Empty My Fridge
Chilli Garlic Corn Croquettes Ramzan Special
Ingredients
- Sweet corn
- Hara dhania1–2 tbsp
- Hari mirch2
- Sunflower oil2 tbsp
- Lehsan chopped 1 & ½ tbs
- Lal mirch crushed 1 & ½ tsp
- Saltto taste
- Zeera powder1 tsp
- Oregano · dried1 tsp
- Breadcrumb1 ¼ cups
- Mozzarella cheese · grated½ cups
- Cheddar cheese · grated½ cups
- Refined flour½ cups
- Water ¾ Cup oras needed
Instructions
- Chop the corn kernels, fresh coriander and green chillies coarsely in a chopper and set aside.
- Heat the oil in a frying pan, sauté the garlic until fragrant, then add the crushed red chilli and mix well.
- Add the chopped corn mixture, then the pink salt, cumin powder and dried oregano; mix well and cook on medium heat for 1-2 minutes.
- Let the mixture cool.
- Add the breadcrumbs (4 tbsp) and both cheeses, and mix well.
- Portion 25 g of the mixture and shape into croquettes of equal size.
- Mix the all-purpose flour with the water, whisking well to make a slurry. Put the breadcrumbs (1 cup) in a separate bowl.
- Dip each croquette in the slurry, then coat in breadcrumbs. This makes 16-18 croquettes.
- Flash freeze for 8-10 hours. Once frozen, store in a zip-lock bag for up to 2 months.
- Heat the oil in a wok and fry on medium heat until golden and crispy.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
GarlicCheeseMozzarella cheeseBreadcrumbCheddar cheeseSweet corn
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