Gluten-Free Cuban Croquetas
By the Gluten Free Recipes team ·
These crispy, golden gluten-free Cuban croquetas offer a delightful crunch followed by a creamy, savory interior. Infused with fresh herbs and seasoned to perfection, they are an irresistible appetizer that will disappear quickly from any gathering.
At a glance: This medium party and appetizers recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 9 ingredients — including shredded cooked chicken or ham, béchamel sauce, olive oil or butter — and walks through 7 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cuban Croquetas: When preparing this party and appetizers recipe, exercise extreme caution with ingredients like shredded meats and béchamel bases, as they can be cross-contaminated with gluten during processing. Always ensure your gluten-free flour blend, breadcrumbs, and any pre-cooked meats are certified gluten-free and prepared in a gluten-free environment In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cuban Croquetas: This recipe relies on a homemade béchamel made with a certified gluten-free flour blend and uses certified gluten-free breadcrumbs or crushed crackers for the coating, ensuring it's free from gluten-containing grains.
Ingredients
- 2 cups shredded cooked chicken or ham (ensure GF)
- 1 cup béchamel sauce (made with GF flour blend and milk)
- 2 tbsp olive oil or butter
- 1 tbsp fresh parsley, finely chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup certified GF breadcrumbs or crushed GF crackers
- 2 large eggs, beaten
- 3-4 cups neutral oil for frying (like canola or vegetable)
Instructions
- 1
In a large bowl, combine the shredded chicken or ham with the prepared béchamel sauce. Stir in the chopped fresh parsley, salt, and black pepper until thoroughly mixed. The mixture should be thick and cohesive, resembling a paste.
- 2
Chill the filling mixture in the refrigerator for at least 30 minutes, or until firm enough to shape. This will make it easier to form the croquetas without them falling apart.
- 3
Once chilled, shape the filling into small, oval croquetas, about 2 inches long. You should be able to make approximately 16-20 croquetas.
- 4
Set up a breading station with three shallow dishes: one with the beaten eggs, one with the certified gluten-free breadcrumbs or crushed crackers, and a plate for the breaded croquetas.
- 5
Dip each shaped croqueta first into the beaten eggs, ensuring it's fully coated, then dredge it in the gluten-free breadcrumbs, pressing gently to adhere. Place the breaded croquetas on the plate and repeat with the remaining croquetas.
- 6
Heat the neutral oil in a deep skillet or Dutch oven over medium-high heat to about 350°F (175°C). Carefully add the croquetas to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, until they are golden brown and crispy.
- 7
Using a slotted spoon, remove the fried croquetas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This ensures they stay crispy. Serve hot and enjoy the delightful crunch and creamy filling.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
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