Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, potato & corn cream croquettes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Potato is an instant messaging tool focused on security. It is faster, safer, more open and completely free.
Potato & Corn Cream Croquettes is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Potato & Corn Cream Croquettes is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have potato & corn cream croquettes using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Potato & Corn Cream Croquettes:
- Make ready 2 to 3 Potatoes (baking type recommended)
- Make ready 130 grams Corn kernels (canned or frozen)
- Get 1 1/2 tbsp Flour
- Take 100 ml Milk
- Take 1 tbsp ◎ Butter
- Take 1 tsp ◎ Soup stock granules
- Prepare 1/4 tsp ◎ Salt
- Make ready 1 dash ◎ White pepper
- Prepare 1 Flour, eggs, panko
- Take 1 Oil for deep frying
Kafir potato кафрский картофель, плектрантус, Plectranthus esculentus. Potato, annual plant in the nightshade family, grown for its starchy edible tubers. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. Potatoes are tubers that are a staple food in many parts of the world, particularly Europe and the West.
Steps to make Potato & Corn Cream Croquettes:
- Put the flour in a heatproof bowl. Add the milk little by little, stirring constantly so no lumps form.
- Microwave without covering it for 90 seconds at 500 W. Add the ◎ ingredients and mix well. The béchamel sauce is done.
- Wash the potatoes and wrap them, unpeeled, with plastic wrap. Microwave for 5 minutes. When a toothpick goes through them easily, they're done. Peel while still hot, and mash up with a fork.
- Mix the potatoes and béchamel sauce with the corn kernels (drain beforehand if using canned).
- Form into oval patties. If you divide the mixture into 8 portions, I think they'll turn out to be the perfect size, but you can vary this to your liking.
- Coat the patties with flour, beaten egg and panko in that order.
- Deep fry.
- Done! These are flavored very well, so try them out first without added sauce to begin.
They are commonly categorised according to when they're harvested (early. The potato is a tuber—a short, thick, underground stem with stored starches and sugars—of the Nutritionally, the potato supplies complex carbohydrates—essential for energy—and a very low. Borrowed from Spanish patata, itself borrowed from Taíno batata. (UK) IPA(key): /pəˈteɪ.təʊ/, [pə̥ˈtʰeɪtʰəʊ]. (General American) enPR: pə-tāʹtō, IPA(key): /pəˈteɪ.toʊ/, [pə̥ˈtʰeɪɾoʊ], [pə̥ˈtʰeɪɾə]. Learn about potato nutrition, types of potatoes, fun facts and history. Info for potato growers and retailers. potato.
So that is going to wrap this up for this exceptional food potato & corn cream croquettes recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
