Check Out These Croqueta Recipes If You Need Some Good Cuban Comfort Food

In my Puerto Rican-Cuban family, there’s nothing holier or more hallowed than the croquetica. Traditionally, they’re made with jamón (ham) but using the tips and tricks of the next seven slides, you can stuff a croqueta with almost anything! They’re fast, they’re cheap, and they’re delicious AF. Seriously, these little-fried nuggets of deliciousness should be on your table the next time you host a party.

First, let’s just look at the croqueta in all of its glory.

@rostisseriacan_pics / Instagram

It’s beautifully golden from being fried and who doesn’t love fried food? The croqueta is really one of the most beautiful foods on the planet. Now let’s explore how to make it.

1. First, melt some butter and oil in a pan…

“Melt Butter.” Digital Image. 09 April 2018

Add 4 tbsp of butter (or sub vegan butter) and 1/4 cup of olive oil to a medium-sized pan over medium-high heat.

Recipe adapted by Spanish Sabores.

2. Sauté onions until browned…

“Brown Onions.” Digital Image. 09 April 2018

While the butter and oil are warming, finely dice a medium-sized onion. Toss it in and let it sauté for a few minutes until they start to brown.

Recipe adapted by Spanish Sabores.

3. Add a pinch of salt and nutmeg, a cup of ham and sauté for another 30 seconds.

“Chop ham.” Digital Image. 09 April 2018

At this point, you could also add potatoes, mushrooms, spinach & feta, or whatever else you decide to cook up!

Recipe adapted by Spanish Sabores.

4. Then, toss in a little less than 1 cup of flour.

“Add flour.” Digital Image. 09 April 2018

We’re Latino. We don’t use exact measurements. Stir this continually so to be sure the flour doesn’t burn. It should turn a light brown color.

Recipe adapted by Spanish Sabores.

5. Slowly add 4 cups of milk, poco a poco.

“Add milk.” Digital Image. 09 April 2018

It’ll look weird at first, but keep stirring, keep stirring! Feel free to also sub with a non-dairy milk, like soy or cashew.

Recipe adapted by Spanish Sabores.

6. Turn off the heat and let the dough cool when it begins to look like this:

“Stir dough.” Digital Image. 09 April 2018

It should take about 20 minutes for all of it to incorporate. Here comes the easy part. Pour the batter into a buttered bowl, saran-wrap it tight and refrigerate for at least 4 hours. Meet my Friday nights and my Saturday mornings because I just refrigerate over night and eat croquetas for breakfast. ?

Recipe adapted by Spanish Sabores.

7. Shape your croquetas into little logs…

“Croquettes.” Digital Image. 09 April 2018

Then, prepare two plates: one of flour and one with two raw eggs. Heat a pan of olive oil and roll each croqueta in flour, then egg, then breadcrumbs and finally fry them in the olive oil.

Recipe adapted by Spanish Sabores.

Vegan Cuban Ham Croquetas (V)

“croquettes_3797@0,13x.” Digital Image. Revolution In Bloom. 09 April 2018.

I decided to first start with a vegan recipe so our non-carnivore friends don’t think this is article is all about jamón serrano and cheese. For this particular recipe, you only need to get yourself some vegan ham and margarine. Get the recipe here. 

Croquetas de Garbanzo y Ajo (V)

“Croquetas de Garbanzo y Ajo (Garlic and Chickpea Croquettes)” Digital Image. The Flaming Vegan. 09 April 2018.

OK, the next six recipes are vegan and YUMMY AF.

  1. Melt some vegan butter in a pan over low heat, add 4 cloves of crushed garlic, and 1/3 cup of flour.
  2. Slowly add 1 1/4 cup of non-dairy milk until thick paste forms. Take off the heat and add in half a can of lightly mashed garbanzo beans, a small, cooked and mashed potato, and 1/2 teaspoon of sea salt until very, very thick.
  3. Let the dough cool, turn them into logs, and roll them in breadcrumbs.
  4. Fry away, already!

