Croquetas Recipe Cuban Style: Easy & Delicious Guide

Cuban croquetas are a beloved snack and appetizer that bring the vibrant flavors of Cuba right to your kitchen. These golden, crispy bites are packed with a creamy, savory filling typically made from ham or chicken, making them irresistible finger foods perfect for any occasion.

Whether you’re hosting a party or looking for a comforting treat, Cuban croquetas offer a delightful combination of textures and flavors that will satisfy your cravings. Their rich history and cultural significance add an extra layer of charm to each bite, making them more than just a snack—they’re a taste of Cuban tradition.

Making croquetas at home might seem intimidating, but with the right recipe and a bit of patience, you can create these delicious morsels that rival your favorite Cuban café. This detailed recipe will guide you through every step, from preparing the béchamel base to frying the croquetas to a perfect golden brown.

Get ready to impress your family and friends with this authentic Cuban classic!

Why You’ll Love This Recipe

This Cuban croquetas recipe is cherished not only for its authentic flavor but also for its versatility and the joy it brings to your palate. The creamy béchamel filling combines with savory ham and a crispy exterior, creating a perfect balance of textures.

Plus, croquetas are incredibly shareable, making them ideal for gatherings or a comforting snack after a long day.

What makes this recipe special is the use of simple ingredients combined in a traditional way that honors the Cuban culinary heritage. You’ll love how easy it is to customize the filling to your taste, making this recipe a go-to for many occasions.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup finely chopped cooked ham (or cooked, shredded chicken)
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil for frying

Equipment

• Medium saucepan
• Wooden spoon or whisk
• Mixing bowls
• Baking sheet or tray
• Shallow dishes for egg wash and breadcrumbs
• Deep frying pan or deep fryer
• Slotted spoon or spider strainer
• Paper towels

Instructions

1. Prepare the béchamel base: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes until the mixture is bubbly and golden but not browned. This forms the roux.
2. Add warmed milk gradually: Slowly pour the warm milk into the roux while whisking constantly to avoid lumps. Continue stirring until the mixture thickens and becomes smooth, about 5-7 minutes. It should resemble a thick paste.
3. Season the sauce: Stir in salt, black pepper, and nutmeg if using. Remove from heat and let the béchamel cool for 5 minutes.
4. Add the ham: Mix the finely chopped ham into the béchamel, incorporating it evenly. The mixture should be thick and spreadable. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm.
5. Shape the croquetas: Once the mixture is chilled and firm, scoop out spoonfuls and shape them into small cylinders or ovals about 2 inches long. Place them on a baking sheet lined with parchment paper.
6. Prepare the breading station: In one shallow dish, beat the eggs. In another, place the breadcrumbs.
7. Coat the croquetas: Dip each croqueta first into the beaten eggs, allowing excess to drip off, then roll in breadcrumbs until fully coated. For an extra crispy exterior, double coat by repeating this step.
8. Chill again: Place the breaded croquetas back on the baking sheet and refrigerate for at least 30 minutes. This helps the coating adhere better during frying.
9. Heat the oil: Fill a deep frying pan or deep fryer with vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer for accuracy.
10. Fry the croquetas: Working in batches, gently lower the croquetas into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pan.
11. Drain and serve: Use a slotted spoon to remove croquetas from the oil and drain on paper towels to remove excess oil. Serve warm for the best flavor and texture.

Tips & Variations

“For a smoother béchamel, warm your milk before adding and whisk continuously to prevent lumps.”

Use different fillings: Try shredded chicken, ground beef, or even seafood like crab for exciting twists on the classic croquetas.

Make it vegetarian: Substitute the meat with sautéed mushrooms, cheese, or a mix of vegetables for a delicious vegetarian option.

Freeze for later: Croquetas freeze well before frying. Shape, bread, freeze on a tray, then transfer to a freezer bag.

Fry from frozen, adding an extra minute or two to cooking time.

Double breading: For extra crunch, dip croquetas a second time into egg and breadcrumbs before frying.

Nutrition Facts

Serving Suggestions

Cuban croquetas are best enjoyed fresh and hot, paired with classic Cuban sides or dips. Serve them with a tangy garlic aioli or a spicy mojo sauce to complement the rich, creamy filling.

For a full Cuban-style meal, pair croquetas with Cuban Black Beans and Rice and a fresh green salad. They also make a fantastic appetizer when served alongside other Cuban favorites like Tostones or Ropa Vieja.

Conclusion

Making Cuban croquetas at home is a rewarding experience that delivers authentic, flavorful results. This recipe guides you through creating the perfect béchamel base, incorporating savory ham, and frying to a golden crisp that will impress your guests and satisfy your cravings.

Whether you stick to the traditional ham filling or experiment with variations, these croquetas are sure to become a staple in your kitchen.

With a few key ingredients and some patience, you can enjoy a beloved Cuban classic any time. So why wait?

Gather your ingredients, roll up your sleeves, and embark on a delicious culinary journey with these irresistible croquetas.

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