Japanese Creamy Corn Croquette
Creamy inside and crispy outside
Equipment
- cutting board
- knife
- pot
- poteto masher
- wood spoon
- Cast Iron Frying Pan
- tongs
- plates and bowl
- paper towel
Ingredients
Corn Croquette Mixture
- 1 large size potato (300g)
- ¼ cup butter (57g)
- 3 tbsp all-purpose flour (22g)
- 1 cup milk (250ml)
- ⅓ cup diced onion (50g)
- 12 oz can corn (280g)
- 1 tsp chicken broth powder or vegetable broth powder (2g)
- salt and pepper for your taste
Breaded Batter
- 2 large eggs
- ⅔ cup flour (90g)
- ⅔ cup panko japanese breadcrumbs (230g)
- 2 cup canola oil (500ml)
Instructions
- Peel and cut the potato into small cub-like pieces
- Boil the water. Enough water to cover the entire potato cubes. Cook the potato for 15 minutes until the potato cubes are soft.
- Drain the boiled water and then mash the potato while it is hot.
- Next, we make white cream sauce. Melt the butter first in low to medium heat. Then add finely diced onion once the butter is fully melted. Cook for 5 minutes until the onion is soft. Stir constantly, so the onion wont get burned.
- Add flour, then stir. Add milk. Continue stiring until the sauce has thickend.
- Add chicken broth powder, salt, pepper, and a can of corn.
- Combine mashed potato with the white cream mixture. Put the mixture in the friege and wait for at least 30 minutes - 1 hr for the mixture to cool off before making the coroquette balls because that way it is easier to form the croquette balls.If you have time, I recomend to make the mixture a night before.
- Next, let's make croquette batter.Prepare 2 separate plates, one plate with ⅓ cup flour, and another plate with panko. Beat 2 large eggs in a bowl, then add ⅓ cup flour. Combine egg and flour well. If the batter is too thick, add some water.
- Scoop out a few balls of the croquette mixture and place them on the plate with flour. Flatten them a bit with your hands, use flour so the mixture dose not stick to your skin.
- Dip the round croquette balls into the egg batter. Cover them in panko next.
- Heat up the oil in the deep frying pot. Set the stove at medium-high heat. To know when the oil is ready, drip a piece of panko in and if it immediatrly rises , ou can start frying process.
- Fry the croquettes until they are golden brown. It takes a few minutes. Avoid over frying becuase the croquettes will explode and burn. Place the cooked croquettes on a plate with a paper towel. The paper towel will drain the excess oil and make the croquette crisper.
- Serve with your favorite salada on the side.
Video
Notes
*International measuring size: 1 cup=250ml, 1tbsp=15ml, 1tsp=5ml