Why Crispy Manchego Cheese Croquettes Belong on Every Tapas Table
I remember sitting in a buzzing tapas bar where small plates came out in a steady stream. The one dish that stopped me mid-conversation were the cheese croquettes. Golden, crisp, and creamy inside, it was the kind of comfort food you never want to end. Recreating these at home with Manchego cheese and smoked paprika brings a little slice of Spain to any table.
Spanish cheese tapas often rely on simple pairings, but croquettes feel like a treat. They’re just as at home during a festive Christmas spread as they are at a casual summer evening with friends. This recipe shows off Manchego’s nutty flavour while the smoked paprika adds depth, almost like a whisper of woodfire.
The Charm of Manchego in Tapas Cooking
Manchego is Spain’s most famous cheese for a reason. Firm yet creamy, with a slight tang that matures beautifully, it transforms when melted into a béchamel base. The beauty of this recipe is that it takes the rustic roots of Spanish tapas and makes them accessible in any home kitchen.
I’ve written more about Spanish cheese traditions in my ultimate Spanish cheese tapas blog, but what makes Manchego stand out in croquettes is its ability to balance richness with structure. Unlike softer cheeses, it holds its own and never feels heavy.
Ingredients
- 60g unsalted butter
- 70g plain flour
- 600ml whole milk, warmed
- 150g Manchego cheese, finely grated
- 1 tsp smoked paprika
- ½ tsp nutmeg
- 2 eggs, beaten
- 100g plain flour for coating
- 150g breadcrumbs
- Sunflower oil for frying
- Sea salt, to taste
Ingredient Notes
Manchego comes in varying ages, from semi-curado (mild) to viejo (intense). For croquettes, I find a semi-curado works best, as it melts smoothly and brings just enough sharpness without overpowering the béchamel.
The smoked paprika should be the Spanish type, pimentón de la Vera. It has a gentle smokiness and warmth, very different from generic paprika powders. This spice is what makes these croquettes stand apart, adding colour and complexity to the golden crust.
Instructions
Begin by making the béchamel. Melt the butter in a pan over medium heat, stir in the flour, and cook until it smells nutty and lightly golden. Slowly whisk in the warm milk until you have a thick, smooth sauce. Stir through the Manchego, smoked paprika, nutmeg, and a pinch of salt. Continue stirring until the cheese melts and the mixture comes away from the sides of the pan.
Transfer the mixture to a shallow dish, cover with cling film directly on the surface, and chill in the fridge for at least 3 hours or ideally overnight. Once set, scoop out small portions, shape into croquettes, and roll in flour, then egg, then breadcrumbs. Heat sunflower oil in a deep pan and fry the croquettes in small batches until crisp and golden. Drain on kitchen paper and season lightly with salt before serving hot.
Cooking Techniques and Recommendations
The béchamel is the heart of this recipe, and patience is essential. Cooking the flour long enough at the start prevents a raw taste later. Adding milk gradually avoids lumps and creates the silky texture needed for shaping. The croquette mixture should be firm, not runny, so don’t rush the thickening process.
Frying at the right temperature—around 180°C—is equally crucial. Too low and the croquettes absorb oil; too high and the exterior darkens before the centre warms through. Use a kitchen thermometer if you’re unsure, or test with a small breadcrumb to see if it bubbles steadily.
What to Serve with Crispy Manchego Croquettes
These croquettes make a lovely partner to lighter tapas such as Quick Fried Queso de Murcia with Honey and Thyme or Baked Mahón Cheese Flatbread with Tomato and Olive Oil. Their richness calls for a fresh element on the table, so I often include a tomato salad or marinated olives alongside.
If you’re building a whole spread, try pairing with Spanish Blue Cheese Stuffed Dates Wrapped in Serrano Ham for contrast. The sweetness of dates balances the savoury depth of the croquettes beautifully.
Wine and Beer Pairings
A crisp Albariño from Galicia is a natural companion. Its citrus brightness cuts through the fried coating, keeping each bite lively. For something richer, a glass of Rioja Blanco with its subtle oak and nutty character complements the Manchego without overpowering.
