This recipe hits all the right notes: sweet, spicy, salty and addictive. Just add beer and great friends.
- 4 ears of husked corn, grilled
- 1 1/2 cups leftover couscous
- 1 roasted red pepper, chopped
- 1 hot red pepper, seeded and chopped
- 1 cup plain yogourt mixed with 1 tsp chili sauce
- 1 tbsp olive oil
- 1 egg, beaten
- 1 cup Cotija cheese, grated or crumbled
- 1/4 cup chopped cilantro
- 1 tsp salt and freshly cracked pepper
- 2 cups panko crumbs, seasoned with salt and pepper
- Grapeseed oil, for frying
INSTRUCTIONS
- Remove the kernels from the grilled corn, and place them in a large bowl.
- Add the couscous, roasted peppers, hot peppers, yogourt, olive oil, beaten egg, Cotija cheese, cilantro, salt and pepper.
- Mix, and place in the fridge to chill for 1 hour.
- Roll the chilled mixture into croquettes, and roll them in the seasoned panko crumbs.
- Heat 1 inch of grapeseed oil in a large frying pan over medium-high heat.
- Fry the croquettes on each side until golden brown (use a mesh splatter screen to keep the oil from spitting).
- Remove to a platter, garnish with yogourt and chili sauce and serve with lime wedges. t8n