Potato croquettes recipe, perfect looking potato croquettes that are vegetarian friendly. Potato, corn, cheese as main ingredients, these are great snack for kids, perfect party starters too. I saw these cheese oozing croquettes in Tasty, but it was not a vegetarian one. But I loved the recipe and Aj too saw it and got way too much tempted by it. I saved it for trying and since Aj’s holiday is gonna end, he asked me to do this for him. He was also helping me in preparing these veggie croquettes. I used maida for coating and corn for vegetarian option. I made these in cylindrical shapes, but you can make in your comfortable favorite shape.
Potato croquettes vegetarian recipe
Recipe Cuisine:International | Recipe Category: Snack
Prep Time: 30 mins | Cook time: 20 mins | Serves: 12
Prep Time: 30 mins | Cook time: 20 mins | Serves: 12
Click here for cup measurements
Ingredients
Potato – 4
Cheese – 3/4 cup
Sweet corn, cooked – 1/4 cup
Coriander leaves, very finely chopped – 1/2 cup
Black pepper powder – 1 tsp
Salt – As needed
Green chilli – 2, very finely chopped
Italian herbs – 1 tsp
Corn four – 1/4 cup
All purpose flour/ Maida – 3 tbsp
Milk – 1/4 cup
Bread crumbs – 3/4 cup
Cheese – 3/4 cup
Sweet corn, cooked – 1/4 cup
Coriander leaves, very finely chopped – 1/2 cup
Black pepper powder – 1 tsp
Salt – As needed
Green chilli – 2, very finely chopped
Italian herbs – 1 tsp
Corn four – 1/4 cup
All purpose flour/ Maida – 3 tbsp
Milk – 1/4 cup
Bread crumbs – 3/4 cup
Step by step instructions
- Peel, cube the potatoes. I used frozen corn and microwaved to cook it. You can choose your method to cook, but make sure it does not retain any water.
- Boil water, add the cubed potato, salt and cook until soft. Do not overcook. Otherwise it will retain water.
- Transfer to mixing bowl and mash it well.
- Add cooked corn, coriander leaves, green chilli, pepper powder, Italian herbs, cheese, required salt and mix well.
- Divide into 12 equal size balls, shape into cylinders or any desired shapes.
- Mix maida in milk to make a batter, thick enough to coat. Keep corn flour and bread crumbs ready in separate bowls/ tray. Coat each rolled croquette un corn flour first.
- Dip it in maida. Roll it in bread crumbs. Use both hands, to handle wet and dry ingredients separately for less mess.
- Repeat to finish all. Heat oil and drop few at a time. Cook until golden.
- Turn once or twice for even browning. Drain over paper towel.
Tips
- You can choose any method to cook potato, but make sure it does not retain water, as well as cooked well.
- You can skip corn and add some chopped onions as well.
- I cubed the cheese and added, you can choose to grate too. I used amul processed cheese cubes.
- After rolling in step 4 or before frying you can choose to refrigerate the croquettes.
- If some cheese oozes out while frying, just take it out and discard after frying each batch.
Serve hot with tomato sauce or your favorite dip.
