How to make Sweetcorn Croquettes - 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 : Sweetcorn Kernels, Milk (दूध)

Cuisine : French

Course : Snacks and Starters

Sweetcorn Croquettes Recipe Card

Sweetcorn Croquettes
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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

You can also find more Snacks and Starters recipes like Poha Dhokla, Tandoori Pomfret, Spicy Grilled Potatoes, Paneer Moongdal Samosa.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sweetcorn Croquettes Recipe

  • Sweetcorn Kernels crushed 1 cup

  • Milk 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.