On the beer side, a cold Estrella Galicia lager keeps things refreshing, while a darker Spanish-style amber ale offers a malty backbone that works with the smoked paprika. Both options highlight the savoury notes and balance the richness of the dish.
Frequently asked Questions About Cheese Croquettes
Can I make Manchego croquettes in advance?
Yes. The béchamel mixture can be made a day before shaping. Croquettes can also be rolled and kept in the fridge for 24 hours. If you want to freeze, place them on a tray until solid, then bag them. Reheat by frying directly from frozen. For more tips on planning tapas spreads, see my Spanish Cheese Tapas Guide.
Why are my croquettes falling apart in the oil?
This often happens if the oil isn’t hot enough or if the mixture wasn’t chilled long enough. Make sure the béchamel is firm before shaping. Linking here for inspiration, my Manchego Cheese and Truffle Oil Potato Bites show another way to keep cheese-based tapas stable.
Can I bake croquettes instead of frying?
Yes, though the texture changes. Baking gives a lighter crunch, while frying delivers a deeper golden crust. For baked options, see my Easy Baked Tetilla Cheese and Chorizo Bites.
What cheese can replace Manchego?
A good alternative is a firm aged cheddar or pecorino. They both melt differently but give a comparable nutty punch. If you’re interested in other Spanish cheeses, I recommend trying Idiazabal, which I’ve used in my Creamy Idiazabal Cheese Dip with Roasted Garlic.
Tips for Success with Crispy Manchego Croquettes
The key is patience and precision. Don’t skip the chilling stage, as it firms the béchamel and makes shaping easier. A properly set mixture ensures a creamy centre without leaking into the oil. Using one hand for dry coatings and one for wet helps keep things tidy and avoids clumping.
Pay attention to the frying oil. Croquettes should sizzle immediately on contact, not sit limply. Fry in small batches so the temperature doesn’t drop, and always drain them well. These little touches guarantee croquettes with a crisp exterior and a molten centre.
Recipe Variation Suggestions
Add finely chopped Serrano ham to the béchamel for a richer, meatier croquette. The saltiness of ham pairs beautifully with Manchego. For a vegetarian twist, fold in sautéed mushrooms or caramelised onions, which give earthiness and sweetness. For seasonal variety, mix in roasted pumpkin during autumn or spring peas for freshness. The base recipe is flexible, so you can adapt depending on what’s in season and which tapas dishes you’re pairing with on your table.
Storage and Reheating for Spanish Cheese Tapas Croquettes
Croquettes keep well in the fridge for two days. Reheat in a hot oven for 10 minutes to restore crispness. Microwaving softens the coating, so it’s best avoided. If freezing, fry straight from frozen. They take a minute or two longer, but the texture holds beautifully. This makes them an excellent make-ahead option for parties or festive tapas spreads.
Crispy Manchego Cheese Croquettes with Smoked Paprika
Ingredients
- 60 g Butter unsalted
- 70 g Flour plain
- 600 ml Milk full fat, warmed
- 150 g Manchego cheese finely grated
- 1 tsp Smoked paprika
- ½ tsp Ground nutmeg
- 2 Eggs beaten
- 100 g Flour plain, for coating
- 150 g Breadcrumbs
- Sea salt to taste
For frying
- Sunflower oil
Instructions
- Begin by making the béchamel. Melt the butter in a pan over medium heat, stir in the flour, and cook until it smells nutty and lightly golden. Slowly whisk in the warm milk until you have a thick, smooth sauce.
- Stir through the Manchego, smoked paprika, nutmeg, and a pinch of salt. Continue stirring until the cheese melts and the mixture comes away from the sides of the pan.
- Transfer the mixture to a shallow dish, cover with cling film directly on the surface, and chill in the fridge for at least 3 hours or ideally overnight.
- Once set, scoop out small portions, shape into croquettes, and roll in flour, then egg, then breadcrumbs. Heat sunflower oil in a deep pan and fry the croquettes in small batches until crisp and golden. Drain on kitchen paper and season lightly with salt before serving hot.