Potato & Corn Cream Croquettes

Name: Potato & Corn Cream Croquettes
Yield: 8 servings
Ingredients: 2 to 3 Potatoes (baking type recommended); 130 grams Corn kernels (canned or frozen); 1 1/2 tbsp Flour; 100 ml Milk; 1 tbsp ◎ Butter; 1 tsp ◎ Soup stock granules; 1/4 tsp ◎ Salt; 1 dash ◎ White pepper; 1 Flour, eggs, panko; 1 Oil for deep frying

Posted on January 13, 2022

Are you looking for recipe inspiration? Potato & 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 Potato & 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 Potato & 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 Potato & 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 Potato & Corn Cream Croquettes is 8 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 Potato & 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 Potato & Corn Cream Croquettes using 10 ingredient type and 8 manufacturing steps. Here's how to make the dish.

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes. If you want croquettes that are a little bit more floury, increase the amount of potatoes used. If you like creamier croquettes, increase the amount of milk. (You can increase it to 120 to 130 ml and still form the croquettes. Coat with plenty of flour, then coat right away with egg and breadcrumbs. If you just can't form them though, put the filling in the refrigerator or freezer for a while until it stiffens up, then form it. Try forming it into small croquettes, which will be easier to handle.) For 8 croquettes. Recipe by Masacchi

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

2 to 3 Potatoes (baking type recommended)
130 grams Corn kernels (canned or frozen)
1 1/2 tbsp Flour
100 ml Milk
1 tbsp ◎ Butter
1 tsp ◎ Soup stock granules
1/4 tsp ◎ Salt
1 dash ◎ White pepper
1 Flour, eggs, panko
1 Oil for deep frying

Steps to make a Potato & Corn Cream Croquettes

Put the flour in a heatproof bowl. Add the milk little by little, stirring constantly so no lumps form.

Microwave without covering it for 90 seconds at 500 W. Add the ◎ ingredients and mix well. The béchamel sauce is done.

Wash the potatoes and wrap them, unpeeled, with plastic wrap. Microwave for 5 minutes. When a toothpick goes through them easily, they're done. Peel while still hot, and mash up with a fork.

Mix the potatoes and béchamel sauce with the corn kernels (drain beforehand if using canned).

Form into oval patties. If you divide the mixture into 8 portions, I think they'll turn out to be the perfect size, but you can vary this to your liking.

Coat the patties with flour, beaten egg and panko in that order.

Deep fry.

Done! These are flavored very well, so try them out first without added sauce to begin.

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