45 g (3 tbsp) butter
45 g (3 tbsp) flour
300 ml (1/2 pt) milk
salt and freshly ground black pepper
7 - 15 g (l - 2 tbsp) finely chopped parsley
400 g (14 oz) tinned sweetcorn
2 egg yolks
45 g (3 tbsp) flour
300 ml (1/2 pt) milk
salt and freshly ground black pepper
7 - 15 g (l - 2 tbsp) finely chopped parsley
400 g (14 oz) tinned sweetcorn
2 egg yolks
Coating
2 eggs, beaten
seasoned flour
fine stale breadcrumbs
oil for frying
seasoned flour
fine stale breadcrumbs
oil for frying
method
1. Cut the butter into small pieces and melt in a heavy-bottomed pan.
2. Stir in the flour and cook for a few minutes until the mixture is pale gold.
3. Remove from the heat and gradually stir in the milk.
4. Return to the heat and stir until the sauce has thickened.
5. Season with salt and plenty of pepper.
6. Stir the parsley, sweetcorn and egg yolks into the mixture. Chill.
7. The mixture should have a heavy dropping consistency.
8. Form it into croquettes.
9. Dip in the beaten egg, then roll it in the seasoned flour and breadcrumbs, coating each croquette firmly.
10. Fry the croquettes in oil until heated through and crisp on the outside.
2. Stir in the flour and cook for a few minutes until the mixture is pale gold.
3. Remove from the heat and gradually stir in the milk.
4. Return to the heat and stir until the sauce has thickened.
5. Season with salt and plenty of pepper.
6. Stir the parsley, sweetcorn and egg yolks into the mixture. Chill.
7. The mixture should have a heavy dropping consistency.
8. Form it into croquettes.
9. Dip in the beaten egg, then roll it in the seasoned flour and breadcrumbs, coating each croquette firmly.
10. Fry the croquettes in oil until heated through and crisp on the outside.
serving amount
serves 4 - 6
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