Rashmi Sharma Corn Cutlet is a delicious and crispy snack made from corn (sweet corn) and mixed vegetables, spiced up with aromatic Indian seasonings. It’s a perfect appetizer or snack for tea time or as a starter for a meal. The outer layer of the cutlet becomes golden and crispy, while the inside remains soft and flavorful. It’s easy to make and can be served with a variety of dips like tamarind chutney, mint chutney, or ketchup.
Here’s how to make Corn Cutlet:
Corn Cutlet Recipe | What is the Recipe of Corn Cutlet
Ingredients
Main Ingredients
- 4 potatoes boiled
- 1 cup corn boiled
- 1 tablespoon vegetable oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 1 sprig curry leaves finely chopped
- 3 green chilies finely chopped
- 1 teaspoon salt
- 5 stalks coriander leaves finely chopped
For the Coating
- 1 egg , beaten
- 1 cup bread crumbs
For Frying
- 1 cup vegetable oil
Instructions
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Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside.
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Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Set aside.
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Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.
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Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.
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Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.
Tips:
- Binding the Mixture: If the mixture is too wet or loose, add a little more bread crumbs or cornflour until the dough holds its shape well. If it is too dry, add a little bit of water or milk to moisten it.
- Spice Level: Adjust the level of green chilies or red chili powder based on your spice tolerance.
- Baking Option: For a healthier version, you can bake the cutlets in a preheated oven at 180°C (350°F) for about 15-20 minutes, flipping halfway through to get a crispy texture.
- Make Ahead: The cutlet mixture can be prepared ahead of time and stored in the refrigerator for up to 1-2 days. You can also freeze the shaped cutlets and fry them when needed.
Variations:
- Cheese Corn Cutlet: Add some grated cheese (like cheddar, mozzarella, or processed cheese) to the mixture for a cheesy filling inside the cutlet.
- Herbs & Spices: You can add dried herbs like oregano, thyme, or basil to give the cutlets a more Mediterranean flavor.
- Stuffed Corn Cutlet: Stuff the cutlets with a filling of paneer, mushrooms, or boiled vegetables before frying for an added twist.
Health Benefits:
- Rich in Protein: Corn provides a good amount of protein and fiber, which are important for overall health.
- Good for Digestion: The potatoes and corn in the cutlets help improve digestion and provide energy.
- Low in Calories: These cutlets are relatively low in calories if you bake them instead of frying, making them a healthier snack option.
Corn Cutlet is a versatile and delightful snack or appetizer that’s loved by kids and adults alike. Whether you serve them at a party, as an after-school snack, or as a tea-time treat, they’re sure to be a hit!
