Creamy Corn Croquette
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- Prep time
- 1 hr 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can cream-style corn (~400g (or fresh corn))
- 1 medium yellow onion (finely diced)
- 125 g imitation crab meat (diced (optional))
- 60 g butter
- 60 g plain flour
- 480 ml milk
- plain flour (seasoned with salt and pepper)
- eggs (beaten)
- bread crumbs
Instructions
- 1
In a pan over medium fire, add butter and diced onions. Fry until the onions are soft and translucent, for around 5-10 minutes. This is to ensure that the onions are mildly sweet rather than pungent.
- 2
Add flour and combine well. Fry for 1-2 minutes to remove any raw flour taste.
- 3
Add cream corn and crab meat (optional) in and mix well. Then add milk and cook until it thickens. Season with salt and pepper. NOTE: If using fresh corn instead of cream-style canned corn, you will need to add more milk. Adjust the amount of milk according to how creamy you want the mixture to be.
- 4
Let the mixture cool down. Meanwhile, wrap a baking tray with cling film. Once the mixture has cooled down, pour it into the baking tray. Cover with another cling wrap and leave it in the freezer until it’s solid enough to work with. This might take about 30 minutes to 1 hour.
- 5
Prepare the breading ingredients. Place flour in one bowl and season with salt and pepper. Crack 2-3 eggs into another bowl and beat them. Place panko crumbs in the last bowl.
- 6
Remove the corn mixture from the freezer once it's solid enough. Cut the mixture into equal portions. Using your hand, take one portion and roll it into a ball. Then coat it with flour, then egg mixture, then panko crumbs.
- 7
Deep fry the corn croquettes till golden brown. Once golden brown, remove and drain on paper towels. Enjoy while hot!