 2 lbs Russet or Yukon Gold Potatoes (peeled and cut into even chunks)
- 3 tablespoons Unsalted Butter (at room temperature)
- 1/4 cup Heavy Cream (warmed slightly)
- 1/2 cup Manchego Cheese (finely grated)
- 3 oz Serrano Ham (finely minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and White Pepper (white pepper keeps the mash aesthetically clean)
The Breading Station
- 1 cup All-purpose Flour (for dredging)
- 3 pieces Large Eggs (beaten well)
- 2 cups Panko Breadcrumbs (can substitute with fine breadcrumbs for a traditional look)
- 1 teaspoon Smoked Paprika (Pimentón) (mixed into the breadcrumbs)
For Frying and Garnish
- 4 cups Neutral Oil (Grapeseed, Canola, or Vegetable oil)
- 1 handful Fresh Parsley (finely chopped for garnish)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
Drain the potatoes thoroughly and let them steam in the colander for 2 minutes to remove excess moisture; this is crucial for a stable croquette.
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3
Pass the potatoes through a ricer or food mill into a large bowl to ensure a perfectly smooth, lump-free consistency.
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4
While the potatoes are hot, fold in the butter, heavy cream, grated Manchego, minced Serrano ham, and nutmeg. Season with salt and white pepper.
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5
Spread the potato mixture onto a shallow baking sheet, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least 2 hours or until completely firm.
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6
Once chilled, scoop about 2 tablespoons of the mixture and roll between your palms to form a small cylinder or ball (about the size of a large walnut).
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7
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with the panko mixed with smoked paprika.
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8
Dredge each potato roll lightly in flour, shaking off any excess. This helps the egg stick.
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9
Dip the floured roll into the beaten egg, ensuring it is fully coated.
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10
Roll the croquette in the panko breadcrumbs, pressing gently so the crumbs adhere firmly to the surface.
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11
In a deep skillet or heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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12
Fry the croquettes in batches of 5-6. Do not overcrowd the pan, as this will drop the oil temperature and make them greasy.
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13
Fry for 3-4 minutes, turning occasionally, until they reach a deep golden brown color on all sides.
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14
Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a tiny pinch of salt while hot.
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15
Garnish with fresh parsley and serve immediately while the center is still molten.
💡 Chef's Tips
Ensure the potatoes are as dry as possible before mashing; watery potatoes will cause the croquettes to fall apart in the oil. Always chill the mixture thoroughly; a warm potato dough is impossible to shape and will likely burst during frying. Keep the oil temperature consistent at 350°F; if it's too low, the croquettes soak up oil; if too high, the outside burns before the cheese melts. If you don't have Serrano ham, high-quality prosciutto or even crispy cooked bacon bits make excellent substitutes. For an extra-thick crust, you can double-coat by dipping back into the egg and crumbs a second time.
🍽️ Serving Suggestions
Serve with a side of creamy Garlic Aioli or a spicy Brava sauce for dipping. Pair with a glass of chilled Spanish Albariño or a crisp dry Sherry (Fino or Manzanilla). Accompany with a simple green salad dressed in a bright lemon vinaigrette to cut through the richness. Include them as part of a larger tapas spread alongside Gambas al Ajillo and Pan con Tomate. A squeeze of fresh lemon juice over the hot croquettes just before eating elevates the salty ham flavors.