Whole30 Spanish Croquetas
Elevate your appetizer game with these Whole30 Spanish Croquetas—an irresistible take on the classic tapas dish, crafted to be gluten-free, dairy-free, and paleo-friendly. Packed with shredded chicken, creamy unsweetened coconut milk, and seasoned generously with paprika and nutritional yeast, these croquetas offer a rich blend of savory flavors with a light, crispy coating. The coating is a wholesome combination of arrowroot, almond, and coconut flours, ensuring every bite is perfectly golden and crunchy. Fried to perfection in avocado oil, these croquetas make a delightful and elegant addition to your meal spread. Serve them warm with a Whole30-compliant dipping sauce, like zesty garlic aioli or smoky romesco, for a crowd-pleasing appetizer or snack. Whether you're following a Whole30 diet or simply love clean-eating recipes, these croquetas are a must-try!
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Recipe Information
Ingredients
- 1 cup (shredded) Cooked chicken breast
- 1 small (finely diced) Onion
- 2 cloves (minced) Garlic
- 3 tablespoons Olive oil
- 1 cup (unsweetened, full-fat) Coconut milk
- 1.5 cups Almond flour
- 0.5 cups Arrowroot flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large (beaten) Eggs
- 0.5 cups Coconut flour
- 1 cup (for frying) Avocado oil
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until translucent, about 5 minutes.
In a large bowl, combine the shredded chicken, sautéed onion and garlic, coconut milk, 0.5 cups of almond flour, nutritional yeast, paprika, salt, and black pepper. Mix until well combined and forms a sticky dough-like texture.
Using your hands, scoop about 1 to 2 tablespoons of the chicken mixture and roll into small oval-shaped croquetas. Repeat with the remaining mixture and set aside.
Prepare a coating station: Place the beaten eggs in one shallow bowl, the arrowroot flour in another, and a mixture of the remaining almond flour and coconut flour in a third bowl.
Roll each croqueta first in the arrowroot flour, then dip into the egg mixture, and finally coat with the almond and coconut flour mixture. Set aside on a plate.
Heat the avocado oil in a deep skillet or heavy-bottomed pan over medium-high heat. The oil should reach about 350°F (175°C) for frying.
Fry the croquetas in batches, about 3 to 4 at a time, for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked croquetas to a paper towel-lined plate to drain excess oil.
Serve warm as an appetizer or pair with a Whole30-compliant sauce like garlic aioli or romesco for dipping. Enjoy!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.5 g | 493% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 31.5 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 544 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2549 mg | 54% | |
*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.
