Crispy Corn and Potato Cutlets: A Delicious Indian Snack Recipe
20 minutes
675 reads
About Crispy Corn and Potato Cutlets: A Delicious Indian Snack Recipe
Dive into the delightful world of Indian cuisine with these crispy Corn and Potato Cutlets! This easy-to-follow recipe combines the sweetness of corn with the heartiness of potatoes, creating a perfect balance of flavors. Aromatic spices like cumin and a hint of chili add depth, making these cutlets irresistible.
These golden-brown cutlets are incredibly versatile. Serve them as a delightful tea-time snack, a captivating party appetizer, or a light and satisfying dinner side. Their crispy exterior and soft interior make them a hit with both kids and adults.
Get ready to impress your family and friends with this simple yet elegant recipe. The detailed instructions and expert tips below ensure your cutlets turn out perfectly every time. Enjoy!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Vegetables
Spices
- 1 tsp Cumin Seeds jeera
- 1/2 tsp Chili Powder red
- 1.5 tsp Salt or to taste
- 1/4 tsp Turmeric Powder optional, for color
Binding and Coating
- 2 tbsp Corn Flour
- 1 tbsp Breadcrumb
Instructions
Prepare the Corn and Potato Mixture
- Thoroughly drain the canned corn. Reserve about 1/4 cup of corn kernels for garnish; coarsely grind the remaining corn using a food processor or blender.
- Grate the potato and squeeze out any excess moisture using a clean kitchen towel. Finely chop the onion and crush the garlic cloves.
- In a large bowl, combine the ground corn, grated potato, chopped onion, crushed garlic, cumin seeds, red chili powder, turmeric powder (if using), salt, and the reserved corn kernels. Mix well until everything is thoroughly combined.
Shape the Cutlets
- Divide the mixture into equal-sized portions. Shape each portion into a patty or cutlet, approximately 1/2 inch thick. You can use a cookie cutter for uniform shapes.
Coat and Fry the Cutlets
- In a separate shallow dish, combine the corn flour and breadcrumbs. Gently coat each cutlet in the corn flour mixture, ensuring it’s evenly coated on all sides.
- Heat 1 tablespoon of oil in a large skillet or frying pan over medium heat. Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan.
- Fry the cutlets for about 3-4 minutes on each side, or until they turn golden brown and crispy. Reduce heat if the cutlets are browning too quickly.
Serve and Enjoy
- Once golden brown, remove the cutlets from the pan and place them on a wire rack or paper towel to drain any excess oil.
- Serve the crispy corn and potato cutlets hot, garnished with grated cheese (optional) and your favorite chutney or dip. Enjoy!
Recipe Notes
Expert Tips for Perfect Corn Cutlets
- For extra flavor, add a pinch of garam masala or other preferred spices to the mixture.
- Don't overcrowd the pan while frying; this can lower the oil temperature and result in soggy cutlets.
- If you prefer a crispier cutlet, you can shallow fry them for a longer period. For a softer texture, reduce the frying time slightly.
- Experiment with different dips and chutneys to find your favorite combination! Mint chutney, tamarind chutney, or even a simple yogurt dip are all excellent choices.
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Recipe Nutrition
Calories: 91kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1gSugar: 1g
Soma Pradhan
Articles: 41
5 Comments
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This is so tempting! Thank you.
Absolutely delicious! Can’t wait to try it.
This is awesome! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!