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.

8.4k Views 496 Likes 27 Comments
1
Image for Step 1

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.)

2

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.

Recommended For You
3
Image for Step 3

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!

4
Image for Step 4

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

5
Image for Step 5

All melted!

6
Image for Step 6

Add flour and whisk until smooth.

7
Image for Step 7

Gradually add milk, whisking constantly to avoid lumps.

8
Image for Step 8

Simmer until mixture is thickened.

9
Image for Step 9

Like this!

10
Image for Step 10

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

11
Image for Step 11

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

12
Image for Step 12

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.

13
Image for Step 13

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

14
Image for Step 14

Finely chop the parsley in the food processor.

15
Image for Step 15

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

16
Image for Step 16

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.

17

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.

18
Image for Step 18

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

19
Image for Step 19

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.

20
Image for Step 20

Roll each croqueta in beaten egg.

21
Image for Step 21

Roll around until it's completely covered in egg.

22
Image for Step 22

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

23
Image for Step 23

Thoroughly coat the croquettes with the breadcrumbs

24
Video Placeholder Image for Step 24

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

25
Image for Step 25

Here are the breaded croquetas ready to be fried.

26
Image for Step 26

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.

27
Image for Step 27

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

28
Image for Step 28

You did it! Now enjoy!

keyboard shortcuts:     previous step     next step
Comments
27 COMMENTS
View More Comments