Sweetcorn Croquettes Recipe - Sweet corn croquettes coated with vermicelli and deep-fried till golden - an amazing teen party snack.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sweet corn kernels(स्वीट कॉर्न के दाने), Butter (मक्खन )

Cuisine : American

Course : Snack

Sweetcorn Croquettes

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Sweetcorn Croquettes checkout Sweet Corn Crunch Cake , Corn N Sooji Balls . You can also find more Snack recipes like Lemon Coconut Tofu Squares, Batata Chewda, Jhatpat Bhel, Toasted Sandwich. Or try out these recipes from American Cuisine like Multigrain Honey Mustard Chicken Sandwich, Apricot Rice With Nuts, Carrot Puree, Red Kidney Bean and Coriander Burgers.

Sweetcorn Croquettes Recipe - how to make Sweetcorn Croquettes

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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Sweet corn kernels crushed1 cup

  • Butter 1 tablespoon

  • Oil 1 tablespoon

  • Onion chopped 1 medium

  • Refined flour (maida) 2 tablespoons

  • Milk 1 cup

  • Salt to taste

  • Black pepper powder 1/4 teaspoon

  • Nutmeg powder a pinch

  • Rice,boiled 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh red chillies crushed 2

  • Vermicelli crushed 1 1/2 cups

Method

Step 1

Heat butter and one tablespoon of oil in a pan. Add onion and sauté till transluscent.

Step 2

Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes.

Step 3

Add crushed corn, salt, pepper power, nutmeg power and mix well. Cook till all the moisture dries up.

Step 4

Take it off the heat and transfer into a bowl. Let the corn mixture cool.

Step 5

Then add boiled rice, chopped coriander leaves, fresh red chillies and adjust salt and mix. Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.

Step 6

Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli.

Step 7

Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.

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