Delectable Cuban Snack: Gluten-Free Croquettes & Garlic Sauce

Allergens

Gluten, Eggs, Dairy

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/4 cup yellow cornstarch
• 1/4 cup almond flour
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 large egg, beaten
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup chicken broth
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine the shredded chicken, cornstarch, almond flour, paprika, cumin, garlic powder, salt, and pepper. Mix well to coat the chicken evenly with the dry ingredients.
2. Form the mixture into small, round croquettes using your hands or a small ice cream scoop. Set aside on a parchment lined baking sheet.
3. In a shallow dish, beat the egg until smooth. Dip each croquette in the beaten egg to coat evenly.
4. Heat olive oil in a large frying pan over medium heat. Carefully place the coated croquettes in the hot oil and cook for 2 3 minutes per side or until golden brown and crispy. Remove from the pan and set aside on a paper towel lined plate to drain excess oil.
5. In another pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, being careful not to burn it.
6. Deglaze the pan with white wine, scraping up any brown bits from the bottom of the pan.
7. Add chicken broth to the pan, bring to a simmer, and cook for about 5 minutes until slightly reduced. Season with salt and pepper to taste.
8. Serve the croquettes warm alongside the garlic sauce, garnished with fresh parsley.

Chef’s Insight

To achieve that perfect crispiness, ensure the oil is hot enough before adding the croquettes and do not overcrowd the pan.

Notes

The gluten-free cornstarch and almond flour mixture ensures a light, crispy exterior while still providing structure to the croquettes.