Vegetarian Spanish Croquetas
Indulge in the irresistible flavors of vegetarian Spanish croquetas, a twist on the traditional tapa that promises creamy, savory bites in every bite. This recipe combines a velvety béchamel sauce infused with a hint of nutmeg, sautéed spinach, and the nutty richness of manchego cheese (or sharp cheddar as a substitution). These crispy, golden croquettes are coated with breadcrumbs and fried to perfection, offering a satisfying crunch that contrasts beautifully with the soft, cheesy interior. Perfect as a tapas dish, appetizer, or party snack, these croquetas are sure to impress vegetarians and non-vegetarians alike. Serve them warm with your favorite dipping sauce to bring a taste of Spain to your table.
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Recipe Information
Ingredients
- 60 grams Unsalted butter
- 60 grams All-purpose flour
- 500 milliliters Whole milk
- 0.5 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Olive oil
- 1 Yellow onion, finely diced
- 1 Garlic clove, minced
- 200 grams Fresh spinach, chopped
- 100 grams Grated manchego cheese (or sharp cheddar for substitution)
- 2 Eggs
- 200 grams Breadcrumbs
- 500 milliliters Vegetable oil (for frying)
Instructions
Melt the butter in a medium saucepan over medium heat.
Add the flour to the melted butter and stir continuously for about 2 minutes to form a roux.
Gradually add the milk, whisking constantly to avoid lumps, until a smooth béchamel sauce forms. Cook for 5-7 minutes, stirring constantly, until thickened.
Season the béchamel with nutmeg, salt, and black pepper. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
Mix the sautéed vegetables and grated cheese into the warm béchamel sauce until well combined.
Transfer the mixture to a shallow dish, cover with plastic wrap (pressing the wrap directly onto the mixture to prevent a skin from forming), and refrigerate for at least 2 hours, or until firm.
Once the mixture is firm, shape it into small croqueta cylinders, about 5 cm long and 2 cm thick.
Set up a breading station with one bowl of beaten eggs and another bowl of breadcrumbs.
Dip each croqueta into the beaten egg, then coat it thoroughly with breadcrumbs. Repeat for all croquetas.
Heat the vegetable oil in a deep skillet or saucepan to 175°C (350°F).
Fry the croquetas in batches, being careful not to overcrowd the pan, until golden brown (about 2-3 minutes per batch).
Drain the fried croquetas on a plate lined with paper towels.
Serve warm as a tapa, appetizer, or side dish with your favorite dipping sauce.
Nutrition Facts
Calories |
6802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 635.9 g | 815% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 6731 mg | 293% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 44.5 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1761 mg | 135% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
