Corn Croquette
This time, I made croquettes using corn okara, which came out when I made corn ice cream. Sprinkle corn-flavored croquettes with a perfect butter sauce.
Of course, please change the okara into minced meat or arrange it as you like.
There is no meat in it, so there is no need to fry it slowly. It's fine as long as it gets a delicious, golden brown color.
Make sure to add the butter you add to the sauce immediately after removing it from the fridge. If it's soft, it won't thicken.
Of course, please change the okara into minced meat or arrange it as you like.
There is no meat in it, so there is no need to fry it slowly. It's fine as long as it gets a delicious, golden brown color.
Make sure to add the butter you add to the sauce immediately after removing it from the fridge. If it's soft, it won't thicken.
How to make it
1
Heat the potatoes in the microwave to soften them, then place them in a bowl and crush them. Add the corn okara, pepper and pine nuts and mix again.
2
After making it into a bale-shaped sachet, sprinkle it in the order of cake flour, beaten eggs, and breadcrumbs.
3
Fry in oil heated to 180°C until the area is golden brown.
4
Heat the ingredients for the sauce in a frying pan, thicken it and turn it into a sauce.
5
Serve shredded cabbage with croquettes and pour sauce over it to finish.
7 ingredients
-
- Potatoes too
- 150g
-
- Please refer to "Morning Ice Cream" recipe for corn okara
- 150g
-
- Pick it
- Small amount
-
- It's fine even without pine nuts
- 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
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