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Author Notes: Here in Maryland we have phenomenal Silver Queen Corn from our Eastern Shore. It graces our table at least once a week during the summer. All winter long I find myself longing for that quintessentially summer sweet flavor - corn. This recipe is sort of a cross between a croquette and a fritter. I used a base of bechamel but at least half of the filling is the beautiful corn puree. This gives the croquette and almost melt in your mouth texture as the puree warms up and softens. The creamy filling is balanced against the very crispy exterior. Some of the corn is left whole to give you that nice plump bite of corn amidst the sweet, creamy filing. Lime zest gives it a bit of brightness and manchego cheese ups the umami flavors. Served with Old Bay aioli - this is a Chesapeake summer treat. —meganvt01
Serves 6-8 as an appetizer
Crispy Corn Croquettes
- 3 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 2.5 cups milk
- 1 bay leaf
- 3 ears of corn, kernels cut off the cob
- 3 slices applewood bacon finely chopped (or your favorite bacon)
- 1/2 cup shallot, finely chopped (or use sweet onion)
- 4 cloves garlic, minced
- 2 limes, zested and juiced
- 1 cup manchego cheese, granted
- 2 eggs, beaten
- 1 cup panko bread crumbs (or you can use crushed saltines)
- 2 lemons - cut into wedges for serving.
- 2 cups vegetable or peanut oil for frying
- salt and pepper to taste
- First, make your bechamel. In a medium stockpot, heat the butter over medium heat. Once it is melted, add the flour and stir with a wooden spoon for 3-5 minutes until the roux darkens slightly. Add the milk, whisking away any lumps. Add the bay leaf and let the mixture simmer over medium to medium low heat being careful not to let the milk on the bottom of the pot burn. Stir with a wooden spoon until the mixture has thickened - about 6-8 minutes. Season to taste with salt and pepper. Remove from heat and let cool.
- In a large skillet, brown the bacon. Remove the bacon when it is crisp.
- Add the shallot to the bacon drippings (you may need to add olive oil or butter if you bacon is particularly lean) and sautee for 3-5 minutes until tender but not brown.
- Add the corn kernels and garlic. Cook until the kernels are tender but not soft (will depend on the starchiness of your corn) about 5 -8 more minutes.
- In a food processor - add one third of the cooked corn mix and puree. Mix the puree into the bechamel from step one, add the lime zest and juice and manchego. Fold in the bacon and whole corn kernels. Season to taste with salt and pepper.
- Spread the mixture in a 9 by 13 baking dish, cover, and place in your refrigerator for at least 2 to 3 hours or until your mixture is quite solid.
- Using a spoon, scrape up the filling from the baking dish and make little croquettes or little balls - about 3/4 inch in diameter. You don't want them too big - just one bite.
- Take each corquette and dip it into the beaten egg and then dredge in panko. Now you are ready for frying.
- In a deep pot, heat the oil to 330 degrees. Cook the croquettes quickly and allow each to brown on all sides. Drain and serve immediately.
- Serve with Old Bay Aioli and plenty of lemon wedges for squeezing over top.
Old Bay Aioli
- 1/2 cup mayo (I like Helmanns)
- 3/4 teaspoon lemon juice
- 1/2 teaspoon Old Bay - you can increase this to taste if you like
- 1/8 teaspoon Worcestershire Sauce
- Blend all of the ingredients together and let sit for 30 mins to let the flavors bloom. Serve with
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Recipe with Corn