Corn Cream Korroke


White Cream Filling:
  • Butter
  • Flour
  • Milk
  • Canned corn

Other Ingredients:
  • Flour
  • Eggs
  • Bread crumbs
  • Korokke sauce
  • Japanese mayonnaise
  • Cabbage


{Technically these Cream Filling croquettes are moderately difficult to assemble and cook. Currently I'm determining a more reliable and first principles approach to their making. Basically the problem is trying to deep-fry bechamel sauce while holding a croquette shape. The patty is very soft, it tends to "melt" or ooze if the temperature is not right and can turn out to be quite a mess. Part freezing is looking hopeful and I should have this worked out very soon.}

Corn cream filling:

  1. Melt the butter in a fry pan and add flour.
  2. Add the milk and stir until the sauce becomes homogenous and thickens.
  3. Add the canned corn.
  4. Place the cream into a rectangular dish and put it into the refrigerator for several minutes where it will become more solid.

Cooking by deep frying:

  1. Cut or form the white cream in pieces of about 2x2x4 cm. 
  2. Cover each piece first in the flour, then coat it with beaten raw egg, and finally with bread crumbs.
  3. Deep fry the korokke pieces until they are  golden. Drain excess cooking oil onto paper towels.
  4. Can be served on a bed of shredded cabbage.