Baby Corn Croquettes

Croquettes originated in France but after having travelled to different parts of the world, they have been adapted and adopted to suit regional tastes and ingredients. This is one recipe that is enjoyed by the young and the old. 

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I find it therapeutic to form the croquettes. Stuffing the croquettes with baby corn, adds a surprise element to them. There are recipes with chicken, cheese, corn kernels … you name it.

Once the baby corn croquettes have been crumb coated they need  to rest for at least half an hour before going into the hot oil. This recipe provides the flexibility of making the croquettes a day ahead. They can be stored in an air tight box in the fridge.

Ideal for tea time or as a party snack, the croquette may be enjoyed any time of the day. Serve them hot with a dip or ketchup on the side.

Click the link below for the video recipe:

 Baby Corn Croquettes                            Makes 6 to  8

Ingredients:

Baby Corn – 6 to 8 small

Boiled potatoes – 6 to 8 medium sized

Oregano seasoning (or any other dried herbs) – to taste

Chili flakes – to taste

Salt & Pepper  – to taste

Stir fry sauce (or any other flavoursome sauce) – about 2 tblsp

Fresh bread crumbs – 1 ½ cups or as required

Refined flour – ½ cup (for slurry and for dusting)

Vegetable oil – for cooking and deep frying

Method:

1.    Mash or grate the potatoes while still warm. There should be no lumps in them. Season with salt, pepper, chili flakes and oregano seasoning. Mix it well. Add in about 2 tblsp of fresh bread crumbs and mix again. This ensures that the binding is good. Keep aside.

2.    Trim the baby corns to a uniform size. If some are very thick then you may slit them in half.

3.     Add a little oil into a pan. Once the oil is hot add in the baby corn. Season with salt, pepper and chili flakes. Add in some stir fry sauce and cook briefly. Do not overcook the corn. Take them out and cool completely.

4.    Prepare a paste with the refined flour and water. Mix till smooth. This is the slurry. Keep it aside.

5.    To form the croquettes, take a ball of potato mash in your palm. Flatten it and place a baby corn in the centre. Carefully, cover the baby corn with the potato completely and shape the croquette into a cylinder. Once done, roll the formed croquette in dry refined flour to coat it well. Keep aside. Repeat with the rest of the baby corn.

6.    Now dip the croquettes in the slurry and then roll them in the fresh bread crumbs. Coat them evenly. Keep them in the fridge for at least 30 mins before frying. Or you could store them in the fridge in an air tight box for (frying them) the next day.

7.    Deep fry the croquettes in medium hot oil till golden brown and crispy.

8.    Serve them hot with a dip or ketchup on the side and enjoy.

© Rinki’s Kitchen