Jalapeño Cheese Croquettes
Jalapeño Cheese Croquettes
Ingredients
For the Croquettes
- 2 potatoes, medium-sized, boiled and mashed
- 1/2 cup sweet corn, boiled
- 1/4 cup onion, finely chopped
- 2 jalapeños, finely chopped
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon red chili flakes
For the Cheese Filling
- 1/2 cup mozzarella cheese, grated
- 1/4 cup processed cheese, grated
For the Coating
- 3 tablespoons all-purpose flour
- 3 tablespoons cornflour
- as needed water, for batter
- 1/2 cup breadcrumbs
For Frying
- as needed oil, for frying
Instructions
- 1
In a large bowl, combine the mashed potatoes, boiled sweet corn, finely chopped onion, and finely chopped jalapeños. Season with black pepper powder, salt, mixed herbs, and red chili flakes. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min
- 2
In a separate small bowl, combine the grated mozzarella cheese and grated processed cheese. Mix them together to create the cheese filling.
⏱️ 2 min
- 3
Take a small portion of the prepared potato mixture and flatten it in your palm. Place a small amount of the mixed cheese filling in the center of the flattened potato mixture. Carefully seal the edges of the potato mixture around the cheese, then roll it into an oval shape (or your desired shape) to form a croquette. Repeat this process for the remaining potato mixture and cheese.
⏱️ 15 min
- 4
In a bowl, combine the all-purpose flour and cornflour. Gradually add a little water and whisk until you get a smooth, lump-free batter of medium consistency.
⏱️ 3 min
- 5
Dip each shaped croquette into the prepared batter, ensuring it is fully coated. Immediately after, transfer the battered croquette to a bowl with the breadcrumbs and coat it thoroughly and evenly.
⏱️ 5 min
- 6
Place the coated croquettes on a plate and refrigerate them for 30 minutes. This step helps them set and prevents them from breaking during frying.
⏱️ 30 min
- 7
Heat oil in a pan suitable for deep frying. Once the oil is hot, carefully place the coated croquettes into the hot oil. Fry them until they turn golden brown and crispy on all sides.
⏱️ 15 min
- 8
Remove the fried croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the Jalapeño Cheese Croquettes hot with ketchup or your favorite chutney.
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Cheese Croquettes
For the Croquettes
- 2 potatoes, medium-sized, boiled and mashed
- 1/2 cup sweet corn, boiled
- 1/4 cup onion, finely chopped
- 2 jalapeños, finely chopped
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon red chili flakes
For the Cheese Filling
- 1/2 cup mozzarella cheese, grated
- 1/4 cup processed cheese, grated
For the Coating
- 3 tablespoons all-purpose flour
- 3 tablespoons cornflour
- as needed water, for batter
- 1/2 cup breadcrumbs
For Frying
- as needed oil, for frying
Instructions
- 1
In a large bowl, combine the mashed potatoes, boiled sweet corn, finely chopped onion, and finely chopped jalapeños. Season with black pepper powder, salt, mixed herbs, and red chili flakes. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min - 2
In a separate small bowl, combine the grated mozzarella cheese and grated processed cheese. Mix them together to create the cheese filling.
⏱️ 2 min - 3
Take a small portion of the prepared potato mixture and flatten it in your palm. Place a small amount of the mixed cheese filling in the center of the flattened potato mixture. Carefully seal the edges of the potato mixture around the cheese, then roll it into an oval shape (or your desired shape) to form a croquette. Repeat this process for the remaining potato mixture and cheese.
⏱️ 15 min - 4
In a bowl, combine the all-purpose flour and cornflour. Gradually add a little water and whisk until you get a smooth, lump-free batter of medium consistency.
⏱️ 3 min - 5
Dip each shaped croquette into the prepared batter, ensuring it is fully coated. Immediately after, transfer the battered croquette to a bowl with the breadcrumbs and coat it thoroughly and evenly.
⏱️ 5 min - 6
Place the coated croquettes on a plate and refrigerate them for 30 minutes. This step helps them set and prevents them from breaking during frying.
⏱️ 30 min - 7
Heat oil in a pan suitable for deep frying. Once the oil is hot, carefully place the coated croquettes into the hot oil. Fry them until they turn golden brown and crispy on all sides.
⏱️ 15 min - 8
Remove the fried croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the Jalapeño Cheese Croquettes hot with ketchup or your favorite chutney.