Sublime Non-Fried Creamed Corn Tofu Croquettes

Name: Sublime Non-Fried Creamed Corn Tofu Croquettes
Yield: 16 servings
Cuisine: American
Ingredients: 1/2 medium Finely chopped onion; 5 tbsp Canned corn (drained); 1 tbsp Butter or margarine; 1 block, 350 grams ●Silken tofu (no need to drain); 2 bags ●Corn soup powder; 1 ●Black pepper; 3 tbsp Cake flour; 1 generous amount Olive oil; 200 ml Panko

cookpad.japan @cookpad_jp

My recipe for non-fried creamy tuna and tofu croquetteshas gotten great response, so I thought up another recipe using the same ratio of ingredients.
The tofu smell disappears completely, and the texture of the filling is as creamy as one made with dairy products.
This is a healthy tofu croquette recipe that I'm proud of.

Since I made the texture creamy and melt-in-your-mouth soft, the filling is wet and hard to handle. For best results, make sure to chill it very, very well, and to form it into small patties that are less than 6 cm in diameter.
The tips in Step 5 are also essential to making them easy to handle.
If you want to increase the amount of tofu, either add more cake flour or increase the time spent evaporating the moisture. Recipe by Yu-hi

cookpad.japan @cookpad_jp

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Ingredients

16 servings

1/2 mediumFinely chopped onion
5 tbspCanned corn (drained)
1 tbspButter or margarine
1block, 350 grams ●Silken tofu (no need to drain)
2bags ●Corn soup powder
1●Black pepper
3 tbspCake flour
1generous amount Olive oil
200 mlPanko

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Steps

1

Melt the butter in a pan and sauté the onion and corn. When the onion becomes translucent, add the ● ingredients and mix with a whisk until smooth. Cook for another 2 minutes to evaporate the moisture.
2

Turn the heat down to low and add the cake flour in 3 batches, stirring well after each addition so that no lumps form. The mixture will become thick and hard to stir.
3

Mix well as if you were kneading the mixture while you cook it. Turn off the heat and transfer the mixture to another container to cool it down. If you chill it well, it will become easier to handle.
4

Put the panko in a bowl. Drop spoonfuls of the Step 3 mixture into the bowl. Coat each portion in the panko as you form 6-cm diameter patties. They don't have to be all the same size or shape, as shown in this photo.
5

If you touch the filling while you are forming the patties they'll get sticky, so make sure to use the panko as a cushion between the filling and your hands. This way you can form the patties without making a sticky mess.
6

Gently pan-fry the patties in a generous amount of olive oil, taking care that they don't fall apart. When both sides are golden brown the croquettes are done.
7

These are delicious plain, but if you are going to serve them with a sauce, aurora sauce or Japanese-style Worcestershire sauce go well with these.
8

Also take a look at my related recipe, "Non-Fried Tuna and Tofu Croquettes", too. These are not as sweet as the corn croquettes.
https://cookpad.wasmer.app/us/recipes/159038-creamy-and-soft-tuna-and-tofu-croquettes

Creamy and Soft Tuna and Tofu Croquettes