Cream Corn Korokke (クリームコーンコロッケ) — crispy deep fried deliciousness that explodes into a creamy pool of sweet melt-in-your-mouth corn filling.
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Cream Corn Korokke (コーンコロッケ)
- Total Time: 1 hour 20 minutes
- Yield: 10 pieces 1x
Description
Cream Corn Korokke (クリームコーンコロッケ) — crispy deep fried deliciousness that explodes into a creamy pool of sweet melt-in-your-mouth corn filling.
Ingredients
- 2 tbsp (30g) vegan butter
- ½ (90g) small onion, finely chopped
- 5 (37g) tablespoon cake flour**
- ½ heaping cup canned or fresh cooked corn (90g)
- 1 cup + 3 ½ tablespoon (300ml) soy milk*
- 1 tbsp nutritional yeast
- 1 tsp sugar*
- ½ tsp salt
- ¼ tsp pepper
- ½ cup cake flour, divided**
- 4 ½ tbsp water
- 1 cup fine panko breadcrumbs***
Instructions
- Add vegan butter to a pan over medium heat. Once melted, add in chopped onions and fry until translucent. Add the flour and cook until it comes together. Cooking the flour will remove any wanted flavour and smell. Turn off the heat
- Add ⅓ of the soy milk and stir to combine. Add in another ⅓ of the soy milk and stir. Turn heat to low and add the remaining soy milk and stir.
- Add the nutritional yeast, sugar, salt and pepper and mix together until smooth.
- Add the corn and then mix to combine. Turn off the heat and remove from stove.
- Add the mixture to a shallow dish or pan (I used a 7x5 inch metal pan). Allow it to cool at room temperature (about 10 minutes). Cover and store in the refrigerator OR freezer, about 30 minutes (or you can freeze later). Do not place hot mixture into the fridge as it will drop the temperature of the fridge.
- In the meantime, prepare three shallow dishes. Add ¼ cup of flour to one dish and the panko to another. Add remaining ¼ cup of flour to the third dish along with the water and whisk until smooth.
- Once the filling is cooled and has firmed up, remove it from the refrigerator/freezer and divide into 10 equal pieces (about 32-35g each). If you find the filling very soft and sticky, use cling wrap and shape them into small nugget sized pieces. Place them onto a dish with parchment paper or cling wrap underneath and freeze until firm enough to handle. If you have frozen them prior, you can skip this step, however it is important to work quickly as they do thaw quickly.
- Coat each piece in flour. Dip them into the dredge and then coat with panko.
- Add an appropriate amount of oil to a pot and heat to 180 C. Once heated, add 3 pieces and fry until golden brown (about 30-45 seconds). NOTE: Do not fry more than 3 pieces at a time as it will decrease the temperature of the cooling oil.
- Place on cooling rack and let them cool for at least 5 minutes. Touching them right out of the deep fryer may cause them to break.
- Serve immediately and enjoy!
Notes
- *I used lightly sweetened soy milk for the added sweetness. However, you can use unsweetened soy milk and add 1 teaspoon of sugar.
- **Cake flour gives are silky cream texture. If you prefer a thicker custard like texture you can also use all purpose or bread flour. If gluten free, use white rice flour.
- ***If you have regular panko, add the panko to a bag and lightly crush with a rolling pin.
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 korokke
Keywords: cream korokke, korokke, corn korokke, corn croquettes
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Hannah Rebancos says
Literally right after the video for this one was posted I made a shopping list to make it ASAP. This recipe was so good! I loved how creamy it was on the inside! I even added some shredded cheddar to the filling since I had some on hand and OOF <<33 thanks for another great one!
★★★★★
Andy Quigley says
I finally got around to making one of your delicious recipes because I already had everything in the cupboard haha! It was very easy and yet so good. A definite crowd pleaser that I imagine everyone would enjoy!
Lisa is also super helpful at answering questions about the recipes too
★★★★★
Alex says
One of the best things I’ve made! So easy and delicious
★★★★★
Vincenzo says
I made this based on your recipe, they were delicious and my bf asked me if he could bring it to work as a bento cuz he liked them soooo much! thank your for bringing joy 😍
★★★★★
Mitali Khanwani says
So easy to make and so good. My future kids going to love this as an evening snack.
Question - How long can the mixture stay frozen uptil?
★★★★
Tracy Dinh says
You know it's gonna be a good recipe when you haven't even tried it but already made a second batch to freeze for later. I didn't have nutritional yeast but put fish sauce in it and still came out delicious!
★★★★★
Fiona says
This. Is. Dangerously. Addictive. Kinda wish I never discovered this recipe because my waist line is going to suffer! I changed it up a bit by adding 3 mashed potatoes (seasoned) to the final mix so it is like a potato croquette. Because I deep fry in not so hot oil, I finish the cook off in the air fryer. Chefs kiss!
★★★★★
Monique says
Amazing recipe! I used an ear of fresh corn. Since the corn was sweet I didn’t add sugar and it was perfect. I also used white miso instead of salt.
★★★★★
ruth marina says
it tasted super gooood when we got that crunchiness and creamyy at the same time. its really simple n quick, thanks for this recipe!!!❤️❤️
★★★★★
Rosemarie says
I needed to thank you for this great read!! I definitely loved every little bit of
it. I have you book marked to look at new things you post…
★★★★★
Nam says
Made it the first time with my sibling for Thanksgiving and couldn't get the filling to firm in time for dinner but redeemed ourselves for Christmas dinner! We froze the filling in an ice cube tray and not only was it a dream to batter, but it also was pleasingly uniform! I added extra corn milk from the cob to disperse the corn flavor throughout and maximize the cream corn vibes for the holidays!
★★★★★
Natsuki says
When you go out in Japan, having a vegan/vegetarian korokke is impossible. I’m so happy to eat my favorite food again as a vegetarian. Thank you for sharing such a wonderful recipe!
★★★★★
Natsuki says
There’s no vegan/vegetarian korokke in Japan.
So I’m very happy that I finally got it!
Thank you for sharing wonderful recipes all the time🌿
★★★★★
Kim says
Loved loved loved! I'm a uni student so I don't have a lot of time to make my meals. This is always a go to when I'm in a rush for dinner as they're so easy to prepare and freeze up to use! The combination of corn and onions works so well and the dish being vegan is only another plus! The crunch of the fried breading alongside the creaminess of the filling works so well. Thanks so much for this recipe!