Airfried Cheese Corn Croquettes
Cheesy, crispy and so delicious: these potato cheese corn croquettes with homemade ranch are made in the airfryer and they’re just so, so good ♡
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Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
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Airfried Cheese Corn Croquettes
4.0 out of 5 stars (based on 1 review)
servings
6
prep time
20 min
cook time
20 min
Ingredients
Potato Corn Filling
- 3 potatoes
- 1/2 cup grated mozzarella cheese
- 1/3 cup sweet corn, boiled
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp chilli flakes
- salt, to taste
- 1/2 tsp black pepper
- 6 mozzarella pieces, for stuffing
Wet Flour Coating
- 1/4 cup cornstarch
- 1/4 cup all purpose flour
- salt, to taste
- 1/3 cup water, adjust
Seasoned Breadcrumb Coating
- 1/2 cup fine breadcrumbs
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- salt, to taste
- 1/2 tsp black pepper
Equipment
Dip: Ranch
- 1 tbsp hung curd (or greek yogurt or sour cream)
- 1 tbsp mayonnaise
- 1 tsp garlic, minced
- juice of 1/2 lemon
- 1/2 tbsp coriander, finely chopped
- 1 tsp dill, finely chopped
- 1 tbsp milk or water, to adjust consistency
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt, to taste
- 1/4 tsp pepper
Instructions:
- Boil the potatoes: Peel the potatoes and chop them into small, even pieces so they cook faster. Add them to boiling water and cook until fork tender.
- Mash: Drain the potatoes well and transfer to a bowl. Mash until mostly smooth.
- Make the mixture: Add grated mozzarella cheese, boiled sweet corn and cornstarch. Season with salt, pepper, oregano, chilli flakes, garlic powder, onion powder and mix everything together till it comes together into a soft dough like mash.
- Shape: Take small portions of the dough and flatten them slightly. Place a small piece of mozzarella in the centre and roll into smooth balls, sealing well.
-
Prepare coating: For the wet mixture, in a bowl mix together flour, cornstarch, water and salt until you get a light, runny batter. You don’t want it to be too thick. For the dry mixture, simply mix together panko breadcrumbs with your seasonings. Dip each croquette into the wet mixture, then coat evenly in the breadcrumb mixture.
Freeze (optional but recommended): Place the coated croquettes in the freezer for 30 minutes. - Airfry: Line the basket with parchment paper and place the croquettes in a single layer. Spray generously with oil and airfry for 18–20 minutes, flipping halfway through until golden brown and crisp on the outside.
- Serve with ranch: Mix hung curd, mayo, oregano, coriander, dill, salt, pepper, onion powder and pressed garlic in a bowl with a whisk or a fork for a quick homemade ranch. Serve immediately while the cheese is hot and stretchy!
Recipe Video
Leave a Comment
April 25, 2026
Excellent in taste and was soo crispy!
