Shrimp And Corn Croquettes - cooking recipe

Ingredients

7 tbsp butter, chopped
1 cup all purpose flour
2 cups milk
2 None green onions, thinly sliced
7 oz medium cooked shrimp, peeled and finely chopped
3/4 cup frozen corn kernels
2 tbsp coarsely chopped flat-leaf parsley
2 None large eggs
2 tbsp milk
2 cups soft fresh breadcrumbs
None None vegetable oil, to deep-fry
None None lemon or lime wedges, to serve

Preparation

Melt butter in a saucepan over moderate heat. Add 1/2 cup of the flour and cook, stirring, for 1 minute or until bubbling. Gradually whisk in 2 cups of milk until smooth. Cook, whisking, for 3 minutes or until sauce boils and thickens. Remove pan from heat. Stir in green onions, shrimp, corn and parsley. Season. Cover and chill for 3 hours or until cold.
Shape tablespoon measures of the shrimp mixture into ovals. Whisk eggs and 2 tbsp milk in a shallow bowl. Place remaining flour and the breadcrumbs in 2 separate shallow bowls. Dip each croquette into flour to coat, then egg, then breadcrumbs.
Heat oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry croquettes, in batches, for 3 minutes or until golden and heated. Using a slotted spoon, transfer to paper towels. Serve with lemon or lime wedges.