Mexican corn croquettes
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2corn cobs
- salted water
- 1 tbspolive oil
- 1onion
- 2garlic cloves
- 1 tspground coriander seeds
- 1 tspdried thyme
- 1 tspchilli flakes
- 3 ½ dlwater
- 1 tspsalt
- 100 gmedium-fine polenta
- 50 gMaizena cornflour
- 30 gbutter
- 1fresh egg yolk
- 60 gpanko breadcrumbs
- oil
- 100 gsour single cream
- 1 tbspmayonnaise
- 1lime
- ¼ tspgarlic powder
- 2 pinchessalt
- ¼ bunchcoriander
Instructions
Step 1
Cook the corn cobs in boiling salted water for approx. 10 mins, drain. Remove the corn kernels from the cobs using a sharp knife.Step 2
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.Step 3
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.Step 4
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.