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Corn Croquettes

Ingredients
  Milk 2 Cup (32 tbs)
  Corncobs 18
  Chopped celery 1 Tablespoon
  Chopped coriander 1 Tablespoon
  Chopped green chilies 4
  Grated cheese 4 Tablespoon
  Butter 1 Teaspoon
  Plain flour 1⁄2 Cup (8 tbs)
  Bread crumbs 1 Cup (16 tbs)
  Oil 2 Cup (32 tbs) (For deep frying)
  Salt To Taste
  Tomato ketchup 1 Tablespoon
Directions

For the sauce
1. Melt the butter in a vessel, add the flour and cook for a little time.
2. Now add the milk. Go on stirring and cooking until the mixture becomes a lump.
3. Cool.
How to proceed
1. Grate half the corn and take out whole corns from the rest.
2. Add the butter and 1 teacup of water and cook in a pressure cooker.
3. Mix the cooked corn, the prepared sauce, the celery, coriander, green chillies, cheese and salt. Shape into croquettes.
4. Mix 1/2 teacup of flour and 1 teacup of water. Dip the croquettes into the paste. Roll into the bread crumbs.
5. When you want to serve, deep fry in oil.
Serve hot with tomato ketchup.
Note: You can also use frozen cream-style corn (1 packet) if fresh corn is not available. But do not forget to allow the frozen corn to thaw before use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Restriction: 
Vegetarian
Interest: 
Everyday
Servings: 
20

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