Manchego Croquettes with Quince Sauce For the best flavor, use true Manchego made from ewes’ milk, and preferably cured, for these savory croquettes. Cured Manchego is drier than semi-cured and easier to grate. Croquettes can be fried up to 4 hours in advance and kept at room temperature. 

Ingredients

1 pound 4 ounces (575 g) russet potatoes, scrubbed

¾ teaspoon salt, or as needed

2 teaspoons extra virgin olive oil

12⁄3 cups grated Manchego (loosely packed)

2 teaspoons minced green onions

3 tablespoons finely chopped flat-leaf parsley

Pinch thyme

Pinch hot pimentón or cayenne

3 large eggs, divided use

¾ teaspoon red wine vinegar

2⁄3 cup dry breadcrumbs

1 quart (1 liter) olive oil, for frying

2⁄3 cup Quince Sauce

Method

1. Place the unpeeled potatoes in a medium saucepan and cover with 8 cups of water. Add ¼ teaspoon of salt and bring to a gentle boil over medium-high heat. Cover partially and cook until tender, about 30 minutes. Remove the pot from the heat. Drain the potatoes, return to the pot, cover tightly, and let sit for 5 minutes.

2. Hold the potatoes with a dishtowel so you don’t burn your hands, and cut in half, using a spoon to scrape out the flesh into a small bowl. Discard the skins. Add the olive oil and mash the potatoes with a fork or potato masher until smooth, 1 to 2 minutes.

3. Stir the cheese into the potatoes. Add the green onions, parsley, ½ teaspoon of salt, thyme, and hot pimentón or cayenne.

4. Separate two of the eggs. Place the whites in a medium clean, dry bowl. Stir the yolks into the potato mixture.

5. Beat the egg whites to stiff peaks at medium-high speed, about 2 minutes. Beat in the vinegar until just combined. Fold half of the beaten whites into the potato mixture until thoroughly combined, then fold in the remaining whites.

6. Beat the remaining egg in a shallow bowl. Spread the breadcrumbs on a 10- by 13-inch (25 by 33 cm) baking sheet or baking dish.

7. Scoop tablespoonfuls of the potato mixture onto a second baking sheet, then use your hands to shape the portions into balls or ovals. Drop the croquettes one at a time into the beaten egg and roll them to coat all sides. Lift them out with the spoon and a fork, allowing the excess egg to drain off. Transfer the drained croquettes to the breadcrumbs. When you’ve dipped 6 of these, roll in the breadcrumbs to coat all sides, then place on a parchment-covered 11- by 16-inch (28 by 40 cm) baking sheet. Repeat this process with the remaining potato mixture until all the croquettes are dipped and breaded.

8. Heat the oil in an 8-inch (20 cm) wide deep skillet to 360°F (180°C). Fry the croquettes in batches of six, turning them once, until golden brown, about 1½ to 2 minutes. 

9. Remove from the oil with a slotted spoon and transfer to a 10- by 13-inch (25 by 33 cm) baking sheet lined with paper towels. Hold the finished croquettes in a warm oven until ready to serve (up to 15 minutes). Serve with the quince sauce. Adapted from a recipe by Janet Mendel