Corn Croquettes

Corn Croquettes

Maize 150, 75 milk sauce, eggs 1 pc., melted butter or cream 10, sunflower oil 2, oil for frying 15, crumbs of white bread 20, flour 6, 15 parsley, sour cream or tomato sauce 40 or 75.

Warm canned corn in the pot in a water bath and carefully drain the liquid through a colander.
Put the corn in a bowl with melted butter or, and, stirring, dry it in the fire. Then mix the corn with hot thick milk sauce and raw egg yolks, salt to taste.

When the mass has cooled (about 40-50 °), to cut it into balls weighing 12-15 grams, or slightly larger, sprinkle balls wheat flour, moisten in egg whites, whipped with a little vegetable oil and salt and breaded crumbs of white bread. Deep-fry just before serving.

Served on a platter or plate and garnish with the fried parsley. Separately, in a gravy boat to file a cold sour cream or tomato sauce.


6 Comments Add yours

  1. Candace Kage says:

    Adding this to the recipe box for when our corn is ready to pick.


  2. Clare Speer says:

    We love corn!!!! This sounds delicious and pretty simple


  3. i am obsessed with corn so this is perfect for me! looking forward to trying it


  4. I love a croquette! These sound perfectly tasty!


  5. Vet Leow says:

    Usually we only can find potato croquette here…a corn coquette is so unique! 🙂


  6. I adore corn and this sounds so good!


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