My father really likes the corn croquette from Sushi Tei so I wanted to try making it for him. I thought of adding more flavours to the croquette so I added imitation crab meat as well. Unfortunately, the imitation crab meat I used didn’t taste very good, so do get a good brand of crab meat if you’re going to add it into your croquette! Otherwise, you can just leave it out.
The main ingredients you’ll need are: corn (either fresh corn or cream-style canned corn, yellow onion (diced), butter, milk and imitation crab meat (optional).
You can use fresh corn if you prefer, but if you do, you’ll need to add more milk. If you’re lazy like me, you can simply use canned corn 🙂 For the yellow onion, if you don’t want to bite into any onion bits, you can dice them as small as possible.
First, add butter into a pan and fry the onions.
Add flour in and mix well to create a roux. This will help to thicken the milk later, to create a bechamel sauce (white sauce). Fry for 1-2 minutes to remove any raw flour taste.
It should look like this after frying for 1-2 minutes.
Add corn and crab meat (optional) in and combine well.
Add milk and cook until it thickens. Season with salt and pepper. You can even add sugar if you prefer it sweeter rather than savoury.
Let the mixture cool down. Meanwhile, wrap a baking tray with cling wrap. Once the mixture has cooled down, pour it into the baking tray. Then cover with another cling wrap and leave it in the freezer until it’s solid enough to work with. This might take about 30 minutes to 1 hour.
Prepare the trio needed for coating the corn mixture for deep frying – flour (seasoned with salt and pepper), eggs, and panko crumbs.
Take a portion of the corn mixture and mould it into a ball, then coat it with flour, then egg, then panko crumbs. The corn mixture should be solid enough to work with, if it’s way too soft, you can leave it in the freezer for a little longer.
Deep fry the corn croquettes till browned. Then remove and drain on paper towels.
Enjoy them while they are hot!
These little balls of goodness boast a crispy, golden-brown exterior which reveal a sweet, creamy interior when you sink your teeth into them. They didn’t taste oily, thanks to the creamy sauce that helps to balance out the flavours of the crust. They were delicious, and I’m glad my father enjoyed them too!
x This recipe makes around 30 croquettes which can feed around 10 people! You can halve the amount if you only want 4-5 servings.
x Crab meat is optional. The brand of crab meat I used didn’t taste that great, so do use a good brand if you are adding crab meat!
x Make sure to fry the onions until they are soft and translucent so that they will not be pungent, but rather, will be mildly sweet. This will take around 5 to 10 minutes.
x The amount of milk you add depends on how creamy you want the interior to be. It also depends on the amount and type of ingredients you add. If you’re using fresh corn instead of cream corn, you will need to add more milk.
Creamy Corn Croquette
- 1 can cream-style corn ~400g (or fresh corn)
- 1 medium yellow onion finely diced
- 125 g imitation crab meat diced (optional)
- 60 g butter
- 60 g flour
- 480 ml milk
- flour seasoned with salt and pepper
- eggs beaten
- panko crumbs
- In a pan over medium fire, add butter and diced onions. Fry until the onions are soft and translucent, for around 5-10 minutes. This is to ensure that the onions are mildly sweet rather than pungent.
- Add flour and combine well. Fry for 1-2 minutes to remove any raw flour taste.
- Add cream corn and crab meat (optional) in and mix well. Then add milk and cook until it thickens. Season with salt and pepper. NOTE: If using fresh corn instead of cream-style canned corn, you will need to add more milk. Adjust the amount of milk according to how creamy you want the mixture to be.
- Let the mixture cool down. Meanwhile, wrap a baking tray with cling film. Once the mixture has cooled down, pour it into the baking tray. Cover with another cling wrap and leave it in the freezer until it’s solid enough to work with. This might take about 30 minutes to 1 hour.
- Prepare the breading ingredients. Place flour in one bowl and season with salt and pepper. Crack 2-3 eggs into another bowl and beat them. Place panko crumbs in the last bowl.
- Remove the corn mixture from the freezer once it's solid enough. Cut the mixture into equal portions. Using your hand, take one portion and roll it into a ball. Then coat it with flour, then egg mixture, then panko crumbs.
- Deep fry the corn croquettes till golden brown. Once golden brown, remove and drain on paper towels. Enjoy while hot!