Corn cutlet is a simple, tasty snack made using corn as the main ingredient. You can choose to use fresh corn kernels or frozen ones available on the market. The potatoes are required as binding agents but we don’t add any other vegetables so that the paste of corns can dominate.
While making the cutlets, make sure the potatoes and corns being used are completely dry to avoid any moisture in the cutlets. This is a nice snack that can be made at home quickly.
Let’s see how we make it.
Servings
4 People
Kitchen Standing Time
20 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Fresh Corn Kernels | 1 Cup |
| 2. | Potato | 3 Units |
| 3. | Onion | 1 Unit |
| 4. | Green Chilli | 3 Units |
| 5. | Ginger Paste | 1 TBSP |
| 6. | Salt | To taste |
| 7. | Black pepper | 1/2 TBSP |
| 8. | Corn flour | 1 TBSP |
| 9. | Lemon Juice | 1 TBSP |
| 10. | Oil | For deep frying |
Method
Step 1: Take the corns on a blender. Blend to a coarse paste without adding any water.
Step 2: Transfer the corn paste to a large bowl. Add mashed boiled potatoes, chopped onion, chopped green chilies, and ginger paste. Mix well.
Step 3: Now add salt, black pepper, cornflour, and lemon juice and mix again to form a firm dough.
Step 4: Make circular balls using small portions and flatten each ball.
Step 5: Heat oil in a pan and gently fry 2-3 cutlets at a time.
Take the cutlets out on kitchen paper to soak the excess oil. Serve hot with mint chutney and tomato ketchup.