Corn Croquettes
- 3 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 2 cups cooked kernel corn
- 2 eggs beaten
- Salt, pepper, nutmeg
- Eggs and bread crumbs for dipping
Make a white sauce by melting butter, blending with flour, heating with milk. Simmer sauce 10 minutes, season with salt, pepper and dash nutmeg. Remove from fire, add those eggs slowly and the corn; cool the mixture. When cold, roll into croquette shapes; dip in beaten egg, roll in bread crumbs, fry in hot deep fat until brown.
Submitted by May 29, 2009
15 min
30 min
45 min