Civil War Corn and Egg Croquettes Recipe

"A main dish croquette that is golden brown on the outside, soft and creamy on the inside. Croquettes have been popular since the Civil War era and this type of croquette uses eggs and corn grown on farms by families of that era. A good option to serve during lent, given that there is no meat. NOTE: Refrigerator rest time is not included in the overall prep. time."

Original is 4 servings

Metric US

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Nutritional

Serving Size: 1 (550.7 g)
Calories 776.7
Total Fat - 37.8 g
Saturated Fat - 12.3 g
Cholesterol - 1357.9 mg
Sodium - 1232 mg
Total Carbohydrate - 55.2 g
Dietary Fiber - 4.7 g
Sugars - 6.7 g
Protein - 54.4 g
Calcium - 318.6 mg
Iron - 10.2 mg
Vitamin C - 12.8 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

Finely chop the hard boiled eggs; set aside. In a small saucepan, combine the corn, flour, onion powder, salt and black pepper. Stir in the milk. Cook stirring constantly, for 5 minutes or until thickened.

Step 2

Pour mixture into a large bowl. Stir in the eggs parsley and scallions. Cover and refrigerate for 1 - 24 hours.

Step 3

Preheat oven to 300-Fahrenheit.

Step 4

Place the bread crumbs, poultry seasoning, thyme, Italian seasoning, and black pepper in a pie plate. In a shallow bowl, place the beaten eggs. Carefully drop about 1/4 cup of the chilled corn mixture onto the crumbs. Shape into 1/2-inch thick patty. Coat the patty with the bread crumbs on both sides, then with the beaten eggs, and again with the crumbs. Repeat to make about 8 patties.

Step 5

Over a stove-top, bring a skillet to moderate heat. Add about 4 tablespoons oil. When oil is hot, cook the patties (in batches) turning on both sides to cook evenly for about 8 minutes until golden brown and cooked through. Serve with green beans and a salad.