Gourmet fritters and croquettes
Sweetcorn and cheese fritters
A Brazilian party fritter made with sweetcorn and a melting cheese center.
- Yield
- 40 pieces
- Prep
- 50 min
- Cook
- 20 min
- Resting / chilling
- 35 min
- Total time
- 1 h 45 min
Ingredients
- 400 g cooked drained sweetcorn
- 180 ml whole milk
- 230 g wheat flour
- 25 g butter
- 5 g salt
- 10 g chopped parsley
- 180 g small mozzarella cubes
- 80 g beaten pasteurized egg
- 130 g breadcrumbs
- 1,500 ml frying oil (pot volume)
Method
- Pulse half the sweetcorn with the milk, leaving small pieces.
- Heat with butter, salt and the remaining corn until almost boiling.
- Add all the flour and stir on low heat for 4 minutes until the dough releases from the pan.
- Fold in parsley and let the dough cool until just warm.
- Shape 40 portions, enclose mozzarella and seal into fritters of about 25 g each.
- Coat in beaten egg and breadcrumbs, covering the seams; refrigerate for 20 minutes.
- Fry at 175 °C (347 °F) for about 3 minutes until golden.
- Drain on a rack and keep in a single layer until serving.
How to serve: For a 100-piece party box, arrange 10 rows of 10 in food-safe packaging with breathable liners. Let steam escape before closing; use paper cups only after draining.
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