Corn croquettes
This time, I used the corn pulp left over from making corn ice cream to make croquettes. Let's enjoy these corn-flavored croquettes with a perfectly matched butter sauce.
Of course, feel free to substitute ground meat for the pulp or make other variations as you like.
Since there is no meat, there is no need to fry them for a long time. They are ready when they turn a nice golden brown.
When adding butter to the sauce, be sure to use butter straight from the refrigerator. If it is too soft, the sauce will not thicken properly.
Of course, feel free to substitute ground meat for the pulp or make other variations as you like.
Since there is no meat, there is no need to fry them for a long time. They are ready when they turn a nice golden brown.
When adding butter to the sauce, be sure to use butter straight from the refrigerator. If it is too soft, the sauce will not thicken properly.
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
ingredients7
-
- Potatoes too
- 150g
-
- for corn okara, Please refer to our other recipe
- 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
-
- shredded cabbage For finishing
- Appropriate amount
[PR]
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