Recipe

Corn Country Croquettes Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 5 months, 1 week ago Yum Prep:70m Cook:8m Servings:4	Crossfire
	corn country croquettes

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Fans

coffeebean

Ingredients

6 hardcooked large eggs

1 can (8 oz) cream style corn

1/3 cup flour

1/2 tsp onion powder

1/4 tsp salt and pepper

1/4 cup skim milk

2 tbsp minced Parsley

1 cup fine dry bread crumbs

2 large eggs, lightly beaten

2 tbsp oil

Directions

Cut hard cooked eggs in half. Discard the yolks from 3 of the eggs. Finely chop the remaining egg yolks and all of the egg whites; set aside. N a small saucepan, combine the corn, flour, onion powder, salt and pepper. Stir in milk. Cook, stirring constantly, for 5 minutes or until thickened.

Pour mixure into a large bowl. Stir in the finely chopped eggs and parsley. Cover and refrigerate for 1 to 24 hours.

Preheat oven to 300 degrees. Spread breadcrumbs on a plate. In a shallow bowl, place the beaten eggs. Carefully drop about 1/4 cup of the chilled corn mixture onto crumbs. Shape into 1/2 inch thick patty. Coat the patty with crumbs, then with the beaten eggs, and again with crumbs. Repeat to make 8 patties.

In a skillet, heat 1 tbsp oil over moderately high heat. Add 4 of the patties and cook for 8 mines or until golden, turning frequently. Transfer to a baking sheet, cover with foil, and place in the oven to keep war. Repeat with remaining patties.

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