Corn Cream Croquettes

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コーンクリームコッロケKon Kurimu Korroke

Akin to a hushpuppy, these creamy corn croquettes – known as korokke in Japanese - are full of satisfying savory flavor and just a bit of fat (it’s good to indulge every once in a while!) Like many Western foods, croquettes were first introduced to Japan at the turn of the 19th century. In the 1950s and 1960s they began to be mass produced and frozen as the post-war bento (boxed lunch) culture evolved. Nowadays when it comes to boxed lunches you’ll usually find a croquette or other deep-fried breaded item. With a distinctly sweet taste and creamy texture, these corny croquettes are sure to be a crowd pleaser! Serve with or without tonkatsu sauce these are great as a snack or side dish.

Ingredients:

 ½ cup finely minced white onions
5 tablespoons butter
3 tablespoons all purpose flour
1 300 ml can of creamed corn
Milk
Panko breadcrumbs
1 egg
Oil for frying (vegetable or light olive oil preferred) 

Instructions:

1.       In a large frying pan, sauté the onions on medium heat in the butter until translucent.
2.       Add the flour to the mixture and stir well to combine. Allow the butter-flour mixture to further cook another 2-3 minutes on the frying pan to rid it of a raw flour flavor.
3.       Add the can of creamed corn, season with pepper as desired. Mix the contents of the pan well and allow to simmer for 1-2 minutes.
4.       If the mixture is too thick, add small amounts of milk as needed and incorporate until smooth. It should be about the texture of very soft mashed potatoes.
5.       Put a lid on the pan and cool. You can also chill in a refrigerator or freezer.
6.       After about 1 hour, the mixture should have hardened somewhat. Using your hands, equally divide the dough into small banquettes. They should be about the size of a small coaster.
7.       Whisk the egg in a bowl. In a separate bowl, pour breadcrumbs as needed.
8.       Dip each banquette into the egg, then the breadcrumbs and set aside on a separate plater.
9.       Once they are completed, in a large and heavy skillet or frying pan, pour a generous serving of vegetable or light olive oil.
10.    In a medium size frying pan, heat oil on medium-high heat to about 350°F. Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
11.    Set them aside on papertowels or drying racks to cool.