Days of Not Counting Calories | Episode 4: Crispy Corn & Jalapeño Croquettes with a Gooey Cheese Centre
Welcome back to Days of Not Counting Calories, where every recipe is an excuse to enjoy your favourite comfort foods without overthinking every bite. Because let's be honest—some snacks are simply too delicious to say no to, and these Corn & Jalapeño Croquettes are definitely one of them.
For Episode 4, we're making golden, crispy croquettes that are crunchy on the outside and irresistibly cheesy on the inside. Every bite is filled with creamy mashed potatoes, sweet bursts of corn, spicy pickled jalapeños, and loads of melted mozzarella, all wrapped in a perfectly crisp panko coating. They're the kind of snack that's impossible to stop eating once you've had the first one.
Whether you're serving them at a party, making them for movie night, or simply treating yourself to an indulgent evening snack, these croquettes never disappoint. They're comforting, cheesy, spicy, and everything you could want when calories aren't on the menu.
Note
Ingredients
For the Croquettes
2 medium boiled potatoes, mashed
¾ cup boiled sweet corn
2–3 tbsp pickled jalapeños, finely chopped
½ cup grated mozzarella
2 tbsp grated cheddar or processed cheese (optional)
2 tbsp all-purpose flour
Salt, to taste
½ tsp garlic powder
½ tsp oregano
½ tsp black pepper
For the Coating
¼ cup all-purpose flour
¼–⅓ cup water
1 cup panko breadcrumbs
How to Make Corn & Jalapeño Croquettes
Step 1: Prepare the Filling
In a large mixing bowl, combine the mashed potatoes, boiled sweet corn, chopped pickled jalapeños, mozzarella, cheddar (if using), all-purpose flour, salt, garlic powder, oregano, and black pepper.
Mix everything together until well combined and evenly distributed.
Step 2: Shape the Croquettes
Divide the mixture into 6–8 equal portions and shape each one into a croquette or oval log.
Step 3: Prepare the Coating
In a small bowl, whisk together the flour and water until you have a smooth, lump-free slurry.
Dip each croquette into the slurry, then coat it generously with panko breadcrumbs.
Repeat the coating process one more time for an extra crispy, crunchy crust.
Step 4: Chill Before Frying
Place the coated croquettes in the refrigerator for 15–20 minutes. This helps them firm up and prevents them from breaking while frying.
Step 5: Fry Until Golden
Heat oil to 170–175°C.
Carefully fry the croquettes until they're beautifully golden brown and crisp on all sides.
Transfer them to a paper towel-lined plate to drain any excess oil.
Serve immediately while the cheese is still perfectly melted.
Tips for the Crispiest Croquettes
Mash the potatoes well so the mixture holds together easily.
Drain the corn thoroughly to prevent excess moisture.
Double-coat the croquettes with slurry and panko for maximum crunch.
Chilling before frying helps the croquettes keep their shape.
Fry in medium-hot oil to ensure the coating becomes crispy without burning.
My Favourite Way to Enjoy Them
These croquettes are best eaten fresh out of the fryer while the cheese is still wonderfully gooey. I love serving them with spicy mayo, garlic aioli, chipotle sauce, or classic ketchup. Add a squeeze of fresh lime on top for a little brightness, and you've got the ultimate party snack or evening treat that's guaranteed to disappear within minutes.
Final Thoughts
Episode 4 of Days of Not Counting Calories is all about embracing the joy of indulgent snacking. These Corn & Jalapeño Croquettes are crispy, cheesy, creamy, and packed with just the right amount of spice, making them the perfect comfort food for any occasion. They're easy to prepare, impossible to resist, and proof that some of the best recipes are the ones you enjoy without worrying about the numbers.
Because sometimes, the crunch is worth it, the cheese pull is worth it, and every single bite deserves to be enjoyed.