Halloween Corn Croquettes

Halloween is finally here! It’s one of the most cherished times of the year among kids and adults as they get to dress up in their scariest Halloween costume and go from door to door collecting candy and treats.

To celebrate the spirit of Halloween, I am making Halloween Corn Croquettes for all the little feet that walk up to my driveway. Now, who can resist these adorable finger-foods?

Wrapped in puff-pastry sheets, this scary-looking yet delicious croquettes will attract kids of all ages and adults alike.

A bit of friendly advice: You may want to double up on these croquettes as it disappears quickly from the platter.

The name ‘Croquettes‘ in french means croquer (kro-kay) meaning to crunch.

Croquettes originated in France but later traveled down to Spain. French croquettes are filled with mashed potatoes, whereas Spain croquettes are filled with bechamel sauce.

Croquettes recipe came into existence as a way to use up all the leftovers in the fridge. The main ingredient, whether it is leftover meat or vegetable, is combined with other ingredients and is shaped like a cylinder. Later it’s rolled in breadcrumbs and then deep-fried or baked to perfection.

But over the years, the original croquettes have branched out into many different versions, and every region has developed its own recipe.

My version today features a baked corn croquette wrapped up in puff pastry sheet and baked until golden brown.

• Corn kernels – is the key ingredient. Corn lends a beautiful color and some nutrients like vitamin B, C, and magnesium.
• Frozen green peas – adds a pop of color and nutritional value as they are high in nutrients, fiber, and antioxidants.
• Carrots – peeled, chopped, and cubed. Carrots also add a splash of color and nutrition as they are rich in beta-carotene and a great source of several vitamins and minerals.
• Potatoes – Boiled, peeled, and mashed. Mashed potatoes bind the mixture together.

• Red Onion – chopped. Adds texture and extra flavor.
• Green chilies – chopped, to spice up the flavor.
• Cilantro – washed and chopped. Fresh herbs add color and flavor. 
• Breadcrumbs – I have used homemade breadcrumbs, although store-bought breadcrumbs will work great too. It absorbs all the moisture from the veggies and helps in binding these croquettes.
• Seasonings like – cumin seeds, paprika, and some salt and pepper to taste.
• Oil – to brush these croquettes.
• Puff Pastry Sheets – to wrap the corn croquettes.

1. Before you progress with the sweet corn croquettes recipe: thaw just ONE puff pastry sheet at room temperature for at least 30 minutes. 
2. While the pastry sheets are thawing, let’s prepare the corn croquettes. Gather your ingredients – Add corn kernels, frozen peas, and carrots to the food processor.

• Pulse – until the mixture looks like coarse breadcrumbs. The mixture should look coarse, not smooth, or paste-like. Therefore, take precautions and pulse in increments until you reach the desired texture.

1. In a large bowl, combine the corn-peas-carrot mixture with mashed potatoes. Mix until incorporated. 

2. Add chopped onions and green chilies.

3. Mix in chopped cilantro.

4. Stir in all the seasonings – cumin seeds, paprika, salt, and pepper. You can taste the mixture at this stage and adjust the seasonings if needed.

5. Stir in breadcrumbs.

6. Mix until all the ingredients are evenly mixed.

7. The combined mixture should feel dry, not sticky. 

8. Grease your palms with oil and shape the mixture into croquettes. Place the Halloween potato and corn croquettes on a plate and allow to rest in the refrigerator for 20 minutes.

9. Arrange these croquettes in a single layer in the air fryer. 

10. Bake @375 degree F for 12-15 minutes, turning them about halfway through cooking. Bake until the croquettes are slightly golden brown and crispy. Remove from airfryer and set the baked corn croquettes aside to cool.

PROTIP – For a healthier option, I have baked the Halloween corn potatoe croquettes but 

• For a crispier taste, feel free to fry these corn croquettes in oil until evenly golden.
• These croquettes can be baked in an oven too. Baking time and the temperature remains the same. 

11. Time to assemble. Unfold the thawed pastry sheet and place it on a lightly flour-dusted surface. 

12. Using a rolling pin, flatten out the dough into a big square.

Start preheating your oven @350 degree F. 

13. Using a pizza cutter, cut the puff pastry sheet lengthwise into 1/4 inch strips. You will end up with 38-40 thin strips. You will need 4 strips in total on each croquette.

14. Stretch and wrap 3 strips on the bottom part of each corn croquettes. Leave some space in between for the eyes and cover the last strip on the top, making it look like a bandana (headscarf).

15. Repeat the process with the rest of the croquettes. Secure the end of the last strip by pinching the dough together to secure the strip if necessary.

Stretch and wrap each croquette in such a way as if you are bandaging a thing.

17. Bake the corn croquettes mummies, in the preheated oven. At 375 degrees F for 14 -16 minutes or until golden brown.

Depending on your oven, it may take a little more or less time to bake these croquettes. Therefore, just keep a watchful eye on them after 14 minutes!

18. Brush the freshly-baked croquettes with melted butter and allow the corn croquettes mummies to cool. 

19. Time to attach the eyes to these mummies. I have used a dab of vegan mayo to stick the edible eyeballs to my corn croquettes. But you can use mustard sauce or ketchup too to create eyes.

What other dough can I use to make these mummies?

Halloween Corn Croquettes can be made with many different types of doughs. Some tested and tried options are – 

• frozen pizza dough
• crescent dough
• bread dough
• flaky buttermilk biscuit dough
• homemade pizza dough works best too.

What can I use instead of corn croquettes?

To speed up the process, you can swap corn croquettes with store-bought vegetarian kebabs, veggie hot dogs, or frozen paneer rolls.

Can I make these Halloween croquettes ahead of time?

Absolutely! This is a great make-ahead appetizer recipe. Choose your stage:

1. Shape and refrigerate – shape the corn mixture like croquettes and refrigerate overnight. Stays well for 2 days. You can even freeze the uncooked croquettes for 2 weeks in the freezer. When ready to cook, thaw them at room temperature and proceed with the next step. 
2. Bake and refrigerate – bake the croquettes until golden brown. Allow them to cool, then store in an airtight container and refrigerate. 
3. Wrap and refrigerate – wrap the croquettes in puff pastry dough, arrange them on a baking tray. Cover with a plastic wrap and refrigerate until ready to bake. When you are ready, bake in a preheated oven until golden brown. 

The baked puff pastry corn croquettes stay well in the fridge for 2-3 days. To store, line an airtight container with parchment paper, arrange the leftovers in a single layer, and store.

Can I reheat these croquettes?

You sure can! When ready to eat, arrange the leftovers on a baking sheet. Reheat in a preheated oven (350 degrees F) for 5-7 minutes or until warm. 

Free free to experiment, some other variations!

• For more flavor and color, add chopped spinach or kale to the croquettes.
• Don’t have a liking for peas, swap it with the vegetable of your choice. 
• Like it cheesy, stuff these croquettes with mozzarella string cheese.
• Edible eyeballs – substitute them with a small round of cheese slice stud with black peppercorn.