Paneer And Corn Croquettes Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated paneer, boiled corn kernels, mashed potatoes, finely chopped onions, green chilies, ginger-garlic paste, and a mix of spices.
• STEP 2.Mix well to form a smooth mixture. Divide the mixture into small portions and shape them into croquettes.
• STEP 3.In a separate bowl, whisk together all-purpose flour and water to make a smooth batter. Dip each croquette into the batter, ensuring it is coated evenly.
• STEP 4.Heat oil in a deep pan or kadhai. Fry the croquettes in hot oil until they turn golden brown and crispy.
• STEP 5.Remove from the oil and drain excess oil on a kitchen towel. Serve hot with ketchup or mint chutney.

Cooking Tips

• Make sure to squeeze out any excess water from the boiled corn kernels before adding them to the mixture.
• You can add grated cheese to the mixture for an extra cheesy flavor.
• To make the croquettes healthier, you can bake them in the oven instead of deep frying.

Storage and Serving

• Paneer and Corn Croquettes are best served hot and crispy.
• You can store any leftover croquettes in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (180°C) and bake the croquettes for 10-15 minutes until heated through.