Argentine Humita Croquettes with Herb Yogurt

Ingredients

• 3 cups corn kernels
• 4 oz cheese, grated
• 1 large egg
• 1/2 cup all-purpose flour, plus more for coating
• 1 cup fine breadcrumbs
• 3 cups neutral oil, for frying
• 2 tbsp butter
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp sweet paprika
• 3/4 cup plain yogurt
• 3 tbsp chopped fresh herbs
• Salt and black pepper
• 1/2 lemon, for squeezing

Steps

1. Melt the butter in a skillet over medium heat and cook the onion with a pinch of salt for 6 minutes until soft, then add the garlic for 30 seconds.
2. Add two-thirds of the corn and cook for 8 minutes, mashing some of it against the pan, until thick and dry with no liquid pooling.
3. Cook that moisture off completely. Wet humita mixture will burst open in the oil no matter how carefully you coat it.
4. Stir in the flour and cook for 2 minutes, then take the pan off the heat and fold in the remaining corn, the cheese, the egg, salt, and pepper.
5. Spread the mixture on a plate and refrigerate for at least 20 minutes, until firm enough to shape without sticking to your hands.
6. Roll the chilled mixture into 12 small logs, dust them in flour, then roll them in breadcrumbs, pressing so the coating sticks all over with no bare patches.
7. Heat the oil to 350F (175C) and fry the croquettes in batches of four for 3 to 4 minutes, turning, until deep golden and crisp. Let the oil come back to temperature between batches.
8. Drain on a rack and salt while hot. Stir the yogurt with the paprika, herbs, salt, and a squeeze of lemon and serve alongside.

Allergen note: Contains dairy, egg, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.