Mexican corn croquettes

Mexican corn croquettes

Total: 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 631 kcal
, Fat: 42 g
, Carbohydrate: 53 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Corn

2 corn cobs, leaves and fibres removed from the corn cobs
salted water, boiling

Croquette mixture

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground coriander seeds
1 tsp dried thyme
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
3 ½ dl water
1 tsp salt
100 g medium-fine polenta
50 g Maizena cornflour
30 g butter
1 fresh egg yolk

To shape

60 g panko breadcrumbs or regular breadcrumbs
oil, for deep-frying

Creamy sauce

100 g sour single cream
1 tbsp mayonnaise
1 lime, rinsed with hot water, dabbed dry, grated zest and juice
¼ tsp garlic powder
2 pinches salt
¼ bunch coriander, torn into pieces
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How it's done

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Corn

Cook the corn cobs in boiling salted water for approx. 10 mins, drain. Remove the corn kernels from the cobs using a sharp knife.

Croquette mixture

Heat the oil in a pan. Sweat the onion and garlic for approx. 7 mins. Add the spices and cook for a further 1 min. Pour in the water, bring to the boil, season with salt. Stir in the polenta. Reduce the heat, simmer for approx. 6 mins. over a low heat, stirring to form a thick paste, allow to cool slightly. Mix in the cornflour, butter and egg yolk with the reserved corn kernels, leave to cool.

To shape

Using your hands, shape the mixture into approx. 30 nut-sized balls. Empty the breadcrumbs onto a plate. Toss the balls in the breadcrumbs, press down firmly. Fill a pot to 1/3 with oil and heat it to approx. 175°C. Lower the croquettes into the oil in batches using a slotted spoon, fry for approx. 3 mins. all over. Remove, drain on kitchen paper and keep warm.

Creamy sauce

Mix the sour single cream with all the other ingredients up to and including the salt. Drizzle the sauce over the warm croquettes, garnish with the coriander.

Good to know
Tip: Instead of cooking and frying the corn cobs yourself, drain a tin of sweetcorn (175 g) and cook briefly.

How-tos

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