My Mom's Secret for Turning Thanksgiving Leftovers into the Crispiest, Creamiest Snack I Know

With leftovers season upon us, I'm here to tell you that croquetas are one of the most delicious, satisfying ways to repurpose what's in your fridge—whether it's roasted turkey, Thanksgiving sides, or any cooked odds and ends waiting for a second life. I learned this culinary trick from my mom, who's notorious for bringing home bite-sized leftovers from restaurants and gatherings just so that she can turn them into homemade croquetas.

What Are Croquetas?

For the uninitiated, croquetas are golden, crispy, creamy bites of comfort—a beloved Spanish tapa and Cuban snack, but also a dish with cousins across the globe. Versions appear elsewhere, including France’s croquettes, Japan’s korokke, the Netherlands’ bitterballen, and in Puerto Rico, where they’re typically filled with ingredients such as chicken and ham. At their core, they all share the same genius idea: Take humble bits of food, bind them with a creamy base, bread them, and fry until irresistible.

Most Spanish and Cuban croquetas—the style I cook most often at home—rely on a simple béchamel base enriched with finely chopped fillings, then breaded and fried until perfectly crisp. The result is a silky, rich interior with just enough texture from the bits of ham, mushrooms, or salt cod (bacalao) folded in.

Spanish-style croquetas are typically made with jamón serrano and a silky béchamel that stays soft and creamy inside. Cuban-style croquetas, on the other hand, often use honey ham and a thicker béchamel, which makes the filling firmer and more paste-like. Both styles share the same irresistible contrast of a crunchy exterior with a creamy center.

Once you understand the basic process, croquetas become endlessly adaptable. Below, I'll walk you through how to transform what's lingering in your fridge—whether it's turkey, roasted vegetables, or last night's rotisserie chicken—into croquetas that are crisp on the outside, silky on the inside, and proof that the best meals often start with what you already have.

Start With a Solid Base

Before you start riffing with whatever's in your fridge, it helps to have a base recipe—the creamy foundation that holds everything together. That's where Daniel Gritzer's Spanish-style croquetas de jamón come in—it's a recipe I love and highly recommend as a starting point. His version is simple, balanced, and nearly foolproof, using a precise flour-to-milk ratio that yields a filling that's creamy yet sturdy enough to shape and fry without falling apart.

After you’ve nailed the base technique, the possibilities open wide. Once you understand how the béchamel structure works, you can confidently swap in whatever leftovers you have—meat, seafood, or vegetables—and trust it’ll hold together beautifully.

Choose the Right Filling

While croquetas are traditionally made with jamón serrano, almost any finely minced leftover works—as long as it's not too watery. Here are a few great options:

• Poultry: minced turkey or rotisserie chicken
• Seafood: flaked fish, shrimp, or crab
• Veggies: cooked mushrooms, roasted squash, mashed potatoes, and cooked root vegetables

By day three of Thanksgiving leftovers, I'm always ready to transform what's left of the turkey into something new. Using Daniel's recipe as your guide, simply skip the jamón in step 1 and swap in about 4 ounces of minced turkey, chicken, or vegetables.

If you're using starchy vegetables—such as mashed potatoes, roasted squash, or sweet potatoes—you can skip the béchamel entirely. Their natural starchiness provides enough structure to hold the croquetas together. Kristina Razon's potato croquettes recipe is a great reference if you want to take this route.

Cool the Filling (Don't Skip This!)

Once your mixture is made, cooling is key. If you try to shape croquetas while the filling is warm, it'll stick to your hands and fall apart.

• Why it matters: Cooling helps the béchamel firm up and lets the flavors meld.
• How to do it: Transfer the mixture to a shallow dish, press plastic wrap directly on the surface, and chill until firm—about 2 hours or overnight.

Shape Your Croquetas and Compact Them Well

Cuban croquetas are typically small cylinders about 1 to 1 1/2 inches long, while Spanish-style ones are often shorter and rounder. Either way, you want each piece compact enough to hold together in the oil.

Form the chilled mixture into uniform pieces using a spoon or small scoop, then roll gently between your palms.

Coat With Bread for Maximum Crunch

The coating is what balances that creamy interior. You have a few options:

• Panko: ideal for a light, shatteringly crisp texture
• Plain breadcrumbs: totally fine and traditional
• Crushed saltine crackers: a Cuban favorite for an extra-fine, snappy crust

Follow Daniel's triple-dredging method for best results:

1. Roll each croqueta in flour.
2. Dip in beaten egg.
3. Coat in panko, plain breadcrumbs, or crushed saltines.
4. Then, give them a second chill before frying. This extra cooling step ensures the croquetas keep their shape and fry up beautifully golden and crisp.

Freeze for Later or Fry Right Away

Freshly fried croquetas are my favorite, but they also freeze beautifully—before or after frying—so you can stash a batch for later. You can also shape them and store them in the fridge.
To refrigerate or freeze croquetas before cooking: Breaded croquetas can be refrigerated, covered, for up to 2 days before frying. Or par-freeze breaded croquetas on a parchment-lined baking sheet for about 30 minutes, then transfer to zipper-lock bags.
To freeze cooked croquetas: Par-freeze on a parchment-lined baking sheet for about 30 minutes before transferring to an airtight container and freezing for up to 2 months.

To fry: Fry the chilled or frozen croquetas in hot oil until deeply golden and crisp all over. The goal is that perfect contrast: crunchy shell, molten interior. Serve hot and enjoy!