Crispy Corn Croquettes

By Reen

Courtsey chef John Sikhattana, Straits

Ingredients

• 7 ears of corn, shucked
• 1 1/2 tsp white pepper
• 1 Tb sugar
• 2 eggs
• 1/4 c. corn starch
• 1/4 c. rice flour
• 1/2 c. all purpose flour
• 1/4 c. small diced celery
• 1/4 c. chopped green onions
• 1/2 c. finely diced red onion
• 1/2 tsp minced garlic
• vegetable oil for frying

Preparation

Step 1

Combine all ingredients in a mixing bowl and mix until loosely incororated. Form into 2 oz cakes and pan fry with vegetable oil on medium heat until golden brown on both sides.