Manchego Cheese Idaho® Potato Croquettes

Manchego Cheese Idaho® Potato Croquettes

Andrea Curto-Randazzo
Creative Tastes Catering
Miami, FL

Yield: 4 or 5 servings



  1. Boil potatoes in salted water until tender, approximately 15 minutes. Drain potatoes and run through ricer. Blend in butter, cream, pancetta, 1/4 cup cheese and salt and pepper to taste. In a bowl, whisk 2 eggs; blend into potato mixture. Set aside and let cool. Form into 8 to 10 3- to 4-oz. ovals. Divide remaining Manchego cheese into 8 to 10 portions and stuff into center of ovals to form croquettes. Whisk remaining 3 eggs in a bowl. In separate bowls, place flour and panko. Bread each croquette: dip first in flour, then in egg and then in panko. Deep fry croquettes in vegetable oil at 350°F until deep golden brown. Serve warm.