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Before you jump to Corn Cream Croquettes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons for this. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. There are more and more efforts to try to get people to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, individuals can change their eating habits for the better by implementing several modest changes.
You can see results without needing to remove foods from your diet or make considerable changes right away. Even more important than totally changing your diet is simply substituting healthy eating choices whenever possible. In time, you will probably see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate previously.
Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to corn cream croquettes recipe. To cook corn cream croquettes you need 11 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Corn Cream Croquettes:
- Prepare 150 grams Corn (or canned corn)
- Provide 1/4 Onions
- Provide 15 grams Butter
- Provide 1/2 cube Consommé bouillon
- Take 1 1/2 tbsp All-purpose flour
- Get 150 ml Milk
- Take 2 pinch Sugar
- Provide 1 pinch of each Salt and pepper
- Prepare 1 Egg
- Use 25 grams ● Panko
- Use 1 tbsp ● Vegetable oil
Instructions to make 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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