Crispy Manchego Cheese Croquettes with Smoked Paprika

These crispy Manchego croquettes with smoked paprika are a tapas favourite. A golden crust hides a creamy cheese filling with just the right hint of smoky spice. They’re easy to make ahead and perfect for serving with aioli or alongside other Spanish cheese dishes.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegetarian

Keyword cheese recipe, crispy bites, manchego croquettes, smoked paprika, Spanish tapas

Prep Time 20

Cook Time 10

Chilling time 3

Servings Servings

Calories 210

Author Spooning & Forking

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.

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.

Nutrition