Posted on
16 October 2012
by
Anjana Chaturvedi
Sweet Corn Croquettes
Ingredients
Corn kernels - 1 cup
Boiled rice - 1 cup *
Fine vermicilli - 1/2 cup **
Refined flour - 2 tbls
Butter - 1 tbls
Milk - 3/4 cup
Black pepper - 1/2 tsp
Oregano-1/2 t.s
Salt - 1/2 tsp
Nutmeg - a pinch
Bread Crumbs - 1 tbls***
Fresh Coriander - 3 tbls
Fresh Red Chilli - 2
Oil - to fry
*You may substitute boiled rice with boiled and grated potatoes.
**You may substitute vermicelli with semolina, to roll the croquettes.if the mixture is too dry ,then dip in thin cornflour slury before rolling in vermicilli.
***You may substitute bread crumbs with 1 tblsp of semolina.
Preparation
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Pressure cook corn for 2 whistles or microwave on High setting for 2 minutes, drain the water and crush coarsly in the mixer with out adding any water.
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Heat butter in a pan ,add flour and saute till a buttery aroma starts coming.
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Now add warm milk in it and stir to mix well.
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Add the cushed corn to it and switch off the stove.
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Add boiled rice, bread crumbs, chopped red chillies (or green chillies), fresh coriander and all the spices and mix well.
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Spread crushed vermicilli in a plate.
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Grease your hands and take a small portion from the mixture and shape into cylinder or any shape of your choice.
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Now roll the croquettes into the vermicilli.
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Heat oil in a pan and deep fry croquettes on medium heat.
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Drain on a tissue paper and serve hot.
Cooks Note
Spicy vermicelli coated rice and corn croquettes. Serving suggestions: Serve with tomato ketchup and mint chutney.