Romanian kitchen trends spotlight roasted corn and Parmesan chicken croquettes

A popular Romanian recipe shows how to turn boiled corn kernels into a savory side by mixing them with soft butter, minced garlic, salt, pepper, sweet or smoked paprika, chopped parsley and optional grated Parmesan, then baking at 200 °C for 10–15 minutes and finishing under the grill for 2–3 minutes. The corn becomes tender after boiling for 20–40 minutes before this step.

Another Romanian recipe details chicken croquettes made with 600 g chicken breast, eggs, breadcrumbs, grated Parmesan, flour, garlic, paprika, oregano, salt, pepper and parsley. The pieces are breaded, chilled for 10–15 minutes, then either pan‑fried for about 4–5 minutes per side or baked at 200 °C for 20–25 minutes. Suggested accompaniments include garlic‑yogurt sauce, ranch, lemon‑mayonnaise, ketchup or roasted vegetables.