Adapted from The Flaming Vegan.

Spanish Spinach Croquettes (V)

“These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!” Digital Image. Cilantro and Citronella. 09 April 2018.
  1. Boil one bag of frozen spinach, drain under cold water, and try to drain as much water from them as possible. Set aside.
  2. Gently heat 1½ cups of non-dairy milk with ½ cup stock of vegetable stock in a small pot.
  3. While that’s happening, heat a large pan over medium heat with olive oil and half an onion, diced. Then, soften 2 cloves of garlic in the pan and add a ½ cup of flour.
  4. Once the mixture begins to brown, begin to slowly add the stock-milk mixture.
  5. Finally, add the spinach, salt and pepper, transfer the mixture to another bowl, cover with saran wrap and store in the fridge for a couple hours or overnight.
  6. Then make logs, and roll in breadcrumbs and then in plant milk, then again in breadcrumbs.
  7. Fry away!

Adapted from Cilantro and Citronella.

Wild Mushroom Croquetas (V)

“Wild Mushroom Croquetas.” Digital Image. The Foodies Larder. 09 April 2018.

This recipe is a little different:

  1. For the bechamel: Melt 1/2 cup butter in a saucepan on high heat. Reduce to medium and start adding 1/2 cup plain flour, poco a poco. Once it’s thick, add a tsp of salt, and a tsp of ground nutmeg.
  2. Mushroom Mixture: Dice up 2 cups mushrooms & 2 cloves of garlic and add to hot oil in a pan. Sauté until the water is evaporated and the mixture is thick.
  3. Combine the two together in a bowl. Make little logs, and dust with flour, roll in egg and then in breadcrumbs.
  4. Fry, fry away!

Adapted by The Foodies Larder.

Potato Croquettes (V)

“Potato Croquettes.” Digital Image. PETA Latino. 09 April 2018.

Here’s the sitch:

  1. Peel and chop 2 large potatoes, boil, drain, then mash in a large bowl.
  2. Stir in 1-2 Tbsp vegan butter, 4 tbsp soy milk, 1 tsp. salt, 1/2 tsp. ground black pepper, 1/4 tsp. garlic powder, and 1 Tbsp. chopped parsley. Mix, mix, mix, mix.
  3. Make your croqueta logs, coat in bread crumbs (panko is vegan).
  4. Bake at 350ºF for 20 minutes, turning halfway through.
  5. Eat!

Adapted from PETA Latino.

Bean Croquettes (V)

“Bean Croquettes.” Digital Image. PETA Latino. 09 April 2018.

1. Mash the following into a bowl:

  • 1 can pinto beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped carrots, steamed
  • 1/2 Tbsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. ground cloves
  • 1/2 cup unsweetened nondairy milk
  • 1 Tbsp. soy sauce
  • Salt and pepper, to taste
  • 1/4 cup breadcrumbs

2. Roll into 2-inch “logs” and coat with breadcrumbs.

3. Fry a couple minutes or until golden brown.

4. Serve immediately.

Adapted from PETA Latino.

Ground Beef Croquetas (V)

“Vegan Croquettes.” Digital Image. 09 April 2018
  1. In a large skillet, heat ⅓ cup olive oil over medium high heat and sauté 1 large, chopped onion and 3 cloves of minced garlic until the onions start to brown, about 2 minutes.
  2. Add 1 chopped, medium tomato and cook for about a minute, and 1 package of Gardein’s beefless ground. Then add 2 Tbsp. chopped parsley and season the mixture with salt, pepper, and the nutmeg.
  3. Once the mixture is warming up, add 2 cups of vegetable broth, stir and then add 2½ cups all-purpose flour. Cook, stirring constantly until the dough starts coming off the bottom of the pan. Remove from heat and wait for the dough to cool so you can make the croquettes.
  4. Wet your hands with the cold water and shape the croquettes (you can do small balls or mini logs). Immediately pass them through the Panko and transfer to a clean plate. The cold water works as the “glue” for the Panko since we are not using eggs to keep this recipe vegan. (I sometimes use this technique even in my meat recipes, as it is very efficient and whatever I’m frying gets very crispy!)
  5. FRY AWAY!

