Irresistible Spanish Croquetas Recipe with Manchego Cheese

Name: Irresistible Spanish Croquetas Recipe with Manchego Cheese
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: Spanish
Ingredients: 2 cups (240g) Manchego cheese, shredded; 1 cup (240ml) whole milk; 4 tablespoons (60g) unsalted butter; 1/4 cup (30g) all-purpose flour; 1/4 cup (60g) cranberry sauce (store-bought or homemade); 1/4 teaspoon nutmeg; Salt and pepper, to taste; 2 large eggs, beaten; 1 cup (120g) all-purpose flour; 1 cup (120g) breadcrumbs (panko works best for extra crunch); Vegetable oil, for frying

Posted on October 29, 2025

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The first time I tried Spanish croquetas, I was sitting at a tiny café in Madrid, savoring the crispy, golden bites of creamy magic. Fast forward a few years, and my kitchen became the stage for experimenting with this iconic dish. Enter: the irresistible Spanish croquetas with cranberry and Manchego. These little bites of heaven bring a delicate balance of savory and sweet, with the rich nuttiness of Manchego cheese perfectly complemented by the tangy sweetness of cranberry. If you’re looking for a dish that feels both indulgent and elegant, you’ve hit the jackpot.

Whether you’re planning a tapas night or searching for an appetizer that will steal the show, these croquetas are a game-changer. I’ve tweaked and tested this recipe countless times to get the ratios just right, ensuring that creamy center and crisp exterior combine perfectly. Trust me, these aren’t just any croquetas—they’re the kind that make you smile after every bite.

Why You’ll Love This Recipe

There’s a reason these Spanish croquetas with cranberry and Manchego are always a hit. Here’s why you’ll fall in love with them:

Perfect Balance of Sweet and Savory: The creamy Manchego cheese pairs beautifully with the tartness of cranberry for a flavor explosion in every bite.
Golden Crispiness: The outside is perfectly crunchy, while the inside remains irresistibly creamy—a texture combination that’s hard to beat.
Party-Ready: These croquetas are always a crowd-pleaser. Whether it’s a holiday gathering or a casual tapas night, they’ll disappear in minutes.
Simple Ingredients: No fancy grocery trips required—most of the ingredients are pantry staples or easy to find.
Customizable: You can adapt the flavors to suit your personal preferences or dietary needs. More on that later!

What makes this recipe truly special is the addition of cranberry—it’s a creative twist on the traditional croqueta. It adds a pop of color and a touch of fruity sweetness that takes these bites to the next level. Plus, the nuttiness of Manchego cheese gives the filling a depth of flavor that’s undeniably Spanish. Trust me, once you try these, you’ll never go back to plain croquetas again!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create croquetas that are bursting with flavor. Let’s break it down:

For the filling:

2 cups (240g) Manchego cheese, shredded
1 cup (240ml) whole milk
4 tablespoons (60g) unsalted butter
1/4 cup (30g) all-purpose flour
1/4 cup (60g) cranberry sauce (store-bought or homemade)
1/4 teaspoon nutmeg
Salt and pepper, to taste

For coating:

2 large eggs, beaten
1 cup (120g) all-purpose flour
1 cup (120g) breadcrumbs (panko works best for extra crunch)
Vegetable oil, for frying

These ingredients come together to create a creamy, cheesy filling with bursts of cranberry sweetness. If you’re looking for substitutions, you can swap out the cranberry sauce for apricot jam or fig preserves, and use gluten-free flour and breadcrumbs for a gluten-free version. Manchego cheese is key to the authentic Spanish flavor, but in a pinch, you can use Parmesan or Gruyère.

Equipment Needed

You don’t need a fancy setup to whip up these irresistible Spanish croquetas. Here’s what you’ll need:

Medium saucepan: For making the béchamel sauce.
Whisk: To ensure a smooth and lump-free béchamel.
Mixing bowls: One for the filling and others for the coating process.
Baking sheet: To chill the croquetas before frying.
Deep fryer or heavy-bottomed pot: For frying the croquetas to golden perfection.
Slotted spoon: To remove the croquetas from the hot oil.
Cooling rack: To drain excess oil after frying.

If you don’t have a deep fryer, a heavy-bottomed pot works just fine. Just make sure you use enough oil to submerge the croquetas for even cooking. Pro tip: A thermometer can be handy to keep the oil at the perfect frying temperature.

Preparation Method

Let’s bring these irresistible Spanish croquetas with cranberry and Manchego to life! Follow these steps:

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to create a smooth paste (roux).
Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the mixture thickens and resembles a creamy sauce.
Add the shredded Manchego cheese, nutmeg, salt, and pepper. Stir until the cheese melts completely and the mixture is smooth.
Fold in the cranberry sauce, ensuring it’s evenly distributed throughout the mixture. Taste and adjust seasoning if needed.
Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until firm.
Once chilled, scoop out portions of the mixture using a tablespoon and shape them into small cylinders or balls.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each croqueta in flour, dip it in the egg, and roll it in breadcrumbs until fully covered. Repeat for all croquetas.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the croquetas in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove the croquetas with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil.

