How to Make Tasty Baked Croquettes with Bacon, Corn & Cheese

Baked Croquettes with Bacon, Corn & Cheese. Serve the corn croquettes as an accompaniment or as a first course. Serve as a first course, or make smaller croquettes to serve with drinks. Great recipe for Baked Croquettes with Bacon, Corn & Cheese.

Baked Croquettes with Bacon, Corn & Cheese Serve the corn croquettes as an accompaniment or as a first course. Serve as a first course, or make smaller croquettes to serve with drinks. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. You can cook Baked Croquettes with Bacon, Corn & Cheese using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Baked Croquettes with Bacon, Corn & Cheese

  1. You need 2 large of Potatoes.
  2. Prepare 4 of heaping tablespoons Corn.
  3. Prepare 2 slice of Sliced cheese.
  4. It’s 4 of half lengths Bacon.
  5. Prepare 1 tbsp of ☆ Mayonnaise.
  6. Prepare 2 tbsp of ☆ Milk.
  7. Prepare 1 tsp of ☆ Condensed milk (or sugar).
  8. Prepare 1 dash of ☆ Coarsely ground black pepper.
  9. It’s 5 grams of Butter.
  10. You need 1 tbsp of Oil.
  11. It’s 200 ml of Panko.

Add enough. from salmon, then flake salmon. Blend and. chilled mixture into croquettes or patties. This Easy Baked Eggless Corn Croquettes recipe is simple yet delicious! I am so grateful for Summer produce.

Baked Croquettes with Bacon, Corn & Cheese step by step

  1. Cut the potatoes into 3 cm cubes, soak them in a bowl of water, and drain. Add the potatoes in a microwave-safe bowl, cover with plastic wrap loosely, and microwave at 700W for about 5 and a half minutes..
  2. Let the potatoes sit for about 5 minutes and mash them with the back of a fork until crumbly..
  3. Cut the bacon into 1.5 cm cubes. Melt the butter in a skillet, and sauté the bacon carefully so that you don't burn it. * Don't wipe out the skillet when you're done..
  4. In a large bowl, combine all the ☆ ingredients. Add the Step 2 ingredients, the corn and the Step 3 bacon with the fat, and mix well..
  5. Cut the cheese into 1 cm dice. You can cut the cheese neatly by pressing knife against the plastic wrap. This way, the cheese will not stick to the knife..
  6. Add the cheese into the Step 4 mixture. Flip over the cheese wrap, and it should come out separated into the bowl without clumping up..
  7. Divide the Step 6 mixture into 8 equal pieces and form them into round patties..
  8. Heat the skillet from Step 3 over medium heat, add a little oil and sauté the panko until golden brown..
  9. Coat the Step 7 patties with the sautéed panko by pressing the panko onto the patties..
  10. Line up the Step 9 croquettes on a baking sheet, and bake in a toaster oven for about 15 minutes..
  11. Once they are done, transfer onto a plate, while prying off the melted cheese from the baking sheet as you go with a spatula..
  12. They are done. They are good even when they get cold..

It is simply amazing: berries, tomatoes, peaches, figs, and of course, fresh, ripe sweet corn. I have mentioned a few times, corn is something we look forward to every single summer. Shape corn mixture into heaping tablespoon sized balls and coat completely in the panko breadcrumbs. Place on a wax-paper lined baking tray. Heat enough canola oil in a small saucepan or frypan over medium heat (or use a deep fryer) to completely cover the croquettes.

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