for 4 person

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 pinch	salt
¼ bunch	coriander, torn into pieces

How it's done

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.

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