- Quick cutlets from sweet corn and potatoes
- A savory and crunchy snack with tea
- Also a great option for children's bins
As soon as a cup of tea is in hand in the evening, one wants to eat something spicy with it. But if you are tired of eating biscuits, poha or bhaji everyday, try something different this time. If you have sweet corn and potatoes at home, no special ingredients are needed. With these ingredients you can make delicious, crispy and very easy to prepare corn cutlets. This quick snack can be a great option for kids or guests too. So, let's get to know the easy recipe of Crispy Corn Cutlets.
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Ingredients for Crispy Corn Cutlets
- 1 cup sweet corn
- 2 boiled potatoes
- 1 finely chopped onion
- 1-2 green chillies
- 2 to 3 tablespoons of breadcrumbs
- A little finely chopped coriander
- ½ tsp red chillies
- ½ teaspoon garam masala
- Salt to taste
- Oil for frying
- Corn Cutlet Recipe
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First of all, grind the sweet corn. Remove the excess water and grind the corn in a mixer to a thick consistency without grinding it very finely. This will give the cutlet a nice texture. Take split corn and mashed boiled potatoes in a bowl. Add onion, green chillies, coriander, red chillies, garam masala and salt. Mix all the ingredients well. Now add breadcrumbs and knead the mixture again. If the mixture seems too wet, add a little more breadcrumbs. Make small balls of the prepared mixture and shape them into flat cutlets with your hands. Heat oil in a pan and fry the cutlets on medium flame until golden. When both sides are nicely crisped, remove them on a tissue paper. Serve hot corn cutlets with green chutney, tomato sauce or mint dip. Crispy on the outside and soft on the inside, these snacks go even better with tea.
Tip: Refrigerate the cutlets for a few minutes before frying to reduce the chance of them breaking and keep the shape intact.
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