Manchego Cheese Idaho® Potato Croquettes


  • 4 large Idaho® russet potatoes, peeled, roughly chopped
  • Salted water as needed
  • 1 tablespoon unsalted, melted butter
  • 1/4 cup heated heavy cream
  • 5 oz. pancetta, finely diced, browned in oven
  • 3/4 cup grated Manchego cheese
  • Salt and ground black pepper to taste
  • 5 eggs
  • 1 cup all-purpose flour
  • 1-2 cup panko
  • Vegetable oil as needed.


  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.
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Yield: 4 or 5 servings

Andrea Curto-Randazzo
Creative Tastes Catering
Miami, FL

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