Its my favorite monsoon snack of all time and is famous in most parts of India. Corn cutlets also known as corn patties or corn fritters can be enjoyed any time of the day; as an accompaniment with meals or even with smoking hot ginger tea in he evenings. The golden yellow colour of the corn makes this snack all the more glamorous.
I’ve learned this recipe from my mother. Its a simple one-churn, no-fuss recipe. It amazes me to find so many other variations of a cutlet recipe. But being a bit of a slug, I’m happy with this one.
Makes: 12 cutlets
Cooking Time: 40 minutes
Kernels of 1 sweet corn or American corn
Potatoes – 2 medium, boiled and peeled
Onion – 1 medium, roughly chopped
Green Chilies – 2, chopped
Ginger – 1 tbsp, roughly chopped
Coriander – 2 tbsp, chopped
Asafoetida – a pinch
Bread Crumbs – for coating
Salt – as per taste
Oil – for frying
1. Boil, peel and mash potatoes.
2. In a mixer or food processor, coarsely grind the corn kernels, onions, green chilli, coriander and ginger. Don’t make it too fine.
3. Add this mixture to mashed potatoes.
4. Now add salt and asafoetida and mix well.
5. Heat oil in a frying pan.
6. Make a medium sized ball from the mixture, flatten it and shape it in to a round cutlet. Make similar cutlets from the rest of the mixture.
7. Coat the cutlets in bread-crumbs.
8. Shallow fry or deep fry and serve with ketchup or mint chutney
P.S.: You can also use soaked bread instead of mashed potatoes to bind the mixture.
The bread crumbs coating can be optional.
I also serve it as a cutlet sandwich or even cutlet tacos 🙂
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