Serrano and Manchego Croquettes

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  • 3 cups plain mashed potatoes
  • 1/4 cup finely diced Serrano ham
  • 1 cup shredded Manchego cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 5 eggs, divided
  • 3 cups panko bread crumbs
  • 1/2 cup flour (plus extra)
  • Vegetable oil for frying


Combine first seven ingredients and one beaten egg in a bowl and mix well. Refrigerate for 20 minutes. Fill one shallow dish with flour, one with remaining eggs (beaten) and another with bread crumbs. With floured hands, roll potato mixture into 2-inch logs, about 2 tablespoons each. Lightly coat each log with flour, dip in egg, and then coat with panko. Place croquettes on a large plate in a single layer and refrigerate for at least an hour.
Heat vegetable oil in a heavy-bottom pot over medium heat. Oil is ready when a few bread crumbs sizzle when dropped into oil. Gently add croquettes in batches, taking care not to overcrowd the pan. Fry until golden brown on all sides. Remove to a paper towel-lined plate. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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