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Ingredients:

White Cream Filling:
  • 60 ml (1/4 cup butter)
  • 60 ml (1/4 cup) all-purpose flour,
  • 440 ml (2 cups minus 3 Tbsp) whole milk
  • 200 gm (7 oz) canned corn, drained

{Technically these Cream Filling croquettes are moderately difficult to assemble and cook.  Part freezing seems to be an answer}

Other Ingredients:

  • Flour
  • Eggs
  • Bread crumbs
  • Korokke sauce
  • Cabbage
 

Method:

Corn cream filling:

  1. Melt the butter in a fry pan and add flour.
  2. Add the milk and stir until the sauce becomes homogeneous and thickens.
  3. Add the canned corn.
  4. Place the cream into a rectangular dish and put it into the freezer for several minutes where it will become more solid. Check at 10 minute intervals to see where it's at.


Moulding & Cooking  the croquettes:

  1. Cut or form the white cream in pieces of about 2x2x4 cm.
  2. Cover each piece first in the flour, then coat it with beaten raw egg, and finally with bread crumbs.
  3. Deep fry the korokke pieces until they are  golden. The temperature of the oil should be 180°C (360°F)
  4. Remove from the oil and drain excess cooking oil onto paper towels.
Can be served on a bed of shredded cabbage. Serve with Tonkatsu Sauce

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