These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!
The magic starts with grated paneer, diced bell peppers, and a medley of spices accompanying the cheese and corn. A quick flour slurry and panko for that ultimate crisp ones, and you’ve got yourself a fool-proof croquette that’s sure to bring a smile to any face!
WATCH HOW TO MAKE CHEESE CORN CROQUETTES:
These Cheese Corn Croquettes are crisped to golden brown perfection and feature melty cheese with bursting bubbles of corn. Super customizable and easily fried or air-fried, they are the quintessential party appetizer or after-school snack!
- 6 slices bread , for breadcrumbs
- 1 cup paneer or cottage cheese , grated
- 1/2 cup cheese , grated
- 1/2 cup hung curd or greek yogurt
- 1/2 cup corn , boiled or frozen
- 1/4 cup mixed color bell peppers , finely chopped
- 3 tbsp cilantro , finely chopped
- 1 tsp green chilies , finely chopped
- 1 tsp ginger , minced
- 1 tsp lemon juice
- 1/2 tsp chaat masala
- 1/4 tsp garam masala
- 1/2 tsp roasted cumin powder
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp italian seasoning
- salt , to taste
- oil , for frying
- 3 tbsp all purpose flour
- pinch red chili powder
- salt , to taste
- 1/4 cup water , as needed
- 1 cup panko breadcrumbs
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Add the bread in a food processor or grinder and pulse until they become a coarse powder. Don’t over-pulse since we don’t want it to clump up.
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Transfer the breadcrumbs into a bowl and add in all of the other ingredients and mix well. Make sure that your yogurt doesn’t have a lot of moisture because otherwise the mixture will become too wet. If the mixture is too dry, you can add more yogurt to it.
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Apply some oil on your palms and shape the mixture into small croquettes, using about 1-2 tbsp of your mixture for each. I ended up making about 15 croquettes.
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Mix all purpose flour, red chili powder, salt and water, making a slurry. It should be a buttermilk consistency, not too thick or thin.
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Spread panko breadcrumbs on a plate.
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Now, dip the croquettes into the slurry, making sure that they are nicely coated and then roll them into the breadcrumbs.
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Fry on medium heat until they are golden brown.
Recipe Video
- You can make the croquettes a day or two before your party and store it in the fridge in an air-tight container Just fry them when you are ready to serve.
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DID YOU MAKE THIS RECIPE?
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p style=”margin: 0; margin-bottom: 1.5em;”>I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
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You serve with some dipping sauce? Can you please share the recipe of that as well. Thanks
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