Spanish Manchego Potato Croquettes

Instructions

1. 1

   Peel and cut 500 g potatoes into 2 cm cubes. Grate 100 g Manchego cheese. Set up a breading station with three shallow bowls: 60 g flour in the first, 2 beaten eggs in the second, and 100 g breadcrumbs in the third. Prepare a medium pot for boiling and a deep skillet for frying.

2. 2

   Place the potato cubes into a medium pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium heat and cook for 12 to 15 minutes until fork-tender. Drain thoroughly in a colander and let steam dry for 2 minutes so the croquettes stay crisp.

3. 3

   Transfer the hot potatoes into a large bowl and mash thoroughly with a potato masher until smooth. Stir in 5 g smoked paprika, 5 g salt, and 100 g grated Manchego cheese while warm. Mix with a wooden spoon until the cheese melts slightly and forms a moldable, thick potato paste.

4. 4

   Let the potato dough cool for 10 minutes until safe to handle. Shape into 12 small log cylinders (about 5 cm long). If the dough is too soft to hold shape, place it in the fridge for 15 minutes to firm up. Keeping your hands lightly floured prevents sticking while shaping.

5. 5

   Roll each croquette in 60 g flour, dip into 2 beaten eggs, and roll in 100 g breadcrumbs to coat evenly. Heat 200 ml olive oil in a deep skillet over medium-high heat until hot (175°C). If the oil smokes, lower the heat slightly to avoid burning the breadcrumbs.

6. 6

   Fry the croquettes in small batches for 3 to 4 minutes, turning with a slotted spoon until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain off excess oil. Serve hot on a serving platter with lemon wedges or aioli as an authentic Spanish snack bite.