José Pizarro’s Spanish croquetas

Portion size: Makes about 30
Prep time 30 min, plus at least 2 hours chilling. Cook time 45 min
Difficulty: easy

Learn how to make authentic Spanish croquetas with this easy step-by-step recipe from chef José Pizarro. These vegetarian croquetas are packed with spinach, walnuts, nutty Manchego cheese and tarragon.

Chef’s choice: These croquetas are “a favourite at José, my London tapas bar, and one of those bites that never lasts long,” says José . The spinach keeps them fresh, the walnuts add a lovely crunch, and if I’m feeling indulgent, I’ll add a touch of blue cheese; it takes them somewhere really special.”
Snacks on standby: “Croquetas are the perfect snack; I always make a big batch and freeze a few, so there’s something ready when friends pop by or when I fancy something good with a glass of wine.”
Make ahead: You can breadcrumb and freeze the croquetas for up to a month before frying. Cook them directly from frozen; they may need an extra minute or so in the oil.

Browse more easy and authentic tapas recipes.

Join Extradelicious to unlock Cook Mode

Ingredients

300g baby leaf spinach
500ml whole milk
100ml vegetable stock, ideally fresh
50g unsalted butter
2 tbsp extra-virgin olive oil
125g plain flour, plus 3 heaped tbsp
1 tbsp finely chopped tarragon
125g manchego cheese, coarsely grated
75g walnut halves, chopped
2 medium eggs, beaten
150g panko breadcrumbs
Light olive or vegetable oil to deep-fry

Specialist kit

Probe thermometer

Join Extradelicious to unlock Cook Mode

Method

Add the spinach and a splash of water to a pan over a medium heat. Cover and leave to wilt for a few minutes, then remove from the heat and leave to cool. Once cool enough to handle, squeeze out as much liquid from the spinach as you can. Finely chop and set aside.
Add the milk and stock to a saucepan and gently warm. Add the butter and oil to a separate large saucepan over a medium heat. Once melted, add the 125g flour and cook, stirring, for 2-3 minutes. Gradually add the warm milk mixture, stirring constantly, until you have a smooth, very thick sauce. Season well with salt and pepper, then stir in the chopped spinach, tarragon, manchego and all but 25g of the walnuts.
Line a baking tray with cling film, then pour the mixture onto it, spreading it out evenly. Cover with another sheet of cling film, then cool and chill in the fridge for at least 2 hours.
Recipe continues after advertising adslot-recipe-4
Once the mixture is chilled and firm, add the 3 tbsp flour and the reserved walnuts to a food processor and whizz to a fine powder. Transfer to a dish, then put the beaten eggs in a second dish and the breadcrumbs in a third. Use a tablespoon to help roll the chilled, firm cheesy mixture into roughly 30g balls or barrel shapes.
Coat each croqueta in the walnut flour, then the egg, then the breadcrumbs. Put them on a baking sheet as you work then, when they’re all coated, put the tray in the freezer for 1 hour.
When ready to cook, heat a deep pan of oil to 180°C. Working in batches, fry 3-4 croquetas for 3-4 minutes until deep golden and crisp, with a gooey centre. Remove with a slotted spoon and drain on kitchen paper while you fry the rest. Serve immediately while still warm.