Civil War Corn and Egg Croquettes

How to Make

• 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.