That’s it! Your croquetas are ready to be devoured. Serve them warm for the ultimate experience.

Cooking Tips & Techniques

Perfect croquetas are all about technique. Here are some tips to ensure success:

Don’t rush the roux: Cooking the butter and flour for a few minutes prevents a raw flour taste and adds richness to the béchamel.
Keep whisking: Constant whisking while adding milk ensures a smooth and lump-free sauce—no one wants clumpy croquetas!
Chill thoroughly: Refrigerating the filling is a must. It makes shaping the croquetas much easier and ensures they hold their form during frying.
Temperature matters: Make sure your oil is at 350°F (175°C). Too hot, and the croquetas will burn; too cold, and they’ll absorb excess oil.
Breadcrumb hack: Use panko breadcrumbs for added crunch, or mix panko with regular breadcrumbs for a balanced texture.

Variations & Adaptations

Here are a few ways you can adapt these croquetas to suit your tastes or dietary needs:

Gluten-Free: Use gluten-free flour and breadcrumbs to make these croquetas suitable for a gluten-free diet.
Cheese Swap: If you can’t find Manchego, try using Parmesan or sharp white cheddar for a similar flavor profile.
Seasonal Twist: Replace cranberry sauce with apricot jam or fig preserves for a different sweet and savory pairing.
Vegetarian Version: Add finely chopped spinach or mushrooms to the filling for extra flavor and nutrients.
Baked Croquetas: For a lighter option, bake the croquetas at 400°F (200°C) for 15-20 minutes, turning halfway through for even crispiness.

Personally, I love using cranberry sauce because it adds a festive touch, but experimenting with other fruit flavors is always fun. Don’t be afraid to get creative!

Serving & Storage Suggestions

Once your croquetas are golden and crispy, here’s how to serve and store them:

Serving: Serve warm with a small bowl of cranberry sauce or aioli on the side for dipping. They pair wonderfully with a glass of Spanish red wine or sparkling water with citrus.
Presentation: Arrange them on a platter, garnished with fresh parsley or a sprinkle of paprika for a pop of color.
Storage: Refrigerate any leftovers in an airtight container for up to three days. They’re best enjoyed fresh, but still tasty when reheated.
Reheating: To retain crispiness, reheat in a 375°F (190°C) oven for about 10 minutes, rather than microwaving.
Freezing: Freeze uncooked croquetas on a baking sheet, then transfer to a freezer bag. Fry them straight from frozen, adding a minute or two to the cooking time.

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional perks of these Spanish croquetas:

Calories: Approximately 180 per croqueta
Protein: Manchego cheese provides a good dose of protein and calcium, supporting strong bones and muscles.
Carbohydrates: The flour and breadcrumbs add carbs for energy.
Healthy fats: Butter and vegetable oil provide essential fats.
Dietary Notes: Can be made gluten-free with substitutions, but contains dairy. Watch out for nut allergies if using alternative coatings.

While these croquetas are a treat, they’re a delicious way to enjoy some wholesome ingredients like cheese and cranberries in moderation!

Conclusion

There’s something magical about Spanish croquetas—the crispy exterior, the creamy filling, and in this case, the sweet-tart cranberry twist. They’re a celebration of flavor and texture that’s bound to impress anyone who tries them. Whether you’re hosting a party or simply treating yourself, these croquetas are worth every bit of effort.

I love how versatile this recipe is—you can make it your own with different cheeses or fillings, and you can even bake them for a lighter option. What’s not to love?

Give these irresistible Spanish croquetas with cranberry and Manchego a try, and let me know how they turned out! Did you add your own twist? Share your creations in the comments below, and don’t forget to save or share this recipe with your friends. I can’t wait to hear about your croqueta adventures!

FAQs

What is Manchego cheese?

Manchego is a Spanish cheese made from sheep’s milk. It’s known for its nutty, buttery flavor and firm texture, making it perfect for creamy croquetas.

Can I make these croquetas ahead of time?

Absolutely! You can prepare the filling and shape the croquetas ahead of time, then refrigerate or freeze them until ready to fry.

What can I serve with croquetas?

Croquetas pair wonderfully with a variety of dips like aioli, cranberry sauce, or a tangy mustard. They also go great with a fresh salad or a cheese board.

Can I bake these croquetas instead of frying?

Yes! Bake them at 400°F (200°C) for 15-20 minutes, turning halfway through. They won’t be as crispy as fried, but they’re still delicious.

How do I store leftover croquetas?

Store them in an airtight container in the fridge for up to three days, or freeze uncooked croquetas for up to a month. Reheat them in the oven to maintain their crispiness.