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Manchego Croquettes

Manchego Croquettes

Molly Shuster
Cheesy, silky potatoes are encased in a crunchy, golden shell in this humble dish. Don’t cut chilling time short or you’ll have difficulty shaping and frying the croquettes.


  • 2 large russet potatoes about 1 pound, peeled and cut into 1-inch pieces
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ½ cup grated Manchego
  • ⅓ cup diced ham
  • 3 eggs divided
  • ½ cup all-purpose flour
  • ½ cup plain bread crumbs
  • 2 to 3 cups canola oil for frying
  • Flaky sea salt for sprinkling


  • In a medium pot of salted water bring potatoes to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain thoroughly and mash until smooth (or process through a potato ricer). Stir in milk, butter, and salt, and let cool slightly. Stir in Manchego, ham, and 1 egg, lightly beaten. Roll mixture into 20 walnut-size balls and place on a baking sheet. Refrigerate until firm, about 1 hour.
  • Place flour and bread crumbs on two separate plates. In a shallow bowl, whisk remaining 2 eggs with 1 tablespoon water and set bowl beside flour and bread crumbs. Roll croquettes in flour, dip in egg wash, and roll in bread crumbs.
  • In a medium skillet over medium-high heat, heat 1 inch of oil (about 2 cups). Working in batches, fry croquettes until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate to drain. Sprinkle with flaky sea salt. Repeat with remaining croquettes, adding additional oil as needed.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.