Easy recipe for corn cutlet. Perfect for parties. One of the great make ahead Party recipes. Freezes well too. With step by step pictures.
I am an appetizer girl at parties. I get full with appetizers that I skip main course. Appetizers are comfort food. This recipe for corn cutlets makes it perfect for parties. It can be made ahead and kept in the fridge till its fried. It freezes well too. This recipe is especially a hit among the children. I use an air fryer to make this corn cutlet at home so its healthy, and I prefer to shallow fry during parties for children. Whatever you do, its one great recipe to have in your repertoire. Here is how to do corn and potato cutlets.
Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside. Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Make sure to chop the green chilies finely else the children will have their mouth on fire. Set aside.
Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.
Now lets make an assembly line. #Have all the patties in a plate ready #Beat one egg and have it in a bowl #Have bread crumbs ready in a bowl
Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.
#Shallow Fry Method Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.
#Air fryer Method. Place the patties inside the air fryer. Set the timer for 10 minutes and fry the patties in 200 degrees Celsius temperature. Fry in batches. Do not over crowd the air fryer.
Serve the cutlets hot with Ketchup and Mayo.
Make your parties stress free with make ahead recipes like these.
Main Ingredients
- 4 potatoes, boiled
- 1 cup corn, boiled
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 sprig curry leaves, finely chopped
- 3 green chilies, finely chopped
- 1 teaspoon salt
- 5 stalks coriander leaves, finely chopped
For the Coating
- 1 egg, beaten
- 1 cup bread crumbs
For Frying
- 1 cup vegetable oil
- Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside.
- Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Set aside.
- Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.
- Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.
- Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Indian
Main Ingredients
- 4 potatoes, boiled
- 1 cup corn, boiled
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 sprig curry leaves, finely chopped
- 3 green chilies, finely chopped
- 1 teaspoon salt
- 5 stalks coriander leaves, finely chopped
For the Coating
- 1 egg, beaten
- 1 cup bread crumbs
For Frying
- 1 cup vegetable oil
- Boil the potatoes till fork tender. Mash the potatoes and mix it with boiled corn kernels. Set aside.
- Heat oil in a pan and add in the chopped onions. Fry till the onions are soft. Add in the crushed garlic and saute for a minute. Next, add in the chopped curry leaves, finely chopped green chilies and salt. Set aside.
- Add in this mixture to the potato corn mixture along with finely chopped coriander leaves. Mix well. Check for seasoning. Mix well to combine. Make small patties and keep it in a plate.
- Take the patties and dip it in the egg and then the bread crumbs. Set aside. Repeat till all the patties are coated in egg and bread crumbs. Set aside.
- Heat oil in a pan until hot. Place the patties and shallow fry on both sides until golden. Remove the cutlets and drain on paper towels.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/corn-cutlet/
Recipe for homemade coconut milk from scratch. A basic essential ingredient used in a lot of Indian curries.
Coconut milk is one of the basic ingredients used in a lot of South Indian curries. Canned coconut milk is gaining popularity in the south Indian kitchens, but the flavour of the fresh pressed coconut milk is divine. With a good heavy duty blender, home made coconut milk can be made within 10 minutes. Here is how to do home made fresh pressed coconut milk from scratch.
First Pressed Coconut Milk – Thick Milk Take one whole coconut and remove the coconut meat and set aside. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. First pressed milk is generally not heated as its very delicate and may curdle easily. Its added to the curries at the end of cooking.
Second Pressed Coconut Milk Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately.
Third Pressed Coconut Milk – Final Milk Add another 1 cup of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the third light milk. Set aside separately. Discard the coconut dregs after extracting the third milk.
You can store the coconut milk in the fridge for upto a day.
- 1 whole Coconut
- 4 cups water
First Pressed Coconut Milk – Thick Milk
- Take one whole coconut and remove the coconut meat and set aside. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. First pressed milk is generally not heated as its very delicate and may curdle easily. Its added to the curries at the end of cooking.
Second Pressed Coconut Milk
- Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately.
Third Pressed Coconut Milk – Final Milk
- Add another 1 cup of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the third light milk. Set aside separately. Discard the coconut dregs after extracting the third milk.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Category: Basics
- Cuisine: South Indian
