Corn Cutlet or corn kebab is a delicious Indian snack made by deep frying a spicy mixture of sweet corn and potatoes. It is a crispy, deep-fried, and tasty snack recipe, easy to prepare, and with home ingredients and it’s a mouth-watering snack item and also used as an appetizer. Other vegetables like onions, bell peppers (capsicum), carrots, peas etc. can also be added to the cutlets to increase its nutritional value.
Its pure vegetarian recipe which can be served as starters for party or even as an evening snack.. It can be served with tomato ketchup, green chutney.
Corn -1 cup + 2 tbsp corn
Potato -2(boiled & mashed)
Onion-1 (finely chopped)
Capsicum -1/4 cup (finely chopped)
Green chilli-1 (finely chopped)
Carrot-2 tbsp finely chopped
Chickpea flour-1 tbsp
Coriander Powder - 1 tsp
Black pepper powder-1/2 tsp
Ginger Paste 1 tsp
Salt - as per taste
Red chili powder - 1 tsp.
Coriander leaves - 2 tbsp. (chopped)
Mint leaves-1tbsp (Finally chopped)
Lemon Juice - 1 tsp
Bread Crumps-¼ cup
Cooking Oil - for deep fry
1.Put boiled sweet corn kernels in a grinder and coarsely grind it without using water. Reserve some boiled sweet corn kernels for later use.
2.Boil the potatoes and peel the skin. Mash with your hands and keep it aside.
3.Chop the onions, carrot finely. Keep the capsicum ready. Chop the coriander and mint leaves.
4.In a mixie pulse the the cooked corn kernels.
5.Take a deep bowl and add all the spices- Coarsely grounded sweet corns, boiled and mashed potato, grated ginger, cumin powder, garam masala, black pepper powder, salt to taste, chopped mint leaves, freshly chopped coriander leaves, reserve boiled sweet corn kernels, lemon juice and mix until well combined.
6. Lastly add bread crumbs and mix it well. If the mixture is sticky add more bread crumbs accordingly.Mix this well.
7.Ensure the corn mixture should be firm. If not the kebab will dissolve in oil while frying.
8. Take a small portion of the mixture and make it into oblong shape.
9.Heat oil and deep fry the kebabs in oil till golden brown on medium flame.
Finally, serve corn kebabs hot with green chutney or tomato ketchup