Chesapeake Crispy Corn Croquettes Recipe

Name: Chesapeake Crispy Corn Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crispy Corn Croquettes; 3 tablespoons unsalted butter; 4 tablespoons all purpose flour; 2.5 cups milk; 1 bay leaf; 3 ears of corn, kernels cut off the cob; 3 slices applewood bacon finely chopped (or your favorite bacon); 1/2 cup shallot, finely chopped (or use sweet onion); 4 cloves garlic, minced; 2 limes, zested and juiced; 1 cup manchego cheese, granted; 2 eggs, beaten; 1 cup panko bread crumbs (or you can use crushed saltines); 2 lemons - cut into wedges for serving.; 2 cups vegetable or peanut oil for frying; salt and pepper to taste; Old Bay Aioli; 1/2 cup mayo (I like Helmanns); 3/4 teaspoon lemon juice; 1/2 teaspoon Old Bay - you can increase this to taste if you like; 1/8 teaspoon Worcestershire Sauce

Servings: persons

Crispy Corn Croquettes
3 tablespoons unsalted butter
4 tablespoons all purpose flour
2.5 cups milk
1 bay leaf
3 ears of corn, kernels cut off the cob
3 slices applewood bacon finely chopped (or your favorite bacon)
1/2 cup shallot, finely chopped (or use sweet onion)
4 cloves garlic, minced
2 limes, zested and juiced
1 cup manchego cheese, granted
2 eggs, beaten
1 cup panko bread crumbs (or you can use crushed saltines)
2 lemons - cut into wedges for serving.
2 cups vegetable or peanut oil for frying
salt and pepper to taste
Old Bay Aioli
1/2 cup mayo (I like Helmanns)
3/4 teaspoon lemon juice
1/2 teaspoon Old Bay - you can increase this to taste if you like
1/8 teaspoon Worcestershire Sauce

1
First, make your bechamel. In a medium stockpot, heat the butter over medium heat. Once it is melted, add the flour and stir with a wooden spoon for 3-5 minutes until the roux darkens slightly. Add the milk, whisking away any lumps. Add the bay leaf and let the mixture simmer over medium to medium low heat being careful not to let the milk on the bottom of the pot burn. Stir with a wooden spoon until the mixture has thickened - about 6-8 minutes. Season to taste with salt and pepper. Remove from heat and let cool.
2
In a large skillet, brown the bacon. Remove the bacon when it is crisp.
3
Add the shallot to the bacon drippings (you may need to add olive oil or butter if you bacon is particularly lean) and sautee for 3-5 minutes until tender but not brown.
4
Add the corn kernels and garlic. Cook until the kernels are tender but not soft (will depend on the starchiness of your corn) about 5 -8 more minutes.
5
In a food processor - add one third of the cooked corn mix and puree. Mix the puree into the bechamel from step one, add the lime zest and juice and manchego. Fold in the bacon and whole corn kernels. Season to taste with salt and pepper.
6
Spread the mixture in a 9 by 13 baking dish, cover, and place in your refrigerator for at least 2 to 3 hours or until your mixture is quite solid.
7
Using a spoon, scrape up the filling from the baking dish and make little croquettes or little balls - about 3/4 inch in diameter. You don't want them too big - just one bite.
8
Take each corquette and dip it into the beaten egg and then dredge in panko. Now you are ready for frying.
9
In a deep pot, heat the oil to 330 degrees. Cook the croquettes quickly and allow each to brown on all sides. Drain and serve immediately.
10
Serve with Old Bay Aioli and plenty of lemon wedges for squeezing over top.
11
Blend all of the ingredients together and let sit for 30 mins to let the flavors bloom. Serve with

1392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crispy Corn Croquettes, 3 tablespoons unsalted butter, 4 tablespoons all purpose flour, 2.5 cups milk, and more.

Yes, Chesapeake Crispy Corn Croquettes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chesapeake Crispy Corn Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions