Gluten-Free Cuban Croquetas

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.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 8

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 October 24, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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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 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 gluten-free flour blend and uses gluten-free breadcrumbs or crushed crackers for the coating, ensuring it's free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for béchamel sauce, GF breadcrumbs or crushed GF crackers. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups shredded cooked chicken or ham (ensure GF)
1 cup béchamel sauce (made with GF flour blend and milk) Shop
2 tbsp olive oil or butter
1 tbsp fresh parsley, finely chopped
0.5 tsp salt
0.25 tsp black pepper
1 cup GF breadcrumbs or crushed GF crackers Shop
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 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)

237

Calories

14g

Protein

15g

Carbs

15g

Fat

Fiber

339mg

Sodium

Tips & Notes

Make the béchamel very thick, about like mashed potatoes, so the filling firms up when chilled. A loose béchamel makes croquetas that split in the oil.
Chill the breaded croquetas for 15 minutes before frying. The coating sets and stays on when they go into the 350°F oil.
If you use ham for the filling, choose one labeled gluten-free. Some cured and glazed hams have flavorings that contain gluten.

Common questions

How long does Gluten-Free Cuban Croquetas take?

Gluten-Free Cuban Croquetas takes about 35 minutes: 10 minutes to prep and 25 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Cuban Croquetas with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Cuban Croquetas?

Check shredded cooked chicken or ham, béchamel sauce, olive oil or butter before they go into Gluten-Free Cuban Croquetas. 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 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.

Which gluten-free swaps does Gluten-Free Cuban Croquetas use?

Gluten-Free Cuban Croquetas relies on gluten-free breadcrumbs. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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