Jalapeño and corn croquettes with chipotle mayonnaise

Name: Jalapeño and corn croquettes with chipotle mayonnaise
Prep time: 40 min
Cook time: 25 h 20 min
Total time: 25 h 20 min
Yield: 30 pieces
Ingredients: 250 g grapeseed oil; 1 garlic clove; 2 tsp chipotle chillies in adobo sauce; 2 egg yolks; 1 tsp Dijon mustard; 20 g lime juice; 1 pinch sea salt; 500 g water; 5 eggs; 2 sweet corn cobs; 100 g manchego cheese; 30 g butter; 30 g oil; 30 g brown onion; 1 jalapeño chilli; 90 g plain flour; 400 g full cream milk; ½ tsp sea salt; 300 g breadcrumbs

3.5 13 ratings

Prep. 40 min

Total 25 h 20 min

30 pieces

Ingredients

Chipotle mayonnaise

grapeseed oil
250 g
garlic clove
1
chipotle chillies in adobo sauce
2 tsp
egg yolks
2
Dijon mustard
1 tsp
lime juice (approx. ½ lime)
20 g
sea salt to taste
1 pinch

Croquettes

water
500 g
eggs
5
sweet corn cobs (approx. 180 g), husks removed
2
manchego cheese or vintage cheddar cheese, cut into pieces (3 cm)
100 g
butter
30 g
oil plus extra for frying (approx. 250-300 g)
30 g
brown onion cut into pieces
30 g
jalapeño chilli deseeded if preferred and cut into halves, or 2-3 tbsp pickled jalapeño chillies, drained
1
plain flour
90 g
full cream milk
400 g
sea salt
½ tsp
breadcrumbs
300 g