Chinese Corn Croquettes
Sweet corn inside crunchy bread coated croquettes makes them delicious.
Chef Ripudaman Handa Chinese Corn Croquettes Recipe
Serves

- 1

Cooking Time

-20 Min

Type

- snacks

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • FOR Corn Croquetters
  • ½ yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tsp chopped garlic
  • 1 tbsp spring onion greens
  • 1 tsp soy sauce
  • 1 boiled potato
  • 1 tbsp bread crumbs
  • 1 tsp all purpose flour
  • Oil
  • FOR Filling
  • 1 tbsp celery
  • 1 tbsp oil
  • 2 tbsp Szechwan sauce
  • 1 cup sweet corn
  • Black pepper powder
  • salt
  • FOR Sauce
  • 1 garlic
  • 2 tbsp tomato sauce
  • Black pepper powder
  • 1 tbsp oil
  • 1 tsp sugar
  • ½ tsp corn starch
  • salt
  • water

HOW TO PREPARE CHINESE CORN CROQUETTES

  1. 1

    In a bowl add all of the bell peppers, finely chopped, along with the chopped garlic and spring onion.
  2. 2

    Pour the soy sauce onto the vegetables.
  3. 3

    Chop the boiled potato into pieces and add to the mixture.
  4. 4

    Mix with the breadcrumbs and the all purpose flour.
  5. 5

    Add the black pepper powder and salt, and mash the mixture by hand.
  6. 6

    Heat a little oil in a pan.
  7. 7

    Add the Szechwan sauce and later the sweet corn and the chopped celery.
  8. 8

    Mix well.
  9. 9

    Transfer it to a bowl.
  10. 10

    Place the breadcrumbs and the all purpose flour in a separate plate.
  11. 11

    Fill the potato mixture with the sweet corn, and shape it into a fine roll.
  12. 12

    Coat the roll with the breadcrumbs and the all purpose flour.
  13. 13

    Deep fry in boiling oil.
  14. 14

    For the sauce, heat a little oil in a pan.
  15. 15

    Sauté? the chopped garlic.
  16. 16

    Pour in a little tomato sauce.
  17. 17

    Add the black pepper, salt, sugar and a little corn starch.
  18. 18

    Mix well with water.
  19. 19

    Transfer the corn croquettes and sauce to serving plates.
  20. 20

    Use the remaining corn filling as an accompaniment and garnish with chopped spring onion greens.

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