Corn Cutlet is a very simple yet delicious snack best to be served at tea time. A deep-fried appetizer made with potato, corn kernels, and herbs. The best recipe for parties and family gatherings.
Step-by-step pictures and instructions are below:
Corn cutlet recipe does not require much time for preparation or lengthy procedures. I always try to share recipes with more straightforward steps and fewer ingredients. And this is how I cook at home.
I have very, very basic ingredients stored in my cabinets. I mix and match them and create my flavorful masalas.
I have very, very basic ingredients stored in my cabinets. I mix and match them and create my flavorful masalas. I never had any special readymade masalas from the stores like Biryani masala, Sambar masala, or Pav Bhaji masala.
My two decades of kitchen experience made me understand every species responsible for bringing out unique flavors. I could guess how the end product would taste if I added cumin or fennel powder.
And this idea gives me knowledge of trying out various dishes successfully. And I try to share this information as far as possible in all my posts.
So, every dish is unique, though the ingredients and the process have similarities, like Potato Cutlet or Bread Cutlet.
The uniqueness of this corn cutlet is the slight sweetness of the corn kernels and its crunchy texture. To enhance it, we have added less chili powder. Since corn is bland in the flavors, I have added coriander leaves to make cutlets more flavorful. This is how I make or convert recipes.
If the corn kernels are frozen, thaw them before adding them here. If it is frozen, it may splutter while deep frying.
How to make corn cutlet
In a mixing bowl, mash potatoes well; add corn kernels, chili powder, chopped coriander leaves, and salt. Mix them gently so that every ingredient combines well with each other.
Divide them into equal-sized balls. Make them into desired shapes. Flat circle shapes are the most desirable ones because they get cooked evenly.
Heat oil in a pan. In medium heat, fry them until they become golden brown on all sides. Transfer to a paper towel to remove excess fat. And serve corn cutlets hot with tomato ketchup and hot sauce.
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Printable recipe card
Corn cutlet
Ingredients
- 5 potato boiled
- ½ cup corn kernel
- ¾ teaspoon red chili powder
- 4 tablespoon cilantro coriander Leaves-chopped
- ½ teaspoon salt
- 11/2 cup vegetable oil for deep frying
Instructions
- In a mixing bowl, mash potatoes well.
- In the same bowl, add corn kernels, red chili powder, chopped coriander leaves, and salt.
- Mix and combine them gently.
- Divide them into equal sized balls. Make them into desired shapes.
- Heat vegetable oil in a pan. In medium heat fry them until they become golden brown on all the sides.
- Transfer to paper towel.
- Serve corn cutlets hot with tomato ketchup, hot sauce.
Nutrition
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