Guardar A playful fusion of Spanish croquetas with zesty pickle and margarita-inspired flavors, these crispy bites are tangy, creamy, and perfect for party appetizers or tapas.
I first made these croquetas for a summer get-together, and friends kept asking for the recipe. The combo of tangy pickles, lime, and a hint of tequila gives every bite a fun twist that always surprises guests.
Ingredients
- Unsalted butter: 2 tablespoons, for sautéing
- Shallot: 1 small, finely diced
- Garlic: 2 cloves, minced
- All-purpose flour: 2 tablespoons, for filling + 1 cup for breading
- Whole milk: 1 cup
- Cream cheese: 1/2 cup, softened
- Dill pickles: 1/2 cup, finely chopped
- Pickled jalapeños: 1 tablespoon, finely chopped (optional)
- Lime juice: 2 tablespoons, fresh
- Lime zest: 1 teaspoon
- Tequila: 1 tablespoon (optional)
- Fresh cilantro: 2 tablespoons, chopped
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon, freshly ground
- Eggs: 2 large, beaten (for breading)
- Panko breadcrumbs: 1 1/2 cups (for breading)
- Vegetable oil: For deep frying
Instructions
- Sauté aromatics:
- Melt butter in a medium saucepan over medium heat. Add shallot and garlic, sauté until soft and fragrant, about 2 minutes.
- Make roux:
- Stir in 2 tablespoons flour and cook, stirring constantly, for 1 minute to form a roux.
- Add milk:
- Gradually whisk in milk, cooking until thickened and smooth, 2 to 3 minutes.
- Combine cheese:
- Remove from heat. Stir in cream cheese until well combined.
- Add pickle mixture:
- Fold in pickles, jalapeños (if using), lime juice, lime zest, tequila (if using), cilantro, salt, and pepper. Mixture should be thick and cohesive.
- Chill filling:
- Transfer filling to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
- Form croquetas:
- Once chilled, use hands to form the mixture into 1-inch balls.
- Bread croquetas:
- Roll each ball in flour, dip in beaten egg, then coat in panko breadcrumbs.
- Fry croquetas:
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry croquetas in batches, turning as needed, until golden brown and crispy, 2 to 3 minutes per batch.
- Drain and serve:
- Remove with a slotted spoon and drain on paper towels. Serve hot with extra lime wedges if desired.
Guardar My family loves gathering around the kitchen when I fry a batch of these croquetas. The anticipation and laughter as they try to guess the surprise flavors always make the moment special.
Required Tools
Medium saucepan, mixing bowls, whisk, shallow dish, slotted spoon, deep fryer or heavy pot, paper towels
Allergen Information
Contains dairy (milk, cream cheese, butter), eggs, gluten (flour, breadcrumbs). May contain soy depending on the type of vegetable oil used. Always check labels if you have allergies.
Nutritional Information
Per serving: Calories 210, Total Fat 13 g, Carbohydrates 18 g, Protein 4 g
Guardar Serve hot and fresh for the best crunch. These croquetas are a guaranteed hit for any fun gathering!
Preguntas frecuentes sobre recetas
- → How can I make these croquetas gluten-free?
Simply substitute gluten-free flour and gluten-free breadcrumbs for the standard versions to make them suitable for gluten-free diets.
- → Can I prepare the filling ahead of time?
Yes, the filling can be made up to a day in advance and refrigerated until you're ready to shape and bread the croquetas.
- → What dipping sauces pair well with these croquetas?
A creamy cilantro-lime dipping sauce complements the zesty flavors beautifully. You can also serve with salsas or spicy mayo.
- → Is it possible to make these without tequila?
Absolutely—just omit the tequila for a non-alcoholic alternative without sacrificing flavor or texture.
- → Can I bake instead of deep fry?
While deep frying yields a crisp exterior, you can bake at 400°F (200°C) until golden, though texture may differ slightly.