How to Make Vegan Corn Cream Korokke (Gluten Free Croquettes) - JAPANESE COOKING by OCHIKERON ─ ochikeron

Crunchy outside, creamy inside. The cream is slightly sweet with juicy corn kernels.
Best eaten just made đŸ˜‹

People in Japan love these~ kids love them so do the adults. This vegan version tastes really good. Those who are not vegan would also enjoy this recipe for sure!!!

Rice Panko (Bread Crumbs) çąłăƒ‘ăƒłç˛‰
https://amzn.to/2Iy1DzN

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Vegan Corn Cream Korokke (Gluten Free Croquettes)

Difficulty: Easy
Time: 2.5hrs
Number of servings: 16 pieces

Use 12oz. measuring cup

Ingredients:
100g (2/3 cup) chopped onion
150g (7/8 cup) Whole Kernel Corn
300ml (1 1/3 cup) soy milk
6tbsp. rice flour
1/2 tsp. salt
black pepper
1 tbsp. olive oil
((Batter Coating))
mix 1:1 rice flour and water
rice Panko (bread crumbs)
deep frying oil

Directions:
1. Mix soy milk, rice flour, salt, and pepper in a bowl or a spouted measuring cup.
2. Heat olive oil in a sauce pan, then cook chopped onion on medium low until tender.
3. Add 1 in 2, then cook on medium low, stirring constantly, until starting to thicken.
4. Spread on a tray, let cool, cover with plastic wrap, then cool it completely in the fridge for 2 hours.
5. Divide it into 16 portions, form each into a cylinder shape, dip in rice flour water mixture, then coat with rice Panko bread crumbs.
6. Deep fry in oil at 180C until golden brown. Best eaten just made.

You can serve with Tonkatsu sauce or tomato ketchup if you like but without any sauce is good enough.

ăƒŹă‚ˇăƒ”ďźˆć—ĽćœŹčŞžďź‰
https://cooklabo.blogspot.jp
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