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1
Shuck the corn and remove the silks.
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2
Cut the kernels off the cobs as close to the cobs as possible.
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3
Discard the cobs and set the corn aside.
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4
Finely dice the onion.
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5
Melt the butter in a frying pan over medium heat.
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6
Add the onion and saute for 34 minutes or until the onions have softened.
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7
Add the flour and stir well.
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8
The mixture will be quite clumpy.
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9
Cook for 23 minutes more, stirring frequently.
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10
Slowly add the milk and chicken stock, whisking constantly until the flour clumps have smoothed out and the only texture that remains is from the onions.
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11
Add the corn and black pepper and stir.
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12
Continue to cook, stirring frequently, until mixture has thickened almost to a paste; it should be thick enough that it very slowly slides back when wiped away from the pan with a spoon.
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13
Remove the pan from the heat and add the egg, stirring well.
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14
Place in the refrigerator on a hot pad for 3045 minutes to allow the mixture to cool.
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15
Pour the panko crumbs in a small bowl and the oil into a medium pot (the oil should be at least 1 1/2 inches deep) fixed with a candy/deep fry thermometer.
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16
Carefully form balls (they may be somewhat runny) of the corn mixture and coat them completely with panko crumbs.
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17
When you are about half-done forming the croquettes, heat the pan containing the oil over medium-high heat until it reaches about 375 degrees F.
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18
Once all croquettes are formed, gently place 3-4 croquettes at a time in the oil, cooking for 10-30 seconds or until panko is a dark golden brown.
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19
Remove with a slotted spoon and place on a plate lined with paper towels.
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20
Scarf down as soon as possible.
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21
Recipe adapted from Cookpad.
