Corn Cutlet is a yummy crispy snack that blends the sweet juiciness of corn with other vegetables and aromatic spices. Besides being the main course, it makes for a good appetiser or snack. The Corn Cutlet recipe is easy, simple, and quick to prepare. Sweet corn kernels are boiled and mashed into a paste to make corn cutlets. This is then mixed with boiled potatoes and finely chopped veggies like carrots, peas, onions, and capsicum while being seasoned with a mix of spices that can be mainly comprising cumin powder, red chilli powder, coriander powder, and garam masala. The paste turns out flavourful and gets shaped into round or oval patties. The patties are breaded and then deep-fried until they become golden crispy. Corn cutlets are shallow fried till they become golden brown and crispy from the outside while remaining soft on the inside. The recipe is so versatile that it may even be altered to taste according to the recipe being followed; for example, adding cheese, green chillies, or fresh herbs like cilantro can give a new twist to the recipe. They can serve those cutlets with chutneys like mint, tamarind, tomato, or whatever-you-name-it chutney, which would nicely complement their taste.

• 1 cup corn
• 2 tbsp carrot
• 2 tbsp capsicum
• 1/2 onion
• 2 tbsp coriander leaves
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• Powdered spices-cumin powder cumin powder1/2 tsp
• 1/2 tsp salt
• 2 potato
• 1/4 cup breadcrumbs
• 2 tbsp corn flour
• Oil

• Explore the delicious recipe of corn cutlet. Start by boiling a cup of sweet corn till it is tender.
• Once the corn has been cooked, let the excess water drain off and let the corn cool a little.
• Using two boiled potatoes, mash them finely, as this is going to be the binder of your cutlets, and it will help give them a smooth look.
• Add the cooked sweet corn and mashed potatoes into a large mixing bowl. Add two tablespoons of grated carrot and two tablespoons of finely chopped capsicum (bell pepper) to the mixture to give crunch and freshness.
• Add 1/2 of a finely chopped onion and two tablespoons of coriander leaves.
• Add ¼ teaspoon of turmeric powder to make the cutlets juicy.
• Then follows the addition of half a teaspoon of chilli powder for mild heat, half a teaspoon of coriander powder to give it a fresh citrus flavour, and half a teaspoon of cumin powder in its smoky, earthy undertones.
• So, add half a teaspoon of salt for taste so that spices and vegetables come out nicely seasoned.
• Mix well. The mashed potatoes will help bind this mixture well, while the vegetables and spices add texture and flavour.
• For even better binding of the mixture, add two tablespoons of corn flour that will give the cutlets a firm shape and help them hold their shape while frying.
• Take a small portion in your hands, form it into a ball, and then gently flatten it into the shape of a patty.
• Repeat the same procedure for all the mixture till all the mixture turns into cutlets. To achieve crisp corn cutlets, roll them one by one into ¼ cup of breadcrumbs so that they get adequately coated.
• Add oil to a pan with medium heat. Fry the corn cutlets in the hot oil, being careful not to overcrowd the pan.
• Fry for 3 to 4 minutes on each side or until the cutlets are brown and crispy outside. Remove the cooked cutlets from the pan and drain any excess oil on a paper towel.
• Serving with tangy tamarind chutney, mint chutney, or ketchup is a beautiful option.
• The crisps and golden brown, surrounded by the spicy aromatic inside, make this delicious recipe of corn cutlet a go-to!