Instructions

01
Cook rice in a pot with 2 cups water and 1/2 teaspoon salt, covered, over low heat for 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff and transfer to a large bowl.
02
Meanwhile, bring a small pot of salted water to a boil. Break spaghetti into 1-inch pieces, add, and cook until just al dente, about 7 minutes. Drain and add to the rice.
Herb says
Short pasta pieces make for easier mixing and more even croquettes. Geometry is delicious.
03
Heat 1 tablespoon vegetable oil in a skillet over medium-high. Add mushrooms, remaining 1/2 teaspoon salt, and cook until browned and moisture evaporates, 5 minutes.
04
Add thawed corn to mushrooms. Sauté 2 minutes, then transfer mixture to the rice-pasta bowl.
05
In a small bowl, whisk 2 eggs and 1/4 cup heavy cream until smooth. Pour over the rice mixture. Add chili powder, smoked paprika, and black pepper. Stir until thoroughly combined and sticky.
Herb says
The egg-cream mix is your edible glue. No Elmer's required.
06
Line a baking sheet with parchment. With damp hands, form the mixture into 16 balls (about 2 tablespoons each). Place on the sheet and refrigerate 20 minutes to help them firm up.
07
Set up a breading station: Beat the remaining egg with 1 tablespoon heavy cream in one shallow dish. Put panko in another.
08
One at a time, roll each croquette in egg wash, then coat thoroughly with panko. Return to the baking sheet.
09
Heat 2 cups vegetable oil in a high-sided skillet to 350°F. Fry croquettes in batches, turning occasionally, until golden and crisp, 3 to 4 minutes. Drain on a paper-towel-lined plate.
Herb says
Don’t crowd the pan. Lower oil temp equals soggy croquettes, and nobody wants that.
10
For the dip: Whisk remaining heavy cream, lime juice, and a pinch of salt in a bowl until thickened. Serve croquettes hot with chili-lime cream on the side.

HERB

Croquette Quartet

Ingredients

Instructions