About this Dish
Cuba's beloved fried snack — creamy béchamel mixed with ham or chicken, formed into cylinders, breaded and deep fried. Sold at every Cuban bakery and cafeteria, eaten as a snack, starter or alongside a sandwich. Cuban croquetas are softer and creamier inside than Spanish versions — almost liquid at the centre when freshly fried.
IngredientsServes 4
🧈Unsalted butter, 6 tablespoons
🧅White onion, ½ small, very finely minced
🌾All-purpose flour, ½ cup
🥛Whole milk, 2 cups, warm
🥩Cooked ham, 250g very finely minced (or shredded cooked chicken)
🧄Garlic powder, ½ teaspoon
🧂Salt and white pepper to taste
🥚2 large eggs, beaten
🍞Fine dry breadcrumbs, about 1½ cups
🫙Neutral oil, enough for deep frying (vegetable or canola)
Method
1
Melt the butter in a medium saucepan over medium-low heat and gently cook the minced onion for about 3 minutes until soft and translucent but not browned. Add the flour all at once and stir constantly for 2 minutes to cook out the raw flour taste — the mixture should look like a pale paste.2
Pour in the warm milk gradually, a little at a time, whisking constantly to avoid lumps. Keep stirring over medium-low heat for about 8–10 minutes until the béchamel is very thick — it should pull away from the sides of the pan and hold its shape on a spoon.3
Stir in the finely minced ham, garlic powder, salt, and white pepper. Taste and adjust seasoning generously, as the mixture will taste slightly milder once chilled and fried. Spread the mixture into a lightly greased baking dish or container, press cling film directly onto the surface, and refrigerate for at least 3 hours or overnight until completely firm.4
Once chilled and firm, scoop portions of the mixture using a spoon and roll them between your palms into small cylinders about 7–8cm long. Work quickly as the mixture softens fast — if it gets too soft, return to the fridge for 15 minutes.5
Set up a breading station with beaten egg in one bowl and breadcrumbs in another. Roll each croqueta in egg, then breadcrumbs, then dip in egg again and roll in breadcrumbs a second time — this double coating is the secret to keeping them sealed when frying. Place the breaded croquetas on a tray and refrigerate for 20 minutes to firm up.6
Heat oil in a deep pot or heavy pan to 175°C (350°F) — there should be enough oil to fully submerge the croquetas. Fry in small batches of 3–4 for about 2–3 minutes, turning once, until deep golden brown all over. Do not overcrowd the pot or the temperature will drop and they may burst.7
Drain on paper towels and serve immediately — the inside should be almost molten and creamy. They are best eaten within minutes of frying, just as they come out of the kitchen at any Cuban bakery.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Croquetas Near Me
AI-powered — Google, TripAdvisor and food blogs
🔥 Viral Recipes
How the world's most famous chefs — and creators — make this dish
Anitas Delights
21.9K views
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world