Mushroom Corn Croquettes: If you want to try some new and tasty snack with tea, then Mushroom Corn Croquettes can be a great option. This snack is crispy on the outside and soft on the inside, with a wonderful combination of mushrooms, corn and spices. Its taste is so wonderful that whether children or adults, everyone likes it. The special thing is that it can be prepared at home very easily and in less time. You can make it with evening tea, on any special occasion or even for guests. If you are bored of eating the same snacks every day and want to try something new, then Crispy Mushroom Corn Croquettes can prove to be a great and delicious option for you.
Mushroom Corn Croquettes
Mushroom Corn Croquettes is a delicious and crispy snack, made with a mixture of mushrooms, sweet corn and spices. This mixture is shaped into small rolls or balls, coated in breadcrumbs and then deep fried or baked. Crispy on the outside and soft on the inside, these croquettes are a favorite with tea or as a party starter.
- 2 cups potatoes (boiled and mashed)
- 1 cup mushrooms (finely chopped)
- 1/2 cup corn (whole)
- 1 cup cheese (grated)
- 1 cup bread crumbs
- 2 teaspoons green coriander (chopped)
- 1 teaspoon cornflour
- 1/2 teaspoon crushed red chilli
- 1 teaspoon chaat masala
- 1/2 teaspoon dried oregano
- 1/2 tsp black pepper powder
- Salt (as per taste)
- Oil (for frying)
Step 1: Prepare the Mixture
In a large vessel, add boiled and mashed potatoes, finely chopped mushrooms and semi-mashed corn.
Step 2: Add spices
Now add chopped coriander, grated cheese, cornflour, chaat masala, crushed red chilli, dry oregano, salt and black pepper and mix well.
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Step 3: Make Croquettes
Make small round, long or oval croquettes from the prepared mixture.
Step 4: Roll in Bread Crumbs
Coat each croquette thoroughly in bread crumbs, so that it becomes crisp when fried.
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Step 5: Pan fry the croquettes
Heat oil in a pan and fry the croquettes on medium flame until they turn golden brown.
Step 6: Remove Excess Oil
Take out the fried croquettes on tissue paper to remove excess oil.
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Step 7: Garnish and serve
Place the croquettes on a plate, garnish with cabbage and cucumber strips and serve hot with tomato ketchup.
some additional tips
- While making the mixture for croquettes, keep in mind that the potatoes should be well boiled and mashed completely, so that the mixture becomes smooth and the croquettes can take shape easily.
- Chop the mushrooms finely and drain off excess water before using, otherwise the mixture may become loose.
- If the mixture seems too soft, you can add a little more cornflour or bread crumbs, this will make it easier to make croquettes.
- While making croquettes, shape them properly and coat them evenly in bread crumbs, this makes them more crunchy when fried.
- Keep the oil hot on medium flame and do not fry the croquettes on very high flame, so that they do not burn from outside and get cooked well from inside.
- Drain the fried croquettes on tissue paper, this will remove excess oil and keep the snack more crispy.
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