How to Make Cuban Croquetas (Croquettes)

This recipe for tasty croquetas uses chicken but ham is really popular too. You can also use fish, potato or cheese.

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Croquetas are found at Cuban food stands as well as birthday partes, weddings and quinceñeras. There are countless versions so feel free to adapt to your own tastes. (This is a photo of Old Havana.)


Confession: I decided to make croquetas because I had some left over chicken. But I wasn't going to make a Snapguide because I didn't have exact measurements for the ingredients.

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But then my daughter (who is away at college) begged me to make a guide so she could make them too. So this is for her and all of my Snapguide friends. This is her leaping for joy!

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First you want to make a basic white/ bechamel sauce. Use your own recipe or follow mine. In a large, deep skillet, melt butter.

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All melted!

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Add flour and whisk until smooth.

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Gradually add milk, whisking constantly to avoid lumps.

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Simmer until mixture is thickened.

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Like this!

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Meanwhile finely chop the onion. Or finely chop it with a knife on the cutting board.

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Then in another pan, sauté the finely chopped onions and garlic (optional) in butter.

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Meanwhile put your pieces of chicken in a food processor ( you can also use a meat grinder or blender) and grind it until it is finely chopped.

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Like this. You can also use cooked ham, fish, potato or cheese. Whatever you use, you want it this consistency.

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Finely chop the parsley in the food processor.

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If you don't have a food processor, you can chop the parsley with a knife. Just make sure it's really finely chopped.

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Now put the chicken, parsley, onions, garlic, nutmeg, salt and pepper into the white sauce and mix it all together. Cook for a few more minutes until mixture is thick.


Remove mixture from heat. Let cool. Then cover and put in the refrigerator for 2 to 3 hours or overnight. The mixture will get really firm which makes it easy for you to make the shapes.

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Next, shape the chilled, firm mixture into the croquettes (about 3 inches long, 3/4 inch in diameter).

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A close-up shot. You can actually put these back in the refrigerator to firm up again. Or you can go to the next step which is to coat with egg and breadcrumbs.

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Roll each croqueta in beaten egg.

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Roll around until it's completely covered in egg.

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Next put it into the breadcrumb bowl. (Check out my guide on how to make homemade breadcrumbs too!)

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Thoroughly coat the croquettes with the breadcrumbs

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Pat the breadcrumbs so the croqueta is thoroughly covered and be sure to shake off any excess breadcrumbs.

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Here are the breaded croquetas ready to be fried.

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To firm them up first, I'm putting them back in the refrigerator for a while. Croquettes can even be refrigerated overnight until ready to fry. Or frozen for a later date.

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When you're ready to go, fry the croquetas in hot oil until golden brown. Remove when done and drain on paper towel.

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You did it! Now enjoy!

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