Adapted from Olivia’s Cuisine.

Croquetas Caseras

“Croquetas caseras.” Digital Image. Great British Chefs. 09 April 2018.
  1. Add 1 L of milk to a saucepan and bring to the boil. In a separate pan, melt the 2 sticks of butter over a low heat, then stir in 1 cup of flour.
  2. Cook gently for 5 minutes without letting it brown, stirring continuously with a wooden spoon to remove any lumps.
  3. Add the hot milk a little at a time, stirring all the time until it is all added and you have a smooth béchamel.
  4. Add 1 finely chopped leek to a frying pan with a little butter and sweat down until soft.
  5. Stir the softened leeks and 1 cup crab into the béchamel, then transfer the mixture to a shallow dish. Spread in an even layer, press a piece of clingfilm over the surface, then chill overnight.
  6. Make logs, embark on the doughing process, and FRY!

Adapted from Great British Chefs.

Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli

“Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli” Digital Image. Food52. 09 April 2018.
  1. Heat 2 Tbsp extra virgin olive oil and 3 Tbsp of unsalted butter in a medium saucepan over medium heat until butter is melted. Add 1/2 cup of flour and cook 1-2 minutes while whisking frequently. Gradually add 1 1/4 cup milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth.
  2. Switch to a wooden spoon and stir in 1/3 cup finely chopped ham, 1/3 cup grated Manchego cheese, and 1/8 tsp nutmeg. Cook another 1-2 minutes while stirring- the mixture will pull away from the sides of the pan.
  3. Transfer the mixture to an 8×8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
  4. When ready to cook the croquetas, lightly beat the eggs in a shallow dish. Mix the breadcrumbs and ½ teaspoon salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the breadcrumbs. Place the completed croquetas on a wire rack or baking sheet and refrigerate for 20 minutes. The croquetas must be chilled before frying otherwise they may fall apart in the oil.
  5. Meanwhile, make the aioli by pureeing 1 cup mayonnaise, 2 cloves garlic, 2 tsp lemon juice, and 1 tsp smoked pimentón in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
  6. Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium-high heat. Working in batches, fry the croquetas in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked pimentón aioli.

Adapted from Food 52.

Croquetas de Gambas (Shrimp Croquettes)

“Croquetas de Gambas.” Digital Image. Delish DLites. 09 April 2018.
  1. Heat a medium saucepan over a medium-low flame. Melt 1 stick of butter in a pan, sprinkle in flour and let them cook for a few minutes, stirring. Slowly drizzle in 2.5 cups cold milk.
  2. Add 14oz peeled, cooked, diced shrimp, a pinch of nutmeg, salt and pepper and mix.
  3. When it’s cooled, form a log (or ball), then roll in flour, coat in a beaten egg, and finally roll in Panko crumbs.
  4. Then FRY away!

Adapted from Delish D’Lites.

Potato Croquetas with Saffron Alioli

“Potato Croquetas with Saffron Aioli / photo by George Whiteside.” Digital Image. Epicurious. 09 April 2018.
  1. Peel 1 pound large boiled potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
  2. Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with 1 Tbsp chopped parsley, fresh chives, 1/4 tsp tarragon, 2 Tbsp butter, salt, and pepper and stir just until combined.
  3. Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
  4. Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
  5. Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in breadcrumbs and return to tray. Chill, covered, 30 minutes.
  6. Preheat oven to 200°F.
  7. Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas. (Return oil to 360°F between batches.)

Adapted from Epicurious.

