Small bites with big flavor! A perfect choice to put a Spanish tapas-style spin on cocktail hour, especially when served next to A Weekend in Manhattan cocktail from Shaker & Spoon's New Frontiers 2 box.

 NOTES

Depending on the size of the balls, this recipe makes 18-22 croquetas and serves 6-8 people. If you can't find manchego cheese, you can substitute it with Monterey Jack, Asiago, or even a mild cheddar. The olives and cheese have a good amount of salt so you won't need to add any to the mixture, though a little finishing salt after frying is recommended. 

INGREDIENTS

5-6 oz. wedge of manchego cheese, shredded
2 medium russet potatoes, peeled, boiled, & riced or mashed
1 cup Castelvetrano or Cerignola olives, pitted & chopped 
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh black pepper
1.5 cups panko breadcrumbs
2 eggs, whisked (for breading)
Neutral oil & kosher salt for frying
Lemon wedges and/or your favorite tomato sauce for serving

 

INSTRUCTIONS

1. Thoroughly combine riced/mashed potato, olives, cheese, and black & red peppers in a large bowl and form the mixture into 2-inch croqueta balls

2. Coat the balls evenly in whisked eggs then roll gently in breadcrumbs until covered

3. Fry the croquetas on medium-low heat in one inch of oil, turning every 60 seconds until golden brown and crispy. Salt lightly immediately after frying.

4. Serve with fresh lemon wedges or your favorite warmed tomato sauce for dipping

 

Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!