Paleo Spanish Croquetas
Delight in the savory flavors of Spain with these irresistible Paleo Spanish Croquetas, a grain-free and dairy-free spin on a classic appetizer. These crispy, golden delights feature shredded chicken blended with sautéed onion, garlic, and a creamy coconut milk roux, perfectly seasoned with paprika and black pepper for an authentic Spanish flair. The croquetas are coated in a Paleo-friendly breading of almond flour, coconut flour, and egg before being fried to perfection in avocado oil, achieving a satisfying crunch with every bite. Ideal as an appetizer or snack, these croquetas are served warm and pair beautifully with a Paleo aioli or fresh parsley garnish. Ready in under an hour, this recipe is perfect for indulging while sticking to clean eating principles. Take your taste buds on a culinary journey — all in a healthy, gluten-free package!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded)
- 1 small Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 cup Arrowroot flour
- 1.5 cups Coconut milk (full-fat, unsweetened)
- 4 tablespoons Olive oil
- 1.5 cups Almond flour
- 2 Eggs
- 0.5 cups Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Avocado oil (for frying)
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and sauté for an additional minute.
Add the shredded chicken to the skillet and mix well. Season with paprika, salt, and black pepper. Stir to combine, then remove the mixture from heat.
In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Whisk in the arrowroot flour, stirring constantly to create a roux-like texture.
Slowly pour in the coconut milk while whisking to prevent lumps. Continue stirring until the mixture thickens into a smooth, creamy consistency. This will act as the binder for the croquetas.
Combine the coconut milk mixture with the chicken mixture. Mix thoroughly until the filling holds together. Let the mixture cool to room temperature, then refrigerate for at least 1 hour to firm up.
Once the mixture has chilled, shape it into small oval or cylindrical croquettes, about 2 inches in length.
Prepare a breading station: place almond flour in one bowl, lightly beaten eggs in a second bowl, and coconut flour in a third bowl.
Roll each croquette in the coconut flour, then dip it in the egg, and finally coat it with almond flour. Repeat for all croquettes.
Heat avocado oil in a deep skillet or saucepan to 350°F (175°C). Fry the croquettes in small batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve warm as a snack or appetizer, optionally garnished with fresh parsley or a side of Paleo-friendly aioli.
Nutrition Facts
Calories |
8481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 724.6 g | 929% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 24.9 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 630 mg | 48% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
