Peel, cube the potatoes. I used frozen corn and microwaved to cook it. You can choose your method to cook, but make sure it does not retain any water.

Boil water, add the cubed potato, salt and cook until soft. Do not overcook. Otherwise it will retain water.

Transfer to mixing bowl and mash it well.

Add cooked corn, coriander leaves, green chilli, pepper powder, Italian herbs, cheese, required salt and mix well.

Divide into 12 equal size balls, shape into cylinders or any desired shapes.

Mix maida in milk to make a batter, thick enough to coat. Keep corn flour and bread crumbs ready in separate bowls/ tray. Coat each rolled croquette in corn flour first.

Dip it in maida. Roll it in bread crumbs. Use both hands, to handle wet and dry ingredients separately for less mess.

Repeat to finish all. Heat oil and drop few at a time. Cook until golden.

Turn once or twice for even browning. Drain over paper towel.

Tag @appetizing.adventure on Instagram if you do try these!