Corn Cutlets made with our very own Desi Corn…
Expect the unexpected as this assemblage of a crisp exterior with melting corn and cheese masala explodes in your mouth….
The beautiful rush of flavours and texture instantly prompting you to grab the next one….
A traditional recipe of my grandmother which always brings back sweet memories… Truly an infallible preparation which has survived four generations as they are loved by my children as well !!!
Apart from a great cocktail snack, this one can be kept frozen for those sudden demands as well !!!
| Course | Snacks |
| Servings | Makes 20 cutlets (serves 10) |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
Ingredients for Corn Cutlets( 1 cup=200 ml, 1 tbsp=15 ml)
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| 4 Nos | White corn |
| 2 Nos | Green Chilies finely chopped |
| 1 tbsp | All-purpose flour (maida) |
| 1½ tbsp. | Butter (Amul) |
| 1 tbsp | Sugar |
| 1 cup | Grated cheddar cheese |
| 1¼ cup | Milk |
| To taste | Salt |
| For frying | Oil |
Ingredients for Binding |
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| 2 cups | Bread crumbs |
| 1 tbsp | All-purpose flour mixed with a little water to form a paste |
Instructions for Corn Cutlets |
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| 1. | Grate the corn coarsely. A few kernels should be as it is.
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| 2. | Take 1 cup of water and cook the corn on a low flame. Let the water dry out completely. |
| 3. | Take a pan and heat the butter on a low flame. Add the all-purpose flour and mix well. Add milk to the pan, stirring continuously to make a roux. Continue to cook until smooth and thick.    |
| 4. | Now add in the cooked corn, green chili, sugar and salt and cook for 2-3 minutes. Add in the grated cheese and continue to cook. The mixture should be thick and should leave the sides of the pan. Switch off the flame. Let the mixture cool.  |
| 5. | After the mixture cools, shape them into small oblong cutlets. Dip them into the flour- water paste, and roll them into the bread crumbs.  |
| 6. | The bread crumbs should be coated evenly on all sides. |
| 7. | Deep fry in hot oil and serve warm.
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