Cuban Croquetas (Cuban Croquettes)

Cuban Croquetas (Cuban Croquettes) are delicious little bites that are crispy on the outside while deliciously creamy and velvety on the inside. Perfect as an appetizer, snack or even for breakfast with toast and a cup of coffee!

Making croquetas (croquettes) at home is much easier than you think!

With just a few pantry ingredients and some steps, these log-size bites will be everything you look for in comfort food.

Croquettes are excellent to serve as an appetizer, snack, breakfast or even for dinner with a side dish.

What Are Cuban Croquetas or Croquetas Cubanas?

Croquetas are a breaded fritter filled with a mixture of a particular ingredient like ham, beef, pork, chicken, fish, cheese) and béchamel.

Although croquetas (croquettes) are made in different shapes, Cuban croquettes are usually log or cigar shaped.

They remind me of Sorullos or Sorullitos (Puerto Rican Corn Sticks).

What is Béchamel?

Although béchamel may sound like a fancy cooking term, it really is a sauce made of simple ingredients.

A few pantry ingredients are combined and heated through producing a delicious, creamy sauce.

Butter, flour and milk come together to form a thick roux.

Although béchamel is used in different dishes, here in this recipe it helps bind the protein to help form the croquette.

Where Did Croquetas (Croquettes) Originate From?

As history goes, croquettes originated in France and came about as a way to not waste any leftover meats or vegetables.

However, instead of using a béchamel sauce as a binding base, potato is used.

As many recipes throughout history go, it later was adapted by the Spaniards where the béchamel base was introduced.

Today, throughout Latin America you will find both the béchamel and potato base being used.

So depending on what country you are talking about, you will find either both or one preferred over the other.

Popular Varieties

Croquetas, Croquettes in English, come in all shapes and have many varieties!

• Pollo (chicken)
• Jamón (ham)
• Bacalao (codfish)
• Cerdo (pork)
• Pavo (turkey croquettes)
• Setas or boletus (mushrooms)
• Espinacas (spinach)
• Res (beef)
• Queso (cheese)
• Cocido (Spanish stew)
• Pulpo (octopus)
• Pescado (fish)

For this croquette recipe, we are going to use some leftover pork from a roasted pork shoulder I made.

Ingredients You Will Need

For this recipe I recommend using either pork, ham or chicken. Other flavors, require slightly different recipe steps and ingredients.

• pork, ham or chicken
• onion
• garlic cloves
• ground nutmeg
• oregano
• salt and pepper
• oil (for frying)

Béchamel Sauce

• flour
• butter
• milk

Breading

• eggs
• bread crumbs
• cornstarch or flour

How to Make Cuban Croquettes

1. Gather your basic ingredients together. Butter, garlic, onions and the pork.
2. Chop the onion, garlic and pork into small pieces.

1. In a large saucepan, melt the butter over medium heat and add the onions.
2. Cook the onions until soft and translucent.
3. Add the garlic and quickly cook for about 30 seconds (Do not let the garlic burn or it will make the croquetas bitter).

1. Then add in all the spices and stir.
2. Add in ½ cup flour and cook for 2 minutes.

1. Continue cooking the flour, adding more a little at a time. The flour will get a little clumpy. That’s normal.

1. Slowly begin to add the milk all while whisking the mixture.
2. Do not stop whisking. A thick sauce will begin to form.
3. Add in the chopped pork.

1. Stir the mixture together, making sure everything is incorporated.
2. Transfer the mixture to a sheet pan and spread to flatten mixture.

1. Cover the croquette mixture with plastic wrap.
2. Refrigerate for at least 2 hours or preferably overnight.

Do not skip this part, it is important the mixture hardens some and solidifies.

1. In separate bowls, add the whisked eggs, flour or cornstarch and bread crumbs.

1. Remove the mixture from the refrigerator. Roll one heaping tablespoon of croquette mixture into a ball and then into a cigar log-like shape.
2. Roll in the flour, then the egg and finally the bread crumbs. Set aside and repeat the process with the rest of the mixture.
3. Put the croquettes either in the refrigerator or freezer for 30 minutes.
4. After 30 minutes, they are ready to fry.

Note: If while forming the croquettes the mixture begins to soften, refrigerate again until firm.

Frying the Croquettes:

1. Fill a cast-iron skillet or pan with oil to a depth of ½-inch.
2. Heat oil over medium high heat for a few minutes or until you see ripples forming on the surface.
3. Drop in one croquette to test the oil temperature. If it does not begin to sizzle immediately, then remove the croquette right away. Wait until the oil gets hot enough before trying again.
4. Add a few croquettes to fit in a single layer without crowding. Reduce the heat to medium.
5. Allow croquettes to cook and fry on one side until golden brown. Carefully flip over with a fork to brown on the other side.
6. Once nice and golden, transfer to a paper towel−lined plate to drain.
7. Repeat with the remaining croquettes. Cool for a few minutes before serving. (They’re very hot and creamy and can burn your tongue, so be careful)
8. Serve them hot, warm, or at room temperature.

Tips For Making The Best Cuban Croquetas

• Do not skip on putting the croquette mixture in the refrigerator to harden. If you skip this step it will be very hard (impossible) to form the logs.
• This recipe calls for cooked pork. I used leftover roast pork shoulder. If you do not have any pork, use chicken or ham steak.
• For the bread crumbs, I prefer to make my own versus store-bought as it changes the taste and also tastes stale to me. I will include a simple recipe to follow below.

Storing Your Leftover Croquetas

Store cooked croquettes in an air tight container for up to 3 days.

Reheating

Oven-Preheat the oven at 375 degrees for 10 minutes and place croquettes on a baking sheet. Heat for 10 minutes.

Microwave-Although I do not personally prefer to reheat the croquetas in the microwave (you lose the outer crispy coating), it’s certainly an option especially if you’re in a rush.

Skillet-Lightly spray the skillet with cooking spray or a thin layer of oil. Over medium low heat, heat the croquettes until heated through, flipping them over in between cooking.

Can Cuban Croquetas Be Frozen?

Yes! Place cooked or uncooked breaded croquettes on a baking sheet in a single layer and place them in the freezer. Once frozen, transfer them to a freezer bag for up to 2 months.

Thaw croquettes a little bit in the refrigerator before cooking or heating.

Can Croquettes Be Made Ahead of Time?

Croquetas (Croquettes) make a great meal prep option and can be made a day ahead or months ahead.

After making them you can either cook them and place them covered in the refrigerator or freezer. When you’re ready to serve them, simply reheat as per instructions above.

You can also leave them uncooked, covered in the refrigerator and fry them fresh when ready to serve if planning on serving them within a day. Otherwise, freeze.

What to Serve with Cuban Croquetas (Cuban Croquettes)?

Cuban Croquetas can be served completely on their own but definitely benefit from a dipping sauce like a garlic aioli or some mayoketchup.

Saltine crackers, hot sauce and lime or lemon wedges are also great with croquettes (a popular way served in Miami).

They provide contrast to the creaminess of the croquette while the lemon/lime balances the richness.

Another delicious option is serving these croquettes for dinner with a side of rice and beans. Like Arroz Blanco (Puerto Rican White Rice) and Habichuelas Guisadas (Stewed Beans).

Yuca Frita (Fried Yuca) or Garlic Tostones (Fried Green Plantains) are also delicious ideas.

A simple salad, veggies and a side of fries, are excellent too!

📖 Recipe