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Potato and Sweetcorn Croquettes

When the sweetcorn is in season, make these easy croquettes. Fresh basil makes them extra summery!
Servings 10 croquettes
Author Robin Asbell


  • 1 pound Yukon Gold or other waxy potato
  • 2 medium ears of corn kernels removed
  • 1 cup fresh basil divided
  • 1 teaspoon salt
  • 3/4 cup panko
  • oil for frying
  • 1/2 cup avocado mayonnaise


  • Boil the potatoes in their skins until very tender, then drain. As soon as they are cool enough to handle, slip off the skins and mash or put through a potato ricer. Put in a large bowl and let cool completely.
  • Set up a large skillet and a large plate lined with a double layer of paper towels for draining the croquettes.
  • To the potatoes, add the salt, corn kernels, and half of the basil. Stir to mix well. Form 1/4 cup portions, shape into patties, and coat with panko. Place on a plate and chill for at least an hour, or until time to cook.
  • Place the large skillet over medium-high heat and let heat for a few seconds, then pour in oil to 1/4-inch deep. Let the oil heat to a "shimmer" and place one croquette in the pan. If it sizzles, add as many as you can fit without any of them touching. Cook, using a metal spatula to carefully turn them as they brown.
  • Drain the finished croquettes on the paper towel lined plate.
  • In a small bowl, stir the mayonnaise with the remaining basil.
  • Serve croquettes with basil mayo.