Description
Fresh sweet corn suspended in a creamy filling, deep-fried to crispy, golden-brown perfection. Warning: highly addictive!
Ingredients
- 2 ears Fresh Sweet Corn
- ½ whole Medium Onion
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons All-purpose Flour
- ½ cups Milk
- ½ cups Chicken Stock
- ½ teaspoons Freshly Ground Black Pepper
- 1 whole Egg
- 2 cups Panko Crumbs
- 3 cups Vegetable Oil
Preparation
Shuck the corn and remove the silks. Cut the kernels off the cobs as close to the cobs as possible. Discard the cobs and set the corn aside. Finely dice the onion.
Melt the butter in a frying pan over medium heat. Add the onion and sauté for 3–4 minutes or until the onions have softened. Add the flour and stir well. The mixture will be quite clumpy. Cook for 2–3 minutes more, stirring frequently.
Slowly add the milk and chicken stock, whisking constantly until the flour clumps have smoothed out and the only texture that remains is from the onions. Add the corn and black pepper and stir. Continue to cook, stirring frequently, until mixture has thickened almost to a paste; it should be thick enough that it very slowly slides back when wiped away from the pan with a spoon.
Remove the pan from the heat and add the egg, stirring well. Place in the refrigerator on a hot pad for 30–45 minutes to allow the mixture to cool.
Pour the panko crumbs in a small bowl and the oil into a medium pot (the oil should be at least 1 1/2 inches deep) fixed with a candy/deep fry thermometer. Carefully form balls (they may be somewhat runny) of the corn mixture and coat them completely with panko crumbs. When you are about half-done forming the croquettes, heat the pan containing the oil over medium-high heat until it reaches about 375°F.
Once all croquettes are formed, gently place 3-4 croquettes at a time in the oil, cooking for 10-30 seconds or until panko is a dark golden brown. Remove with a slotted spoon and place on a plate lined with paper towels.
Scarf down as soon as possible.
Recipe adapted from Cookpad.
