Pan-Fried Manchego and Spinach Croquettes with Aioli

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Golden, crispy croquettes filled with creamy Manchego cheese and sautéed spinach, served with a zesty garlic aioli. This Spanish-inspired recipe, ready in about 40 minutes, turns Manchego cheese, grated, fresh spinach leaves, chopped, unsalted butter into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Manchego cheese, grated
• 1 cup fresh spinach leaves, chopped
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 cup whole milk
• 1/4 tsp nutmeg, ground
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup vegetable oil (for frying)
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika (for garnish)

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Instructions

1. Step 1: In a medium skillet, melt 3 tbsp unsalted butter over medium heat. Add 1 cup chopped fresh spinach leaves and sauté for 2-3 minutes until wilted. Stir in 1/3 cup all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
2. Step 2: Slowly whisk in 1 cup whole milk, continuing to stir until the sauce thickens and coats the back of a spoon, about 4-5 minutes. Remove from heat and stir in 1 cup grated Manchego cheese, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly and let cool for 15 minutes.
3. Step 3: Shape the mixture into 16 small oval croquettes (about 2 inches each). Dip each croquette into 2 beaten large eggs, then coat evenly with 1 cup panko breadcrumbs.
4. Step 4: Heat 1 cup vegetable oil in a heavy skillet over medium heat until shimmering (about 350°F). Fry the croquettes in batches for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.
5. Step 5: For the aioli, mix 1/2 cup mayonnaise with 1 minced garlic clove and 1 tbsp lemon juice until smooth. Serve the croquettes warm with a side of aioli, sprinkled with 1/4 tsp smoked paprika for garnish.