Corn Croquettes

Preparation:

Preparation: Blend 400 g of corn together with the liquid contained in the box; you must obtain a thick cream: if the puree is too dry, add the milk. Melt the butter in a thick bottomed saucepan. Add the flour to rain. Stir for two minutes over low heat, without letting it brown. Incorporate the creamed corn, mix vigorously with a whisk. Cook for four to five minutes on low heat, stirring. Remove the preparation from the heat. Stir in the egg yolk, salt and pepper, and the cayenne pepper. Add the whole corn kernels and mix. Cover an 18 or 20 cm square metal mold with cling film. Pour the preparation, level the surface with the back of a spoon or with the blade of a knife, let it cool and put it in the fridge. Let it harden for at least thirty minutes. Pour the flour into a plate, beat the egg in a bowl, pour the breadcrumbs into another plate. Divide the corn preparation into twelve equal portions. Shape each portion into a rounded kibble. Flour the croquettes, dip them in the egg and bread them. Put them in the refrigerator and leave them for thirty minutes. Heat the oil for frying to 160-170 degrees. At this temperature, a piece of bread will become crunchy and golden in just a few seconds. Fry the croquettes for one to two minutes, turning them halfway through cooking. Drain the croquettes, dry them with paper towels and serve. Serve these croquettes very hot as a side dish to a meat dish.