Can I make these spinach and cheese croquettes ahead of time?

Absolutely! You can prepare the mixture and form the croquettes up to 24 hours in advance. Keep them refrigerated and bread them just before frying for the freshest result.

What's the best way to ensure my croquettes don't fall apart while frying?

The key is removing excess moisture from the spinach, chilling the formed croquettes before breading, and maintaining the proper oil temperature (350°F/175°C).

Can I use frozen spinach instead of fresh?

Yes! Frozen spinach works perfectly. Just ensure it's completely thawed and squeeze out all excess moisture before incorporating it into the mixture.

Are these suitable for vegetarians?

Yes, these spinach and cheese croquettes are vegetarian-friendly. Just make sure the cheeses you use are made with vegetarian rennet if that's a concern.

What can I serve with spinach and cheese croquettes for a complete meal?

They pair beautifully with a light tomato soup, a Mediterranean salad, or as part of a tapas-style spread with other small plates like marinated olives and roasted peppers.

Can these be made gluten-free?

Definitely! Simply substitute the all-purpose flour with rice flour or a gluten-free blend, and use gluten-free breadcrumbs for coating.

How do I know when the oil is at the right temperature if I don't have a thermometer?

Drop a small piece of bread into the oil—if it sizzles immediately and turns golden in about 60 seconds, your oil is ready (approximately 350°F/175°C).

Spinach and Cheese Croquettes Your Family Will Absolutely Love

Name: Spinach and Cheese Croquettes Your Family Will Absolutely Love
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 cups fresh spinach, blanched and finely chopped (or 1 cup frozen spinach, thawed and drained); 1 cup mozzarella cheese, shredded; 1/2 cup parmesan cheese, freshly grated; 1/4 cup feta cheese, crumbled; 2 large eggs (1 for mixture, 1 for coating); 1/2 cup all-purpose flour; 2 tablespoons butter; 1 small onion, finely diced; 2 cloves garlic, minced; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1 cup breadcrumbs (preferably panko); 1 large egg, beaten; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Vegetable oil (enough for deep frying, approximately 2-3 cups)

Description

Crispy on the outside, creamy and cheesy on the inside – these spinach and cheese croquettes make the perfect appetizer or side dish!

Ingredients

Scale

For the Croquette Mixture:

2 cups fresh spinach, blanched and finely chopped (or 1 cup frozen spinach, thawed and drained)
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated
1/4 cup feta cheese, crumbled
2 large eggs (1 for mixture, 1 for coating)
1/2 cup all-purpose flour
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste

For Breading:

1 cup breadcrumbs (preferably panko)
1 large egg, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

For Frying:

Vegetable oil (enough for deep frying, approximately 2-3 cups)

Instructions

Prepare the spinach: Blanch fresh spinach in boiling salted water for 30 seconds, then immediately transfer to an ice bath. Squeeze out all excess moisture and finely chop. If using frozen spinach, thaw completely and squeeze out all moisture using a clean kitchen towel.
Create flavor base: Melt butter in a skillet over medium heat. Add diced onion and sauté until translucent (3-4 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
Make croquette mixture: In a large bowl, combine the spinach, sautéed onion-garlic mixture, mozzarella, parmesan, and feta cheeses. Add nutmeg, salt, and pepper. Mix thoroughly, then add one beaten egg and 2 tablespoons of flour. Combine until the mixture holds together when shaped.
Form croquettes: Shape the mixture into 16 cylinders or ovals, approximately 2-3 inches long and 1 inch in diameter. Place on a parchment-lined baking sheet.
Chill: Refrigerate the formed croquettes for at least 30 minutes to help them maintain their shape during cooking.
Set up breading station: Place flour (seasoned with salt and pepper) in one shallow dish, beaten egg in another, and breadcrumbs in a third.
Bread the croquettes: Roll each chilled croquette in flour, then dip in beaten egg, and finally coat in breadcrumbs, ensuring complete coverage.
Heat oil: Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry: Carefully add croquettes in small batches (4-5 at a time), frying until golden brown on all sides, about 2-3 minutes total. Don’t overcrowd the pan.
Drain: Remove croquettes with a slotted spoon and drain on paper towels.
Serve: Enjoy immediately while hot and crispy.

Prep Time: 30 minutes
Additional Time: 30 minutes (chilling)
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Mediterranean

Nutrition

Serving Size: 4 croquettes
Calories: 320 calories
Sugar: 3g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 12g
Cholesterol: 115mg

Keywords: spinach croquettes, cheese croquettes, fried appetizers, vegetarian appetizer, spinach and cheese bites