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
For more recipes related to Sweetcorn Croquettes checkout Corn Paneer Samosa , Makai ke Pakode . You can also find more Snacks and Starters recipes like Crusty Fish Sandwiches Cheese Potato Masala Sandwich Drums of Heaven in Chilli Plum Sauce Ragi Idli
Sweetcorn Croquettes Recipe Card
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
