Vegetables

Corn Country Croquettes

  • 6 Eggs, hard cooked
  • 1 8 oz can Corn, crean style
  • 1/3 Cup Flour
  • 1/2 Teaspoons Onion powder
  • 1/4 Teaspoons ea Salt & Pepper
  • 1/4 Cup Milk
  • 2 Tablespoons Parsley
  • 1 Cup Bread crumbs, seasoned, dry, seasoned
  • 2 Large Eggs, lightly beaten
  • 2 Tablespoons Oil

    • Cut hard cooked eggsin half. Discard the yolks of three of the eggs. Finely copthe remaining yolks and all of the whites; set aside. In a small saucepan, combine the corn, flour, onion powder, salt & pepper. Stir in milk. Cook, stirring constantly, for 5 minutes or until thickened. Pour mixture into a large bowl. Stir in the finely chopped eggs and parsley. Cover and refrigerate for 1 to 24 hours.

    Preheat oven to 300º. Spread bread crumbs on a plate. In a shallow bowl, place beaten eggs. Carefully drop about 1/4cup of the chilled corn mixture into the crumbs. Shape into 1/2 inch thinck patty. Coat the patty with the crumbs, thenwith the beaten eggs, and again the crumbs. Repeat to make 8 patties.

    In a 10 inch non stick skillet, heat 1 tablespoon oil over moderate high heat. Add 4 of the patties and cook for 8 minutes or until golden brown, turning frequently. Transfer to a baking sheet, cover with foil, and place in oven to keep warm. Repeat with remaining oil and remaining patties.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!