There’s nothing like a crispy exterior and a melting interior to elevate any family gathering or night with friends. Chef Ben Yishai’s corn and mozzarella croquette is exactly that: A small dish that combines homey simplicity with an impressive effect, one that will stop everyone around the table.
The combination of soft mashed potatoes, sweet corn kernels, and melting mozzarella cubes, wrapped in a golden coating of panko breadcrumbs, creates an addictive dish that’s easy to make at home and hard to stop eating.
Ingredients:
Half a kilo of potatoes
1 cup of corn kernels
Salt – to taste
1 egg
Mozzarella cubes (as needed)
For coating: Flour, an additional egg, and panko breadcrumbs
Oil for deep frying
For serving: Finely chopped parsley
1. Peel and cut the potatoes into cubes, cook in a pot with cold water until soft, and mash until smooth.
2. Season with salt, add the cup of corn and the egg, and mix well.
3. Roll the mixture into balls by hand and insert a mozzarella cube into each. Shape into an elongated form.
4. Coat with flour, egg, and panko breadcrumbs. Place on a tray and chill to set.
5. Deep fry in oil (170°C) until perfectly golden.
6. Serve with finely chopped parsley, and a warning upfront – it’s addictive.
Ben Shai, in collaboration with Sugat