Corn, cheese, and jalapeños are mixed into a savory dough, rolled into small pieces, and pan fried to crispy perfection. Serve with a spicy chipotle mayonnaise dip to make these croquettes a delicious appetizer or snack that everyone will love!
Corn, cheese, and jalapeños are mixed into a savory dough, rolled into small pieces, and pan fried to crispy perfection. Serve with a spicy chipotle mayonnaise dip to make these croquettes a delicious appetizer or snack that everyone will love!
Ingredients
8.75 OZ / 250 G grapeseed oil
1 CLOVE garlic
2 TSP chipotle pepper in adobo sauce
2 EA egg yolks
2 TSP Dijon mustard
4 TSP lime juice
17.5 OZ / 500 ML water
5 EA eggs
7 OZ / 200 G corn cobs
3.5 OZ / 100 G Manchego
1 OZ / 30 G butter
1 OZ / 30 ML olive oil
1.5 OZ / 40 G onion
0.75 OZ / 20 G jalapeño pepper
5 OZ / 150 G plain flour
14 OZ / 400 ML milk
1 TSP salt
10.5 OZ / 300 G breadcrumbs
Directions
Weigh out the grapeseed oil. Chop the garlic into small pieces.
Add the chipotle peppers, Dijon mustard, egg yolks, lime juice, and garlic to the mixing bowl. Blend for 1 minute / speed 6.
Slowly drizzle in the oil until you have a combined mayonnaise while blending for 1 minute / speed 6. Season with salt and store to one side in the fridge.
Add water in mixing bowl, place 2 egg into the simmering basket and the corn in the deep steamer tray. Steam for 14 minutes / 212°F|100°C / speed 2.
Remove the eggs and run under cold water. Continue to steam the corn for 10 minutes / 212°F|100°C / speed 2.
Remove the corn and allow to cool. When cool remove the kernels and place in a bowl.
Add the Manchego in a clean mixing bowl. Blend for 10 seconds / speed 8. Take out and place to one side, clean the bowl.
Peel the eggs, and roughly chop with a knife. Place to one side.
Add butter, jalapeno, olive oil and onion in mixing bowl. Chop for 8 seconds/ speed 8. Scrape down the sides.
Sauté for 3 minutes / 250°F|120°C / speed 2. Add the flour and mix for 2 minutes / 195°F|90°C / speed 4.
Add the milk and mix for 10 seconds / speed 8. Cook for 7 minutes / 195°F|90°C / speed 2.
Add the cooked chopped egg and the Manchego, mix for 20 seconds / speed 3 / reverse. Place into a bowl and allow to cool.
Crack the remaining 3 eggs into a bowl and mix again for 20 seconds / speed 3 / reverse.
Add the remaining flour into a bowl with a pinch of salt. Add the bread crumbs to a bowl and place to one side. You should now have 3 bowls, first bowl must be flour, followed by egg and then breadcrumbs in this order.
Make the croquettes into small ball, bitesize pieces around 25-30.Roll each ball in the 3 bowls, flour, egg mixture, then breadcrumbs and then place on a plate at the end of the line.
Place a pan on the stove with 100g of oil and turn the heat to medium. Roll each ball into a croquette shape, (cylinder) then add to the pan on a medium heat. Cook for 3-5 minutes until they turn golden brown.
Serve on wooden board with the chipotle aioli to dip into and fresh lime as a garnish. Enjoy your dish!
