Description
These irresistible Spanish croquetas with cranberry and Manchego cheese bring a delicate balance of savory and sweet, with a creamy center and crispy exterior that’s perfect for tapas nights or elegant appetizers.
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
Instructions
- 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.
Notes
[‘Don’t rush the roux; cooking the butter and flour for a few minutes prevents a raw flour taste.’, ‘Constant whisking while adding milk ensures a smooth and lump-free sauce.’, ‘Refrigerating the filling makes shaping the croquetas easier and ensures they hold their form during frying.’, ‘Use panko breadcrumbs for added crunch or mix panko with regular breadcrumbs for a balanced texture.’, ‘Oil temperature should be 350°F (175°C) for perfect frying results.’]
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 croqueta
- Calories: 180
- Sugar: 2
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 6
Keywords: Spanish croquetas, Manchego cheese, cranberry croquetas, tapas recipe, appetizer recipe