This original Tarla Dalal recipe can be viewed for free

Corn Croquettes


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A masterpiece in corn, delicately flavoured with celery and cheese.

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Preparation time: 
Cooking time: 
Makes 25 to 30 croquettes.


Ingredients



For the sauce
1 1/2 cups milk
4 tbsp butter
5 tbsp plain flour (maida)

For the croquettes
18 fresh large corncobs
1 tbsp chopped celery
1 tbsp chopped coriander (dhania)
4 green chillies, chopped
4 tbsp grated processed cheese
1 tsp butter
1/3 cup plain flour (maida)
bread crumbs to fry
oil for deep-frying
salt to taste
tomato ketchup for serving

Method

    For the sauce
    1. Melt the butter in a vessle, add the flour and cook for a little time.
    2. Now add the milk. Go on stirring and cooking until the mixture becomes a lump.
    3. Cool.

    How to proceed
    1. Grate half the corn and take out whole corns from the rest.
    2. Add the butter and 1/2 teacup of water and cook in a pressure cooker.
    3. Mix the cooked corn, the prepared sauce, the celery, coriander, green chillies, cheese and salt. Shape into croquettes.
    4. Mix 1/2 teacup of flour and 1 teacup of water. Dip the croquettes into the paste. Roll into the bread crumbs.
    5. When you want to serve, deep fry in oil.
    6. Serve hot with tomato ketchup.

    Tips
    1. You can also use frozen cream - style corn ( 1 packet ) if fresh corn is not available. But do not forget to allow the frozen corn to thaw before use.
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