Saucepan@saucepan · Shared this recipeFollowSpanish · appetizerClassic Spanish Potato CroquettesSpanish potato croquettes made with Yukon gold potatoes, Manchego cheese, and parsley, then breaded and fried until golden.total45 minprep15 mincook30 minservings14Original recipe on spainonafork.comKeep this recipeAdd a copy of Classic Spanish Potato Croquettes to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients14 servingsBack to 14 servings2 yukon gold potatoes, 500 grams / 1.125 lbs1 cup shredded Manchego cheese, 120 grams3 large cage-free organic eggs2 clove garlic2 tbsp chopped fresh parsley, 8 grams0.5 cup all purpose flour, 60 grams1 cup plain bread crumbs, 130 grams1 cup sunflower oil, 240 mlsea salt & black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch), add the cut potatoes into a stock pot, all in a flat layer, then fill with some water, just enough to cover the potatoes, season generously with sea salt and heat with a high heat2Step 2: After 15 to 20 minutes and the potatoes are just cooked through, you can always pierce them with a toothpick to ensure they are done, remove from the heat and drain into a colander, rinse the potatoes under cold water, then shake off any excess water and transfer the potatoes into a large bowl, using a potato masher or a large fork, mash down on the potatoes until they are semi-mashed, meaning it's ok if you have little chunks of potatoes3Step 3: Add in the shredded cheese over the mashed potatoes, crack in 1 egg, add in the parsley and the 2 cloves of garlic finely grated, season generously with sea salt & black pepper, mix together until well mixed4Step 4: Heat a large fry pan with a medium heat and add in the sunflower oil5Step 5: While the oil is heating, start shaping the croquettes, grab a spoonful of the potato mixture and squeeze it in your hands, thins is to ensure everything is well binded, then shape it into a croquette, which is basically a cylinder the size of an egg, if you see your mixture is too wet too work with, add some bread crumbs and mix together6Step 6: Add the flour into a bowl, crack in 2 eggs into a separate bowl, season with sea salt and whisk together, add the bread crumbs into a 3rd separate bowl7Step 7: Coat each croquette, first in the flour, then into the egg wash and finally into the bread crumbs8Step 8: Once the oil is nice and hot, about 10 minutes, add the croquettes into the fry pan, all in a single layer and evenly spaced out, cook in batches if you have to, fry for 3 to 4 minutes or until golden fried all around, transfer into a dish with paper towels as you finish9Step 9: Serve warm or at room temperature, enjoy!getsaucepan.com/r/e172694c-76b8-4dd9-b5f9-6c59913a12a5 · Original: https://spainonafork.com/classic-spanish-potato-croquettes-recipe/
