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Clam & Corn Croquettes with Fire Roasted Poblano Horseradish Aioli: by Dacyion Reid

Clam & Corn Croquettes with Fire Roasted Poblano Horseradish Aioli
Clam & Corn Croquettes with Fire Roasted Poblano Horseradish Aioli
  • Preparation time
    35 min
  • Difficulty
    Hard
  • Number of servings
    3

This recipe is a special one! This dish was created by Dacyion Reid from the Culinary Federation of Toronto. She created this recipe when competing in our Make it with Minor's Contest, where over 50 Culinary Federation Chefs participated around Canada! 

Dacyion's clam and corn croquettes feature Minor's® Fire Roasted Poblano Flavour Concentrate. The clam and corn croquettes are crispy and savory, and are served alongside a roasted poblano horseradish aoli which elevates the flavour of this dish.

Ingredients
  • Bread, 2 slices
  • Frozen corn, 1/2 cup
  • Minced scotch bonnet pepper
  • Sour cream, 1/4 cup
  • Grated cheddar, 1/4 cup
  • Mozzarella cheese, 1/2 cup
  • Grated ginger, 1/2 tbsp
  • Pre-cooked frozen clam, 1 cup
  • Minor's Fire Roasted Poblano concentrate, 1 tbsp
  • Lemon Juice, 1 tbsp
  • Chopped cilantro, 1/4 cup
  • Panko breadcrumbs, 1 cup
  • Minced garlic, 1 tsp
  • Garlic powder, 1 tsp
  • Paprika, 1 tbsp
  • Onion powder, 1 tsp
  • Eggs, 3
  • All-purpose flour, 1 cup
  • Vegetable oil for frying
Preparation
  • 1
    Cut the bread into small cubes and place into a food processor, pulse until the bread dissolves into crumbly pieces.
  • 2
    Place breadcrumbs into a large bowl and add in the sour cream. Mix until combined.
  • 3
    In the food processor, add corn and pulse it around 3 times to break down the corn. Repeat this step with the clams. Add both corn and clams to the breadcrumbs and sour cream mixture.
  • 4
    Add all the other ingredients (except for 1 egg, paprika, and panko) to the bowl and stir until fully incorporated.
  • 5
    Shape the mixture into small balls. Heat up the oil on the stove in a deep frying pan or fryer.
  • 6
    Mix in the paprika, panko breadcrumbs, and dry parsley flakes in a small bowl.
  • 7
    Whisk egg with 2 tablespoons of water in a bowl.
  • 8
    Add flour and season with salt and pepper.
  • 9
    Coat balls in flour, egg wash, and breadcrumbs. Fry on medium heat until golden brown (5-6 minutes). Once cooked, remove croquettes and place in paper towel to remove excess oil.
  • 10
    Serve with Roasted Poblano Horseradish Aioli and garnish!