Halloween Corn Croquettes
Dress up your Halloween this year with a kid-friendly Halloween Corn Croquettes recipe! Wrapped in layers of puff pastry sheets, these scary yet cute and admirable little corn croquettes will bring along loads of cherished moments for the little guests who come to visit you. A kid-friendly, fun, festive, and spooktacular snack that celebrates the spirit of Halloween!
Servings: 10 SERVINGS
Calories: 105kcal
Ingredients
BASE INGREDIENTS
- 1 can Corn Kernels drained and rinsed
- ¼ cup Carrots peeled, rinsed, and cubed
- ¼ cup Peas frozen
- 2 small Potatoes boiled and mashed
- ¼ cup Onions peeled, rinsed, and chopped
- 1 small Green chili chopped
- 1 tablespoon Cilantro leaves rinsed and chopped
SPICES
- 1 teaspoon Cumin seeds
- ¾ teaspoon Paprika
- 1 teaspoon Coarsely crushed black peppercorns adjust to taste
- - - Salt to Taste
- 1.25 cups Breadcrumbs
- 1.5 teaspoons Oil to brush the croquettes
- 1 - Puff pastry sheet (thawed)
GARNISHES
- 10 pairs Edible Eyeballs
- - - Black sesame seeds
SERVE WITH
- - - Green Chutney
- - - Tomato Ketchup
Instructions
PREPARING CORN CROQUETTES
- Before progressing with the recipe, thaw just ONE puff pastry sheet according to package instructions.
- 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.Tip — Keep the filling moisture-free — The moisture-laden mixture will not be easy to shape and fry. Therefore, always make sure the mixture is devoid of extra moisture.
- In a large bowl, combine the corn-peas-carrot mixture with mashed potatoes. Mix until incorporated. Add chopped onions and green chilies. Mix in chopped cilantro. 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. Stir in breadcrumbs. Mix until all the ingredients are evenly mixed.The combined mixture should feel dry, not sticky. Grease your palms with oil and shape the mixture into croquettes. Place the croquettes on a plate and allow them to rest in the refrigerator for 20 minutes.
- Arrange these croquettes in a single layer in the air fryer. Bake at 375 degrees F for 10-12 minutes, turning them about halfway through cooking. Bake until the croquettes are slightly golden brown and crispy.
- Remove them from the air fryer and set them aside to cool.
ASSEMBLING HALLOWEEN CORN CROQUETTES
- Time to assemble. Unfold the thawed pastry sheet and place it on a lightly flour-dusted surface. Using a rolling pin, flatten out the dough into a big square.Tip — Refreezing the puff pastry sheets — Unused pastry sheets can be wrapped in a plastic sheet and placed in the freezer. It stays best for about 2 months and can be used after thawing overnight.
- Preheat the oven to 350 degrees F. Using a pizza cutter, cut the puff pastry sheet lengthwise into ¼ inch strips. You will end up with 38-40 thin strips. You will need 4 strips in total on each croquette.
- Stretch and wrap 3 strips on the bottom part of each corn croquette. Leave some space in between for the eyes and cover the last strip on the top, making it look like a bandana (headscarf).
- 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. Arrange the wrapped corn croquettes mummies on a greased baking tray and brush them all with oil.
- Bake the corn croquettes mummies in the preheated oven. At 375 degrees F for 14 -16 minutes or until golden brown.
- Brush the freshly-baked croquettes with melted butter and allow the corn croquettes mummies to cool.
- 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.
- Serve these Halloween corn croquettes with green chutney or tomato ketchup.
Notes
Frequently Asked Questions
Can I use fresh or frozen corn to make this recipe?
Both fresh and frozen (thawed) corn kernels will work in this recipe. If using frozen corn kernels, make sure to drain and squeeze any excess liquid after it softens, as this may add extra moisture to the mixture and make it challenging to shape.
Can I make these in advance?
Yes, this is an excellent make-ahead recipe. You can shape the croquettes a day before and refrigerate them. The following day, bake, wrap and bake them again.
Can I store these Corn Croquettes?
Yes, you can store the leftovers in an air-tight container and refrigerate them for up to 3 to 5 days. Use them when needed.
The baked puff pastry corn croquettes stay well in the fridge for 2-3 days. Line an air-tight container with parchment paper, arrange the leftovers in a single layer and store them.
Can I freeze these Corn Croquettes?
Yes, these Corn Croquettes freeze well for later use. All you have to do -
- Cool the corn fritters properly after they are cooked. Please put them in a freezer-safe container and place them in the freezer. They will be good to use for a month.
- Thaw them in the refrigerator when needed and reheat them in the oven as instructed.
- To reheat - Place the Corn Croquettes on a baking sheet lined with parchment paper and bake them at 350° F for about 8 to 10 minutes or until heated through.
- frozen pizza dough
- crescent dough
- bread dough
- flaky buttermilk biscuit dough
- Homemade pizza dough works best too.
Nutrition
Calories: 105kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 230mg | Fiber: 3g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg