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 
and share your creation with me!
You serve with some dipping sauce? Can you please share the recipe of that as well. Thanks
Superb 👌👌
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