Shrimp And Corn Croquettes

• 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

1. 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.
2. 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.
3. 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.

butter, flour, milk, green onions, shrimp, frozen corn kernels, flatleaf parsley, eggs, milk, breadcrumbs, vegetable oil, lemon

Taken from recipes-plus.com/api/v2.0/recipes/22751 (may not work)