Corn croquettes are a crispy, delicious snack that’s perfect for tea time or as a party appetizer. With a creamy, flavorful filling of sweet corn, mashed potatoes, and a blend of spices, these croquettes are golden on the outside and soft on the inside. Here’s how you can make this scrumptious dish from scratch!
Ingredients:
For the Filling:
- 1 cup sweet corn kernels (fresh or frozen)
- 1 large potato, boiled and mashed
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped (optional)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, finely chopped (optional)
- 1 tablespoon lemon juice
For Coating:
- 1/2 cup all-purpose flour (maida)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- Salt to taste
- Water (to dip the croquettes before coating)
- Oil for frying
Instructions:
1. Prepare the Corn Filling:
- Heat a little butter in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and green chilies. Sauté until the onions turn soft and translucent.
- Add the ginger-garlic paste and cook for another minute.
- Add the sweet corn kernels to the pan. Stir well and cook for 3-4 minutes, allowing the corn to release some moisture.
- Add red chili powder, garam masala, and salt. Mix well and cook for another minute. Turn off the heat and let it cool slightly.
- Once the mixture has cooled, mash the corn mixture lightly with a fork or in a blender. It should still have some texture, not a smooth paste.
- Now, add the mashed potato, lemon juice, and fresh coriander leaves. Mix everything together. Taste and adjust the seasoning if needed.
- Shape the mixture into small oval or cylindrical croquettes. Set aside.
2. Prepare the Coating:
- In one bowl, place the all-purpose flour. Add a pinch of salt to it.
- In another bowl, place the breadcrumbs.
- Take each croquette, dip it into the flour, then roll it in water to moisten, and finally coat it evenly with breadcrumbs. Repeat with all croquettes.
3. Fry the Croquettes:
- Heat oil in a deep pan or wok over medium heat.
- Once the oil is hot, gently slide the croquettes into the oil. Fry in batches to avoid overcrowding.
- Fry the croquettes until they are golden brown and crispy, about 3-4 minutes. Turn them occasionally for even frying.
- Remove the croquettes with a slotted spoon and place them on a paper towel to drain excess oil.
4. Serve:
- Serve these delicious corn croquettes hot with a side of tangy tamarind chutney or mint chutney for dipping. They’re perfect with a cup of tea!
Tips for Perfect Corn Croquettes:
- Potato Texture: Make sure the mashed potato is smooth and lump-free. This will help the croquettes hold together better.
- Breadcrumbs: Panko breadcrumbs give a crispier texture, but regular breadcrumbs can also be used.
- Spices: Feel free to adjust the spices according to your taste. Add a pinch of chat masala or smoked paprika for a twist.
- Vegetarian Version: These croquettes are completely vegetarian, making them a great option for a meat-free snack.
- Baking Option: If you prefer a healthier version, you can bake the croquettes in a preheated oven at 375°F (190°C) for 15-20 minutes or until golden brown, turning halfway through.
Corn croquettes are a versatile snack that’s sure to impress your family and guests. They can also be made in advance and stored in the freezer for a quick snack whenever you crave something crispy and delicious. Enjoy this golden delight at your next gathering or as an after-school treat!
