Scale

For the Croquettes:

2 cups fresh spinach, chopped

1 tablespoon olive oil

2 cloves garlic, minced

1 cup mashed potatoes (or ricotta cheese for a creamier texture)

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

½ teaspoon red pepper flakes (optional)

1 large egg, beaten

½ cup breadcrumbs

For Coating and Frying:

½ cup all-purpose flour

1 large egg, beaten

1 cup breadcrumbs (panko or regular)

Oil for frying (vegetable or olive oil)

Prepare the Filling

Heat olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds.

Add spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool.

In a bowl, mix mashed potatoes (or ricotta), spinach, mozzarella, Parmesan, salt, pepper, nutmeg, and red pepper flakes.

Stir in the beaten egg and breadcrumbs until well combined.

Shape the Croquettes

Take a small portion of the mixture and roll it into oval or round croquettes.

Place them on a tray and refrigerate for 15–20 minutes to firm up.

Coat and Fry

Dredge each croquette in flour, dip into the beaten egg, and coat with breadcrumbs.

Heat oil in a frying pan over medium heat and fry croquettes until golden brown and crispy (about 2–3 minutes per side).

Drain on paper towels.

Serve

Enjoy warm with marinara sauce, garlic aioli, or yogurt dip.