Why You’ll Love This Recipe
These croquettes combine the best of both worlds—crispy on the outside and cheesy and creamy on the inside. The spinach provides a fresh, savory flavor while the melted mozzarella and Parmesan add richness and depth. Plus, they’re versatile enough to be served with a variety of dips like marinara sauce, garlic aioli, or a simple yogurt dip. Whether you’re looking for a party appetizer or a light meal, these croquettes are perfect for any occasion.
Ingredients
For the Croquettes:
- 2 cups fresh spinach, finely chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup mashed potatoes (or 1/2 cup ricotta cheese for a creamier texture)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 large egg, beaten
- 1/2 cup all-purpose flour
For Breading:
- 1 cup breadcrumbs (panko or regular)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
For Frying:
- Oil, for frying (vegetable or canola)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Spinach
Heat olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Let the spinach mixture cool slightly. - Mix the Croquette Filling
In a bowl, combine the mashed potatoes (or ricotta), mozzarella, Parmesan, salt, pepper, smoked paprika (if using), and the cooled spinach mixture. Stir until everything is well combined. - Shape the Croquettes
Take about 1 tablespoon of the mixture and roll it into small oval or round croquettes. Place them on a tray and refrigerate for 20 minutes to firm up. - Coat the Croquettes
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette in the flour, then dip it into the egg, and finally coat with breadcrumbs. - Fry Until Crispy
Heat oil in a deep pan to 350°F (175°C). Fry the croquettes in batches for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate. - Serve and Enjoy
Serve the croquettes hot with a side of marinara sauce, garlic aioli, or a simple yogurt dip. Enjoy!
Servings and Timing
- Servings: 20 croquettes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 20 minutes
- Total Time: 50 minutes
Variations
- Baked Version: Preheat the oven to 400°F (200°C) and bake the croquettes for 20 minutes, flipping them halfway through for even browning.
- Air-Fried Version: For a healthier version, air-fry the croquettes at 375°F (190°C) for 12–15 minutes, shaking the basket halfway through.
- Spicy Kick: Add a pinch of red pepper flakes to the filling for a little extra heat.
- Cheese Variations: Try using other cheeses like cheddar or feta for different flavor profiles.
Storage/Reheating
- Storage: Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the croquettes on a baking sheet and bake at 350°F (175°C) for 10–15 minutes until crispy and heated through.
FAQs
Can I make these croquettes ahead of time?
Yes, you can prepare the croquettes up to the point of frying and refrigerate them for up to 24 hours before cooking.
Can I freeze these croquettes?
Yes, you can freeze uncooked croquettes for up to 3 months. Place them on a baking sheet in a single layer to freeze, then transfer to an airtight container. Fry them from frozen, adding an extra minute or two to the cooking time.
Can I bake these croquettes instead of frying?
Yes! Preheat the oven to 400°F (200°C) and bake for 20 minutes, flipping halfway through.
What dipping sauces go well with these croquettes?
These croquettes pair well with marinara sauce, garlic aioli, or a simple yogurt dip for a refreshing contrast.
Can I use frozen spinach for this recipe?
Yes, frozen spinach can be used. Be sure to thaw and drain it well to remove any excess moisture before cooking.
Can I make these croquettes gluten-free?
Yes, use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free flour blend.
How do I prevent the croquettes from falling apart while frying?
Make sure to chill the croquettes for 20 minutes before frying. This helps them hold their shape. Also, avoid overcrowding the pan when frying.
Can I use mashed sweet potatoes instead of regular potatoes?
Yes, mashed sweet potatoes can be used for a different flavor and texture.
How long do these croquettes stay crispy after frying?
They’ll stay crispy for a few hours, but they are best enjoyed immediately after frying for optimal crunch.
Can I make these croquettes without cheese?
Yes, you can make them without cheese for a dairy-free version, but the texture and flavor will change slightly.
Conclusion
Spinach and Cheese Croquettes are a delightful combination of crispy, golden exteriors and gooey, cheesy interiors. The flavorful spinach and rich cheeses create a delicious vegetarian snack or appetizer that’s perfect for any gathering. Whether you’re frying, baking, or air-frying them, these croquettes are sure to be a hit with anyone who tries them!
Spinach and Cheese Croquettes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 20 croquettes
- Category: Appetizer/Snack
- Method: Fried
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Spinach and Cheese Croquettes are a delightful blend of crispy golden exteriors and creamy, cheesy interiors. Packed with spinach, mozzarella, and Parmesan, they make a perfect appetizer, snack, or side dish.
Ingredients
- 2 cups fresh spinach, finely chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup mashed potatoes (or 1/2 cup ricotta cheese for a creamier texture)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Oil, for frying (vegetable or canola)
Instructions
- Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in chopped spinach and cook for 2-3 minutes until wilted. Let the spinach mixture cool slightly.
- In a bowl, combine mashed potatoes (or ricotta), mozzarella, Parmesan, salt, pepper, smoked paprika (if using), and the cooled spinach mixture. Stir until well combined.
- Take about 1 tablespoon of the mixture and roll it into small oval or round croquettes. Place them on a tray and refrigerate for 20 minutes to firm up.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette in flour, dip it into the egg, and then coat with breadcrumbs.
- Heat oil in a deep pan to 350°F (175°C). Fry croquettes in batches for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve the croquettes hot with marinara sauce, garlic aioli, or a simple yogurt dip. Enjoy!
Notes
- For a baked version, preheat oven to 400°F (200°C) and bake for 20 minutes, flipping halfway through.
- For a healthier option, you can air-fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
Nutrition
- Serving Size: 1 croquette
- Calories: 95
- Sugar: 1g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
