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Before you jump to Corn Cream Croquettes recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
We are all aware that consuming healthy foods can help us truly feel better in our bodies. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy types contributes to a more balanced feeling. A salad helps us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthy foods for something to eat between meals. You can spend hours at the food market searching for the right snack foods to allow you to feel healthy. Here are some healthy snacks that you can use when you need an instant pick me up.
When looking for a convenient healthy snack, make sure you remember about yogurt. Eating yogurt in place of a healthy larger lunch is not a good idea. You can not beat yogurt when it comes to a nutritious snack though. It consists of a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can also help your digestive tract work properly depending upon the culture used to produce it. Quick hint: pick unsweetened yogurt and add in walnuts or flaxseeds. It’s an uncomplicated way to lessen sugar while still enjoying a delicious snack.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to corn cream croquettes recipe. To cook corn cream croquettes you need 11 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Corn Cream Croquettes:
- Take 150 grams Corn (or canned corn)
- Use 1/4 Onions
- Take 15 grams Butter
- You need 1/2 cube Consommé bouillon
- Prepare 1 1/2 tbsp All-purpose flour
- You need 150 ml Milk
- Use 2 pinch Sugar
- Use 1 pinch of each Salt and pepper
- Prepare 1 Egg
- You need 25 grams ● Panko
- Get 1 tbsp ● Vegetable oil
Instructions to make Corn Cream Croquettes:
- Combine the panko and vegetable oil in a heatproof container. Microwave for 3 minutes at 600 W. Stir the mixture every minute while microwaving.
- When using canned corn, drain well in a sieve. Chop the onion finely. Crush the consommé cube. Beat the egg.
- Heat butter in a frying pan and saute the onion. When it's golden brown, add flour and consommé and cook until it's no longer floury.
- Add milk little by little and continue simmering until thick, stirring occasionally. Add corn. When the mixture is heated through, adjust the taste with salt and pepper.
- Remove from heat. Add beaten eggs and stir while it cooks in residual heat. Set it aside to cool.
- When it has cooled, divide into 4 portions and chill in the refrigerator for an hour. I usually let it chill in the covered frying pan.
- When the mixture has chilled and hardened, form into balls with a wooden spoon. Scatter on the panko directly to coat the corn mixture. Shape it into whatever size you prefer.
- Transfer to grilling plates and grill both sides for 10 minutes to finish. When using a regular oven, bake in a preheated oven set to 250℃ for about 15 minutes.
- You can also coat them with uncooked panko and deep-fry your croquettes in hot oil until golden brown. The patties may crack open, so watch out.
- Here are my non-fried croquettes. The croquettes in the profile photo were deep-fried.
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