Croquettes Recipe Cuban Style Made Easy and Delicious

If you’ve ever wandered the colorful streets of Cuba or savored its vibrant cuisine, you know that Cuban croquettes, or “croquetas,” are a beloved staple. These crispy, golden bites are packed with creamy, flavorful fillings that make the perfect snack, appetizer, or even a light meal.

Whether served at family gatherings or street festivals, croquettes hold a special place in Cuban food culture.

This Cuban croquettes recipe brings that authentic taste right to your kitchen. Made with a luscious béchamel base combined with shredded ham or chicken, then coated in breadcrumbs and fried to perfection, these croquettes boast a crispy exterior and a melt-in-your-mouth center.

They’re the kind of comfort food that invites you to savor every bite and share with friends and family. Ready to learn how to make this classic Cuban favorite?

Let’s dive in!

Why You’ll Love This Recipe

Cuban croquettes are a delicious blend of creamy, savory filling and crunchy coating that is simply irresistible. This recipe is:

• Authentically Cuban: captures the traditional flavors and textures passed down through generations.
• Versatile: you can use ham, chicken, or even tuna as the main protein.
• Perfectly Crispy: the breadcrumb coating fries up to a golden brown that contrasts beautifully with the soft interior.
• Great for Entertaining: these croquettes can be made ahead and fried just before serving.
• Family-Friendly: kids and adults alike adore these tasty bites.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup finely chopped cooked ham (or shredded cooked chicken/tuna)
• 2 large eggs
• 2 cups breadcrumbs, preferably panko for extra crunch
• Vegetable oil, for frying (about 3 cups)
• Optional: finely chopped parsley or green onions for added flavor

Equipment

• Medium saucepan
• Whisk
• Mixing bowl
• Baking sheet
• Plastic wrap
• Deep fryer or heavy-bottomed pot
• Slotted spoon or spider strainer
• Paper towels
• Fork or tongs for flipping

Instructions

1. Prepare the béchamel base: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook the mixture for about 2 minutes, stirring constantly until it turns a light golden color. This step cooks out the raw flour taste.
2. Add warm milk gradually: Slowly pour in the warmed milk while whisking continuously to prevent lumps. Keep whisking until the mixture thickens and becomes smooth, about 5-7 minutes. It should be thick enough to hold its shape but still creamy.
3. Season the sauce: Remove from heat and stir in the salt, pepper, and nutmeg. Mix in the chopped ham (or your chosen protein) and optional herbs if using. Taste and adjust seasoning as needed.
4. Chill the mixture: Transfer the béchamel filling to a mixing bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mixture is firm enough to shape.
5. Shape the croquettes: With wet hands, scoop about 2 tablespoons of the chilled mixture and form into small cylinders or oval shapes, roughly 2-3 inches long. Place them on a baking sheet lined with parchment paper.
6. Prepare for breading: Beat the eggs in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip each croquette first into the egg, then roll it thoroughly in the breadcrumbs. For an extra crispy crust, you can double dip by repeating the egg and breadcrumb step.
7. Chill again: Once breaded, place the croquettes back on the baking sheet and refrigerate for another 30 minutes to help the coating set.
8. Heat the oil: In a deep fryer or heavy pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain accurate temperature for perfect frying.
9. Fry the croquettes: Carefully drop a few croquettes into the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy.
10. Drain and serve: Remove the croquettes with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce or a squeeze of fresh lime.

Tips & Variations

“For the crispiest croquettes, use day-old bread to make fresh breadcrumbs or panko!”

• Protein swaps: Try shredded rotisserie chicken, canned tuna, or even crab meat for different flavor profiles.
• Make it vegetarian: Substitute the meat with finely chopped mushrooms or sautéed vegetables and increase the seasoning for extra flavor.
• Spice it up: Add a pinch of cayenne pepper or smoked paprika to the béchamel for a subtle kick.
• Baking option: For a lighter version, bake croquettes at 400°F (200°C) for about 20 minutes, flipping halfway, though frying remains traditional and yields the best texture.
• Storage: Uncooked croquettes freeze well. Freeze them on a tray first, then transfer to a sealed bag. Fry directly from frozen, adding an extra minute to frying time.

Nutrition Facts

Serving Suggestions

Cuban croquettes pair wonderfully with a variety of sides and sauces. Consider serving them with:

• Cuban mojo sauce: A tangy garlic-citrus sauce that cuts through the richness.
• Simple green salad: Lightly dressed greens add freshness and balance.
• Plantain chips or fried yuca: For a truly authentic Cuban snack platter.
• Spicy aioli or ketchup: Classic dipping options that everyone loves.

They also work great as party finger food alongside drinks or as part of a tapas-style meal.

Conclusion

These Cuban croquettes are a delightful way to bring a taste of Cuba into your home kitchen. Their creamy, savory filling combined with a crunchy golden crust makes for an irresistible treat that’s perfect for any occasion.

Whether you’re preparing them as an appetizer, snack, or light meal, croquettes never fail to impress. With this recipe, you can easily master the authentic technique and enjoy this beloved Cuban classic anytime.

Give this recipe a try, and don’t be surprised if they become a family favorite! For more flavorful Cuban dishes, check out our Ropa Vieja recipe, Cuban Black Beans and Rice, and Cuban Pork Sandwiches.

Happy cooking!

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