Name: Potato-and-Manchego Croquettes
Ingredients: 1 pound baking potatoes (peeled and cut into large chunks); 6 ounces Spagnia Manchego Cheese (cut into 1/3-inch dice); 2 tbsp. finely chopped flat-leaf parsley; 2 tbsp. Spagnia Extra Virgin Olive Oil; 2 medium chopped ripe tomatoes (cut into 1-inch pieces); 2 tbsp. finely chopped basil; 1 cup plain dry bread crumbs; 3 large eggs; 1 tbsp. Dijon mustard; 2 garlic cloves, minced; Vegetable oil, for frying; Salt and Pepper to taste

Potato-and-Manchego Croquettes

These light and cheesy fried potato croquettes are breaded twice for ultra crispyness.

Potato-and-Manchego Croquettes

These light and cheesy fried potato croquettes are breaded twice for ultra crispyness.

Ingredients

1 pound baking potatoes peeled and cut into large chunks
6 ounces Spagnia Manchego Cheese cut into 1/3-inch dice
2 tbsp. finely chopped flat-leaf parsley
2 tbsp. Spagnia Extra Virgin Olive Oil
2 medium chopped ripe tomatoes cut into 1-inch pieces
2 tbsp. finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tbsp. Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying
Salt and Pepper to taste

Servings:

Units:

Ingredients

1 pound baking potatoes peeled and cut into large chunks
6 ounces Spagnia Manchego Cheese cut into 1/3-inch dice
2 tbsp. finely chopped flat-leaf parsley
2 tbsp. Spagnia Extra Virgin Olive Oil
2 medium chopped ripe tomatoes cut into 1-inch pieces
2 tbsp. finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tbsp. Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying
Salt and Pepper to taste

Servings:

Units:

Instructions

In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.