Cranberry Chestnut Croquettes

Unnamed. Digital Image. The Latin Kitchen. 09 April 2018.
  1. Preheat oven to 350°F. Using a sharp paring knife, make a large X on the flat side of each chestnut through the shell but not meat.
  2. Soak chestnuts in a bowl of warm water for 15 minutes, then drain well. Arrange chestnuts in one layer in a shallow baking pan, then roast for 15 minutes in the middle of oven until shells curl away at X mark.
  3. Wearing protective gloves, peel away shells from chestnuts while still hot.In large pot boiling water, blanch chestnuts for two minutes, then drain. Using kitchen towel, rub chestnuts to remove skins.Coarsely chop and reserve.
  4. To make croquetas: Combine cooled chopped chestnuts with all other ingredients in the bowl of a stand-up electric mixer. Mix using paddle attachment until well combined. Season with salt and pepper to taste. Do not whip the mixture, as you do not want to aerate it.
  5. Cover croqueta mixture and put into refrigerator to chill for at least 2 hours. Once croqueta mix is chilled, form into one-inch balls. Beat eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread breadcrumbs in another shallow bowl. Working in batches of 4 to 5 croquetas at a time, roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in breadcrumbs and set aside on a plate.
  6. FRY.

Adapted from Latin Kitchen.

Croquetas de Pollo

“Croquetas de Pollo.” Digital Image. Dominican Cooking. 09 April 2018.

This is the most common croquette in the DR, similar to Cuban jamón, with a meat swap-out.

  1. Boil 2 lb of boneless chicken in 5 cups of water along with one quartered onion, 2 cloves crushed garlic, 1/2 tsp. pepper and 1 teaspoon of salt.
  2. Simmer until chicken is cooked through and flaking, add more water if it becomes necessary.
  3. Drain the water from chicken and let cool before shredding.
  4. Heat 3 Tbsp. butter in a skillet over low heat. Stir in another medium onion, this time grated or diced and cook until it becomes translucent.
  5. Add 1/2 cup flour and stir vigorously until everything is well mixed, being careful to not to let it burn.
  6. Then add 2 cups milk and another teaspoon of salt and stir until it is well mixed.
  7. Add the chicken and the parsley and stir until the mixture thickens enough to start lifting from the bottom.
  8. Chill for a couple of hours.
  9. In a separate bowl stir the eggs and set aside.
  10. Put two tablespoons of the flour and chicken mixture on the palm of your hands and mold into cork shapes, if the dough sticks to your hands, cover your hands with flour.
  11. Dust the croquettes with flour, Bathe in the eggs, then cover with the breadcrumbs. Repeat until you use all the chicken mix.
  12. Chill for another three hours (best if overnight).
  13. Heat oil over medium heat in a small deep pot (there should be enough depth to cover the croquettes). Fry the croquettes until they turn golden brown.
  14. Rest on a paper towel to drain excess oil before serving.

Adapted from Dominican Cooking.

Tuna Croquettes

Tuna Croquetas. Digital Image. The Latin Kitchen. 09 April 2018.

If you’ve made it this far, you’re probably actually down to try tuna croquetas.

  1. Cook 1 lb potatoes in salted boiling water until tender. Once cooked, pass through a potato masher or mash them any way you can till smooth in a nonreactive bowl.
  2. Mix the potato, 1 drained can of tuna, 1 egg, 2 Tbsp ketchup, salt and pepper well.
  3. Heat the oil in a large skillet. Whisk another egg in a bowl and in another bowl add in the breadcrumbs.
  4. Dip the croquettes in the egg first then the bread crumbs and pan fry till golden brown.
  5. When cooked, place croquettes on a plate lined with paper towels to drain excess oil.
  6. Serve immediately with ketchup.

Adapted from The Latin Kitchen.

If you’re reading this, you deserve this cake.

@breadmanmiamibakery / Instagram

Meet the nutella filled croqueta cake made of 100 croquetas, only found at Cubano-owned Breadman Miami Bakery in Hialeah, Florida. Thanks, Breadman, for making it easy for us to just sit back and enjoy this one. ???

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