Cuban Croquettes: A Family Tradition You’ll Love

There’s something incredibly comforting about standing in a warm kitchen, the scent of sizzling oil filling the air, and a tray of golden croquettes resting on the counter. For many Cuban families—especially those with deep Miami roots—croquettes Cuban are more than just a snack; they’re a legacy. These crispy, ham-packed wonders have a place at every table, from casual Sunday brunches to high-energy birthday parties.

Now, as a woman who’s been around the block (and probably the crockpot), I’ve got to say: once you try homemade Cuban croquettes, those frozen versions will never quite satisfy you again.

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What Makes Cuban Croquettes Special?

Unlike their Spanish cousins—who tend to be soft, creamy, and subtly seasoned—Cuban croquettes are a touch drier, firmer, and far more flavor-packed. You’ll find hints of parsley, paprika, nutmeg, and a seasoning blend called sazón that gives them their distinct flavor.

And let’s not forget the starring role of finely minced cooked ham. That salty, smoky goodness is the heart of the recipe, binding everything together in a rich, savory filling that crisps up beautifully once fried.

A Taste of My Kitchen: Why I Fell in Love with Croquettes

The first time I had a Cuban croquette, I was visiting my best friend’s family in South Florida. Her grandmother handed me a tiny, crunchy log of golden perfection and whispered, “Don’t forget the lime juice.” One bite in—oh my. Crispy edges gave way to a silky ham filling, with just the right punch of salt and spice. From then on, I was hooked.

Years later, I recreated the recipe in my own kitchen, flour-dusting my countertops and accidentally flinging minced ham across the backsplash (note: don’t overfill your mini chopper). But it was worth every giggle, burn, and bread crumb.

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How to Make Authentic Cuban Ham Croquettes

Here’s a breakdown of the process:

1. Finely Mince Your Ingredients

Everything should be chopped almost to a paste—onion, parsley, and especially the ham. Using a mini food chopper works wonders here.

2. Sauté Your Base

Cook the onions in a small amount of oil, then stir in the minced ham. Sauté for a couple of minutes until everything smells like comfort in a pan.

3. Season and Build the Dough

Add flour to the mixture to create a roux-like consistency, followed by warm milk flavored with nutmeg. Keep stirring until it thickens into a scoopable dough. Don’t forget the paprika, parsley, pepper, and sazón—it’s what gives the croquettes their depth.

4. Cool and Chill

Transfer your mixture to a flat dish and cover it with plastic wrap (press it right onto the surface to prevent a crust). Let it chill for about 30–40 minutes until firm.

5. Shape and Bread

Scoop the dough into small logs using a cookie scoop. Roll in flour, dip in beaten egg, then coat in breadcrumbs (I like a mix of regular and panko for an extra crunch).

6. Fry Until Golden

Fry in neutral oil heated to about 375°F. Two to three minutes should give you that perfect golden crisp. Drain on paper towels and hit with a tiny pinch of salt while they’re still hot.

7. Serve with a Squeeze of Lime

Don’t skip this part. The acidity of lime juice cuts through the richness and gives the croquettes that final zing.

A Few Tips from My Kitchen to Yours

• Use cold milk that’s been microwaved briefly—warm liquid helps the dough thicken without clumping.
• Freeze before frying: Shape and bread them, then freeze. When ready, fry straight from the freezer. They hold their shape better this way.
• Use a cookie scoop for even croquettes that fry uniformly.

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Modern Twists and Global Takes

Want to shake things up? Try these spins:

• Chicken Croquettes: Swap ham for shredded rotisserie chicken, and toss in a dash of cumin for smoky depth.
• Cheese-Stuffed: Add a tiny cube of sharp cheddar or manchego inside each log for a surprise bite.
• Vegetarian: Use mushrooms and smoked paprika in place of ham for an earthy, umami-filled twist.

In other countries, you’ll find similar versions:

• Spain’s croquetas de jamón use a béchamel-style base.
• Dutch bitterballen are smaller, rounder, and often beef-based.
• Brazilian bolinho de bacalhau uses salt cod and potatoes.

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When Are Croquettes Most Enjoyed?

If you’re wondering when to serve croquettes, the answer is: whenever. But they shine especially during:

• Holiday appetizers
• Brunch buffets
• Cocktail parties
• Game day snacks
• After-school treats for the grandkids (trust me, they’ll devour these faster than chicken nuggets)

FAQs About Cuban Croquettes

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In Closing: A Recipe Worth Sharing

Making Cuban croquettes is a bit of a labor of love, but it’s the kind that brings people to the kitchen, pulling up chairs and asking, “Are they ready yet?” There’s something almost sacred about passing around a plate of hot croquettes, squeezing on a little lime, and biting into that golden shell.

They’re crisp, savory, and wonderfully old-fashioned—just like the best family traditions.

So go ahead. Roll up your sleeves, cue up some old music in the background, and fry up a batch. Your kitchen will smell like Havana, your heart will feel full, and your guests won’t stop asking for the recipe.

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