Corn Cutlet Recipe

Corn Cutlet is a delicious Indian and crispy snack made by deep frying a mixture of sweet corn and potatoes. Other vegetables like onions, bell peppers (capsicum), etc. can also be added to the cutlets to increase its nutritional value.

A mouthwatering snack recipe made from boiled potatoes, and sweet corn. They are delicious and become one with different flavors. Besides, most people love potatoes. They are very filling too and you can create something very fancy with little effort.

Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious.

#Serving Suggestion:  Serve these Corn cutlets for breakfast or as an evening snack. They also go well in parties or as a starter before the meals. Corn Cutlets are favorite among all age groups.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

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CORN CUTLET RECIPE

Corn Cutlet is a delicious Indian snack made by deep frying a mixture of sweet corn and potatoes. They are delicious and become one with different flavors. 
Course Snack
Cuisine Indian
Keyword corn cutlet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 cutlets
Author Achala

Ingredients

  • 1 cup + 1 tbsp corn boiled or frozen
  • 2 medium size potato boiled and mashed
  • 1/2 cup onion finely chopped
  • 1/4 cup capsicum finely chopped
  • 1/4 cup coriander leaves finely chopped
  • 2 green chillies chopped
  • 1 tsp ginger paste
  • 1/2 cup breadcrumbs
  • 1/4 cup rice flour
  • 1/2 tsp red chilli powder
  • 1/8 tsp turmeric powder
  • 1 tsp chat masala
  • 1/4 tsp garam masala
  • Salt to taste
  • Oil for deep frying

Instructions

  • Collect all the required ingredients.
  • In a blender take boiled corn or frozen corn.
  • Blend to a coarse paste without adding any water.
  • Transfer the paste to a mixing bowl.
  • Add boiled and mashed potato.
  • Also, add onion, capsicum, green chilli, boiled corn, coriander leaves, and ginger paste.
  • Then add red chili powder, turmeric powder, garam masala, and salt.
  • Mix it very well with the help of a spoon.
  • Now add breadcrumbs and rice flour.
  • Combine everything well using hands to form a dough.
  • The mixture should hold together, and consistency should be like a non-sticky dough.
  • Grease hands with oil and start making cutlets.
  • Shape each one of them like a patty or any shape of your preference.
  • Heat sufficient oil in a kadai on medium-high heat.
  • Carefully drop the cutlets in the hot oil. Do not overcrowd the kadai.
  • When the underside turns golden, flip the cutlets.
  • Stir occasionally and fry till the cutlets turn golden brown on medium flame.
  • Remove the cutlets onto the kitchen towel.
  • Serve the cutlets with ketchup or your favorite dip.

How To Make Corn Cutlet (Step By Step Instructions With Photos) :

1.Collect all the required ingredients.

2. In a blender take boiled corn or frozen corn.

3. Blend to a coarse paste without adding any water.

4. Transfer the paste to a mixing bowl.

5. Add boiled and mashed potato.

6. Also, add onion, capsicum, green chilli, boiled corn, coriander leaves and ginger paste.

7. Then add red chili powder, turmeric powder, garam masala and salt.

8. Mix it very well with the help of a spoon.

9. Now add breadcrumbs and rice flour.

10. Combine everything well using hands to form a dough.

11. The mixture should hold together, and consistency should be like a non-sticky dough.

12. Grease hands with oil and start making cutlets.

13. Shape each one of them like a patty or any shape of your preference.

14. Heat sufficient oil in a kadai on medium-high heat.

15. Carefully drop the cutlets in the hot oil. Do not overcrowd the kadai.

16. When the underside turns golden, flip the cutlets.

17. Stir occasionally and fry till the cutlets turn golden brown on medium flame.

18. Remove the cutlets onto the kitchen towel.

19. Serve the cutlets with ketchup or your favorite dip.

Recipe Notes :

  • Add any vegetables of your choice to make it more nutritious.
  • The cutlets should always be deep fried in a low to medium heat. Do not deep fry them in high heat, otherwise, the cutlet may break in the oil and remains raw from inside.
  • Add in more breadcrumbs if there is to much moisture while binding the cutlets.
  • Corn Cutlet is generally deeply fried, but depending on your taste and health-related concerns, they can also be shallow fried on a pan with minimal use of cooking oil.
  • You can also corn flour instead of rice flour in this recipe.
  • Adjust the amount of green chilli if you do not like spiciness.

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