Corn croquettes
Instructions
400 g of corn, blended with the liquid contained in the box; you have to get a thick cream: If mashed is too dry add milk.
Melt the butter in a thick bottomed saucepan.
Add flour to rain.
Stir for two minutes at Campfire dessert, without letting take color.
Stir the cream of corn, stir vigorously with a whisk.
Cook 4 to 5 minutes, stirring fresh focus.
Remove from heat preparation.
Stir the egg yolk, salt and pepper and the Cayenne.
Add the corn, whole beans and stir.
Covered with food mould metallic foil square of 18 or 20 cm side.
Pour the preparation, even out the surface with the back of a spoon or with the blade of a knife, let cool and refrigerate.
Let it harden for 30 minutes at least.
Pour the flour on a plate, beat the egg in a bowl, pour the breadcrumbs on another plate.
Divide corn preparation into twelve equal portions.
Shape each portion into a round croquette.
Croquettes flour, put them in egg and roll in the breadcrumbs.
Put them in the refrigerator and lasciatevele for thirty minutes.
Heat oil for frying at 160-170 degrees.
At this temperature a bit of bread become crisp and Golden in a matter of seconds.
Let them fry the croquettes from one to two minutes, turned halfway through the cooking.
Drain the croquettes, dry them with paper towels and serve.
Serve these hot nuggets as a side dish to a meat dish.
Ingredients and dosing for 4 persons
- 600 g of ginned canned corn
- 4 tablespoons of milk (optional)
- 40 g of butter
- 3 tablespoons of flour
- 1 egg yolk
- 1 pinch of cayenne
- Frying oil
- Salt
- Pepper
- For breading:
- 2 tablespoons of flour
- 1 egg
- 75 g of white breadcrumbs