cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes

cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes with step by step photos and video recipe. corn croquettes falls in the category of starters / appetisers. corn croquettes, is a traditional recipe from france and as we all know that french cuisine is very much influenced by the italian cuisine.

corn croquettes should always be served hot. you can serve corn croquettes with green chutney or even with simply tomato ketchup, it tastes delicious! corn being my favourite, corn dishes are prepared frequently at my home in the monsoon and winter season. you can even add finely chopped vegetables to the croquette mixture, but i like it without vegetables when it comes to corn croquettes.

you can use fresh or frozen corn for this recipe. there’s always a place for corns in my frozen section. and that’s the reason,  most of the time, when there is left over rice from my lunch menu, i prepare corn croquettes for the dinner. this recipe will become a big hit with kids and your kitty parties.

the ingredients for this recipe are very handy and can be found from your kitchen if you have corn and left over rice. i have used dry bread crumbs for coating croquettes which i have prepared at home. i have taken 4 brown breads. toasted in the pre-heated oven at 120 degrees for 30 minutes by changing sides after 15 minutes.

and coming to the cheese, i have used normal processed cheese in the recipe, you can use cheddar or mozzarella cheese to get that stretchy cheesy effect. can’t wait to share the recipe now.

if you are looking for corn recipes, check out my other corn recipes like restaurant style sweet corn soup, corn capsicum masala. you can see my other kids recipe especially, pineapple murabba and mysore masala pockets.

cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes video recipe:

cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes recipe card:

cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes

 

Author: Aapdu Kitchen

Nutrition Information

• Serves: 12

• Serving size: 1g
• Calories: 270

• Fat: 13g
• Saturated fat: 8g
• Carbohydrates: 27g
• Sugar: 8g
• Sodium: 452mg
• Fiber: 3g
• Protein: 11g
• Cholesterol: 10g

Recipe type: Appetizer / starter

Cuisine: French / Fusion

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

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cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes - a traditional recipe from france

Ingredients (1 cup = 250 ml)

for corn croquettes mixture:

• 1 tbsp butter
• 1 small onion, finely chopped
• ¼ cup all purpose flour / maida
• ½ cup milk
• 1 cup boiled
• ¼ cup cooked rice
• ½ tsp black pepper powder
• ½ tsp red chilli flakes
• salt to taste
• 2 tbsp coriander, finely chopped

for coating:

• 2 tbsp all purpose flour
• ¼ cup water
• ½ cup mozzarella cheese, grated or cubes
• ½ cup dry bread crumbs
• oil for frying

Instructions

1. firstly, crush boiled corn kernels using mirchi cutter.
2. heat a non-stick pan and add butter.
3. add chopped onions and saute till translucent.
4. add plain flour and give a quick stir for around 30-40 seconds.
5. now turn off the flame and add milk gradually to the pan.
6. mix properly and then turn on the gas on a medium flame.
7. then add crushed corn and mix properly.
8. add cooked rice, grounded black pepper, chilli flakes and salt.
9. now mix everything well.
10. at last, turn off the gas and add chopped coriander and give it a gentle stir.
11. transfer this mixture to a bowl and let it come down to a normal room temperature.
12. prepare all purpose flour slurry by adding water to get a medium thick consistency.
13. take bread crumbs in a plate
14. now divide the mixture into 12 equal parts.
15. make round balls using little dry maida / plain flour.
16. make the ball little flat and put in the grated cheese or cheese cube in the centre and make round balls.
17. dip the ball in flour slurry and then roll it in dry bread crumbs.
18. refrigerate dry bread crumbs coated croquettes for 30 minutes.
19. deep fry the cheese corn croquettes until golden brown.
20. serve hot with anything you like, just mix in mint-coriander chutney with mayonnaise, or simply with green chutney and tomato ketchup.

Helpful Tips

- if in case the stuffing is loose in consistency, add corn flour as required.

- quick and extremely easy to prepare with leftover rice.

- don't add chilli flakes or add less amount of chilli flakes, if preparing for kids.

- you can roll the croquettes and keep it in a fridge, fry at the time of serving.

- refrigerate croquettes after rolling in bread crumbs for at least 15 minutes.

- add croquettes in oil at high temperature and then turn the flame to medium.

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cheesy corn croquettes recipe | left over rice corn croquettes recipe | how to make corn croquettes detailed recipe:

1. firstly, crush boiled corn kernels using mirchi cutter.

2. heat a non-stick pan and add butter.

3. add onions and saute till it turns translucent.

4. now add all purpose flour and roast properly and stir .

5. now turn off the flame and add milk slowly, keep stirring continuously so no lumps are formed.

6. turn on the gas on medium flame, add crushed corns and mix well.

7. now add cooked rice, black pepper powder, chilli flakes and salt.

8. mix properly.

9. now turn off the gas and add coriander leaves and mix gently.

10. transfer in a bowl and let it cool.

11. now mix all purpose flour and water in a bowl. prepare medium thick consistency slurry.

12. now take some stuffing in hand, roll it and make it flat.

13. put some cheese in the centre.

14. again roll it into desired shape.

15. now dip the croquettes in slurry.

16. roll it into dry bread crumbs.

17. refrigerate for 30 minutes.

18. deep fry on medium flame til golden brown.

19. serve corn croquettes with ketchup or mayo dip.