These days, even corn on the cob is available throughout the year and with this we can make some delicious snacks anytime of the year. Corn cutlets, corn kababs, corn chaat, corn sandwiches, corn soup, bhutte ki kees – the list is endless.
In this post, I am sharing a very easy recipe of corn cutlets which can be served for breakfast, in lunch box or with evening tea. These crispy corn cutlets are also great starters for a party. If you are making this snack for a party, do make the preparations in advance and keep the ready-to-fry cutlets in the refrigerator.
Ingredients – For 14 to 16 cutlets
- Fresh Corn – 1 whole
- Medium sized potato -2
- Crumbled paneer -3 to 4 tbsp
- Bread slice – 3
- Green chilli – 2
- Ginger – 1/4″ piece
- Coriander leaves – 2 to 3 tbsp
- Red chilli powder – 1/2 tsp
- Garam masala – 1/4 tsp
- Lime juice – 1 tbsp
- Salt according to taste
- Refined oil for frying cutlets
- Pressure cook whole corn on the cob (bhutte) along with one cup wate. Switch off the flame after two whistles. Allow it to cool.
- Once cooled, remove the kernels (bhutte ka dana) with the help of a knife.
- Boil potatoes. Peel and mash them.
- To make bread crumbs, cut bread (or rusk is fine too) into small pieces and grind in a mixer to make a coarse powder.
- Take boiled corn kernels, ginger, and green chilies in a blender and blend into coarse paste. (No need to add water)
- Transfer the mixture to a bowl. Add mashed potatoes, crumbled paneer, bread crumbs, red chilli powder, garam masala powder, salt, lime juice and finely chopped coriander leaves. Combine everything together. If you feel mixture is moist, add some more bread crumbs.
- Divide the mixture into equal portions to make the cutlets.
- Apply oil on palms and shape into desired shape.
- At a time, fry 4 to 5 cutlets in medium hot oil. Flip gently in between with the spatula.
- When cutlets turn golden brown, take them out and slide them onto an absorbent paper.
- Serve crispy, hot cutlets with green chutney.