Name: Jalapeno Corn and Cheese Croquettes recipe by Rina Vora at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: American Sweet Corn 1 cup; Processed Cheese Grated 3/4 cup; Mozzarella cheese 1/4 cup; Pickled Jalapenos Finely Chopped 3 tbsp; Salt to taste; For cornflour slurry-; Cornflour 1/2 cup; Water enough to make a buttermilk like slurry; salt 1/4 tsp; Black pepper powder 1/2 tsp; For coating -; Bread Crumbs 1 cup ( you can use as much as needed, fresh/dry; I prefer fresh); Oil to deep fry

ABOUT Jalapeno Corn and Cheese Croquettes RECIPE

My husband bought a pack of frozen cheese corn nuggets, jalapeno flavoured and he liked them so much that I decided to give it a try and surprisingly they turned out yummy, hubby enjoyed them even more. As the name says, very few and simple yet all time favorite ingredients like corn and cheese come together to make this delectable dish which is relished by one and all.

Ingredients Serving: 6

American Sweet Corn 1 cup
Processed Cheese Grated 3/4 cup
Mozzarella cheese 1/4 cup
Pickled Jalapenos Finely Chopped 3 tbsp
Salt to taste
For cornflour slurry-
Cornflour 1/2 cup
Water enough to make a buttermilk like slurry
salt 1/4 tsp
Black pepper powder 1/2 tsp
For coating -
Bread Crumbs 1 cup ( you can use as much as needed, fresh/dry; I prefer fresh)
Oil to deep fry

Instructions

Let us start with the corn, if you are using the uncooked variety then cook the corn kernels till tender. Drain, cool and make sure they are devoid of all moisture. If you are using frozen corn, thaw, dry thoroughly. Corn in brine needs to be rinsed, drained and dried thoroughly as well. Take out 2-3 tbsp kernels and grind the rest coarsely. Keep aside.
Mix in both the cheeses, chopped jalapenos. Add salt only if required as the cheese is pretty high on salt and pickled jalapenos contain salt too. Divide the mixture into 12 portions, give it desired shape. If you feel it is not holding shape then add little cornflour/maida to provide the binding.
For cornflour slurry, mix in all the ingredients.
Dip the prepared croquettes into the slurry and roll in bread crumbs, press lightly so that the crumbs stick well. Now dip the prepared croquettes again into the slurry, roll again in bread crumbs, make sure they are evenly coated with the crumbs and there are no cracks on the surface. In this case the cheese will ooze out.
It would be a good idea to rest the croquettes for a few minutes before frying. However you can fry them instantly as well.
Deep fry these croquettes on a medium to high flame till they brown evenly. Serve with salsa/ketchup/hot n sweet sauce.
Make sure the oil is hot, else the croquettes will break while frying. Also do not add too many at one time.

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