Introduction:

 

I still remember the first time I tried corn cutlets. It was during a family get-together, and my aunt, who is an incredible cook, served them as an evening snack. The crispiness on the outside and the soft, flavorful corn and potato filling inside immediately caught my attention. I knew I had to try making them myself, and after a few tweaks, I came up with a recipe that is now a regular favorite in my home.

The thing I love most about corn cutlets is how versatile they are. You can serve them as an appetizer, snack, or even pair them with a chutney for a light meal. They’re quick to make, satisfying, and packed with flavor. Let me show you how I make them!

 

Ingredients:

 

For Roasted Masala:

• 1 tsp Saunf (fennel seeds)
• ½ tbsp Coriander seeds
• 10-12 Black peppercorns
• 1 tsp Jeera (cumin seeds)

For Corn Cutlet:

• 1 tsp Chilli flakes
• 100 gms Corn kernels, boiled
• 100 gms Potatoes, boiled and peeled
• 1 tsp Ginger, chopped
• 1 tsp Green chilli, chopped
• 1 tsp Black salt
• 1 tbsp Fresh coriander, chopped
• 1 tbsp Roasted masala (prepared earlier)
• 4 Bread slices
• Oil for frying

 

Instructions:

 

Step 1: Prepare the Roasted Masala
Heat a small pan on low flame and add the saunf, coriander seeds, black pepper, and jeera. Dry roast these spices while stirring continuously until they become fragrant. Once done, remove the spices from the heat and let them cool.

• Sub-step: Grind the cooled spices into a coarse powder using a mortar and pestle or a grinder. Set aside.

Step 2: Prepare the Cutlet Mixture
Take the boiled corn kernels and coarsely chop them with a knife, maintaining a slightly chunky texture. In a large mixing bowl, add the chopped corn, boiled potatoes, and mash them together.

• Sub-step: Add chopped ginger, green chilli, and black salt to the mixture. Mix well to ensure even distribution of spices.
• Sub-step: Sprinkle fresh chopped coriander and add the roasted masala along with chilli flakes. Mix thoroughly until everything is well combined.
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Step 3: Bind the Mixture
Place the bread slices in a mixer jar and grind them into fine crumbs. Add the bread crumbs into the corn-potato mixture to bind all the ingredients.

• Sub-step: Mix until the dough is firm and holds its shape when shaped into patties.
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Step 4: Shape the Cutlets
Divide the mixture into small portions and shape them into round or oval cutlets, making sure each cutlet is uniform in size and thickness.

Step 5: Fry the Cutlets
Heat oil in a frying pan over medium heat. Test the oil by dropping a small piece of the mixture into it; if it sizzles and rises to the surface, the oil is ready.

• Sub-step: Gently slide the cutlets into the hot oil without overcrowding the pan. Fry the cutlets for a few minutes on each side until they turn golden brown and crispy, flipping carefully.

Step 6: Drain and Serve
Once the cutlets are fried to a perfect golden brown, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil.

• Sub-step: Serve hot corn cutlets with your favorite chutney or ketchup.
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About the Recipe:

 

Corn cutlets are a simple yet delightful snack that’s perfect for any occasion. Made with mashed potatoes, sweet corn, and a mix of aromatic spices, they’re crispy on the outside and soft on the inside. Whether you're making them for a tea-time snack or serving them at a party, these cutlets are sure to please.

One of the things I enjoy most about this recipe is how adaptable it is. You can add your favorite vegetables, adjust the spice level to your taste, or even stuff the cutlets with cheese for a gooey surprise. The key to getting that perfect golden crust is in the shallow frying, making sure the oil is hot enough to cook the outside quickly without overcooking the inside.

Corn cutlets are a fantastic option for those who love a good vegetarian snack. They’re not only easy to make but can also be customized to suit different dietary preferences. And let’s not forget how much kids love them! Serve them with ketchup or a green chutney, and watch them disappear in minutes.

 

Cooking Tips:

 

• Use fresh or frozen corn: Fresh corn gives the best texture and sweetness to the cutlets. If you’re using frozen corn, make sure to thaw and drain it well to avoid excess moisture in the mixture.
• Chill the mixture: After preparing the cutlet mixture, refrigerate it for 20-30 minutes. This helps firm up the cutlets, making them easier to shape and fry.
• Fry at the right temperature: Make sure the oil is hot enough before frying the cutlets. If the oil is too cold, the cutlets will absorb more oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and remain uncooked inside.
• Breadcrumbs for crunch: Coat the cutlets with breadcrumbs before frying for an extra crispy texture. You can even use panko breadcrumbs for an added crunch.

 

Pairing Guide:

 

Corn cutlets pair beautifully with a variety of chutneys and dips. Serve them with a tangy green chutney made from mint and coriander, or try them with a classic tamarind chutney for a sweet and sour twist. A side of masala chai or lemongrass tea elevates the snack experience, making it perfect for a tea-time treat.

If you’re serving these cutlets for lunch or dinner, they go well with a light cucumber and tomato salad or a bowl of spiced yogurt (raita). The creaminess of the yogurt balances the spices in the cutlet, creating a well-rounded meal.

 

Frequently Asked Questions:

 

1. What is a corn cutlet?

A corn cutlet is a deep-fried or shallow-fried snack made from mashed potatoes, sweet corn, and spices. The mixture is shaped into patties, coated with breadcrumbs, and fried until golden and crispy.

2. Can I make corn cutlets ahead of time?

Yes! You can prepare the cutlet mixture ahead of time and refrigerate it for up to 2 days. Shape the cutlets when you’re ready to fry them, ensuring they stay fresh and crispy.

3. Are corn cutlets healthy?

Corn cutlets can be made healthier by shallow frying or air frying instead of deep frying. You can also add more vegetables to the mixture for extra nutrition.

4. What can I serve with corn cutlets?

Corn cutlets pair well with green chutney, tamarind chutney, ketchup, or yogurt dips. They also go well with tea or a light salad on the side.

5. Can I make corn cutlets without potatoes?

Yes, you can replace potatoes with other binding agents like grated paneer, breadcrumbs, or even sweet potatoes for a twist in flavor.

6. Can I freeze corn cutlets?

Yes, you can freeze the uncooked cutlets. Place them on a baking sheet in a single layer, freeze until firm, then transfer to a freezer-safe container. When ready to cook, fry them straight from the freezer without thawing.

7. How do I prevent my corn cutlets from breaking while frying?

Make sure the mixture is not too wet, and refrigerate the shaped cutlets for 20-30 minutes before frying. This helps them hold their shape better during frying.

8. Can I bake corn cutlets instead of frying?

Yes, you can bake corn cutlets at 180°C (350°F) for 20-25 minutes, flipping halfway through for an evenly golden texture. Just brush them with a little oil before baking.

9. What is the best way to reheat corn cutlets?

To reheat corn cutlets, place them in a preheated oven at 180°C (350°F) for 5-7 minutes. This will help retain their crispiness. Avoid microwaving, as it can make them soggy.

10. Can I add cheese to corn cutlets?

Absolutely! You can stuff the cutlets with grated or cubed cheese for a gooey, cheesy surprise when you bite into them. Mozzarella or cheddar works best for this.

By following these tips and tricks, you'll be able to make the perfect corn cutlet every time!