Corn Cream Croquettes

Name: Corn Cream Croquettes
Yield: 4 servings
Ingredients: 150 grams Corn (or canned corn); 1/4 Onions; 15 grams Butter; 1/2 cube Consommé bouillon; 1 1/2 tbsp All-purpose flour; 150 ml Milk; 2 pinch Sugar; 1 pinch of each Salt and pepper; 1 Egg; 25 grams ● Panko; 1 tbsp ● Vegetable oil

Posted on January 13, 2022

Are you looking for recipe inspiration? Corn Cream Croquettes special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Corn Cream Croquettes What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Corn Cream Croquettes, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Corn Cream Croquettes delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Corn Cream Croquettes is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Corn Cream Croquettes yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Corn Cream Croquettes using 11 ingredient type and 10 manufacturing steps. Here's how to make the dish.

I wanted to make some creamy croquettes stuffed with corn. Don't forget to use a heatproof container when heating the panko breadcrumbs. The plate will crack otherwise. The mixture is loose and difficult to shape, so it's easier to make small patties. Recipe by 1630412.

Ingredients and spices that need to be prepared to make Corn Cream Croquettes:

150 grams Corn (or canned corn)
1/4 Onions
15 grams Butter
1/2 cube Consommé bouillon
1 1/2 tbsp All-purpose flour
150 ml Milk
2 pinch Sugar
1 pinch of each Salt and pepper
1 Egg
25 grams ● Panko
1 tbsp ● Vegetable oil

Steps to make a Corn Cream Croquettes

Combine the panko and vegetable oil in a heatproof container. Microwave for 3 minutes at 600 W. Stir the mixture every minute while microwaving.

When using canned corn, drain well in a sieve. Chop the onion finely. Crush the consommé cube. Beat the egg.

Heat butter in a frying pan and saute the onion. When it's golden brown, add flour and consommé and cook until it's no longer floury.

Add milk little by little and continue simmering until thick, stirring occasionally. Add corn. When the mixture is heated through, adjust the taste with salt and pepper.

Remove from heat. Add beaten eggs and stir while it cooks in residual heat. Set it aside to cool.

When it has cooled, divide into 4 portions and chill in the refrigerator for an hour. I usually let it chill in the covered frying pan.

When the mixture has chilled and hardened, form into balls with a wooden spoon. Scatter on the panko directly to coat the corn mixture. Shape it into whatever size you prefer.

Transfer to grilling plates and grill both sides for 10 minutes to finish. When using a regular oven, bake in a preheated oven set to 250℃ for about 15 minutes.

You can also coat them with uncooked panko and deep-fry your croquettes in hot oil until golden brown. The patties may crack open, so watch out.

Here are my non-fried croquettes. The croquettes in the profile photo were deep-fried.

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