You’ll Need
For the Filling
300g creamed corn, 150g sweetcorn kernels, drained, 100g mature Cheddar, grated
50g Parmesan, grated
6 rashers smoked streaky bacon, cooked and finely chopped, 40g butter
2 garlic cloves, crushed
2 tbsp plain flour, 120ml whole milk
1 tsp smoked paprika, 1 tsp onion powder
1 tsp chopped fresh chives, 1 tsp sea salt, ½ tsp cracked black pepper
For the Coating
80g plain flour
2 eggs, beaten
150g panko breadcrumbs
Olive oil spray
Optional but Dangerous
Hot honey
Ranch dressing
Chipotle mayo
Fresh chives
Extra Parmesan
Method
Preheat your air fryer to 190°C.
Melt the butter in a saucepan and gently cook the garlic for 30 seconds.
Stir in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth.
Add the creamed corn, sweetcorn, Cheddar, Parmesan, bacon, smoked paprika, onion powder, chives, salt and black pepper.
Cook gently until the mixture becomes thick enough to hold its shape.
Transfer to a bowl and chill for 30–45 minutes until firm.
Scoop the mixture into 16 evenly sized balls.
Coat each one in flour, then beaten egg, then panko breadcrumbs.
Lightly spray with olive oil.
Arrange the croquettes in the air fryer basket with space between each one.
Air fry for 10–12 minutes, turning halfway through, until deeply golden and beautifully crisp.
Serve immediately with your favourite dipping sauce.