Corn croquettes
This time, I made croquettes using the corn okara left over from making corn ice cream. These croquettes are full of corn flavor and are topped with a butter sauce that goes perfectly with them.
Of course, you can change the okara to minced meat or adapt it however you like.
Since there is no meat in the croquettes, there is no need to fry them slowly. It's fine as long as they turn a delicious golden brown.
Make sure to use butter that has just been taken out of the refrigerator when adding it to the sauce. If it is soft, it won't thicken.
Of course, you can change the okara to minced meat or adapt it however you like.
Since there is no meat in the croquettes, there is no need to fry them slowly. It's fine as long as they turn a delicious golden brown.
Make sure to use butter that has just been taken out of the refrigerator when adding it to the sauce. If it is soft, it won't thicken.
How to make it
1
Heat the potatoes in the microwave until soft, then mash them in a bowl. Add the corn pulp, pepper, and pine nuts and mix well
2
Once you have formed it into a bite-sized ball shape, coat it in flour, beaten egg, and then breadcrumbs
3
Deep fry in oil heated to 180°C until golden brown on all sides
4
Heat the ingredients for the sauce in a frying pan and thicken until it becomes a sauce
5
Serve the croquettes on shredded cabbage and top with the sauce
7 ingredients
-
- Potatoes too
- 150g
-
- Please refer to another recipe for corn okara
- 150g
-
- Pick it
- Small amount
-
- Pine nuts are optional
- 10g
-
- cake flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[sauce]
- soy sauce
- 2 tbsp
-
- Mirin
- 1 tsp
-
- sugar
- 1 tablespoon
-
- Unsalted butter
- 60g
-
- For finishing shredded cabbage
- Appropriate amount
[PR]
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