Ingredients
- 6 eggs, boiled, shells peeled off
- 8 ounces cream style corn (1 can)
- 1/3 cup, plus 2 tablespoons flour
- 2 teaspoons onion powder
- 1/2 - 1 teaspoon salt (or to taste)
- 1/2 - 1 teaspoon black pepper
- 1/4 cup, plus 3 tablespoons milk
- 1/4 cup parsley, finely chopped
- 2 scallions, finely chopped
- 1 cup seasoned fine dry bread crumbs
- 2 teaspoons poultry seasoning
- 2 teaspoon thyme, dried
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
- Enough light olive oil or vegetable oil for cooking croquettes in a skillet
How to Make
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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.
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Step 2: Pour mixture into a large bowl. Stir in the eggs parsley and scallions. Cover and refrigerate for 1 - 24 hours.
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Step 3: Preheat oven to 300-Fahrenheit.
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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.
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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.
We hope you enjoy this recipe!
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