Corn and Coriander Cutlets: A Delectable Snack Recipe
Indulge in the delightful experience of savoring Corn and Coriander Cutlets, a delicious evening snack that perfectly combines the sweetness of corn with the comforting flavors of potatoes. This recipe, lovingly adapted from the Foodcourt column by Anjali Vellody in the Weekend magazine (January 2nd, 2004 issue), is not just easy to prepare but also guarantees to impress family and friends alike. With its vibrant flavors and crispy texture, this dish is a fantastic addition to any lunch or snack table, making it perfect for gatherings or cozy nights in.
Recipe Overview
| Attribute | Details |
|---|---|
| Name | Corn and Coriander Cutlets |
| Cook Time | 30 minutes |
| Prep Time | 30 minutes |
| Total Time | 1 hour |
| Description | A wonderful evening snack combining corn and potatoes that everyone will love! |
| Recipe Category | Lunch/Snacks |
| Keywords | Potato, Onions, Vegetable, Asian, Indian, < 60 Mins, Deep Fried, Inexpensive |
| Servings | 4 |
| Calories | 299.6 |
Nutritional Information
| Nutritional Component | Amount |
|---|---|
| Calories | 299.6 |
| Total Fat | 4.7 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 52.9 mg |
| Sodium | 122.7 mg |
| Carbohydrates | 58.9 g |
| Fiber | 7 g |
| Sugar | 4.8 g |
| Protein | 9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Spring onions (finely chopped) |
| 2 | Potatoes (boiled and mashed) |
| 1 | Crumbled bread |
| 1 | Egg (beaten) |
| 1/2 | Teaspoon red chili powder |
| 1/4 | Teaspoon white pepper powder |
| NA | Salt (to taste) |
| 1 | Cup corn (kernels, scraped from cobs) |
| 1 | Cup fresh coriander leaves (chopped) |
| NA | Fresh mint leaves (chopped) |
Instructions
For the Stuffing
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Prepare the Corn: Start by holding each piece of corn on the cob vertically over a clean surface. Using a sharp knife, carefully scrape out the corn kernels by running the knife from the top to the bottom in long, smooth strokes. This will yield fresh, sweet corn kernels, which are essential for the stuffing.
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Sauté the Onions: In a medium-sized pan, heat a tablespoon of oil over medium heat. Add the finely chopped spring onions and stir-fry them until they become transparent, which usually takes about 3 to 5 minutes. This process releases their natural sweetness and enhances the overall flavor of the stuffing.
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Combine Ingredients: Once the onions are transparent, add the scraped corn kernels, crumbled bread, red chili powder, and a pinch of salt to the pan. Stir-fry this mixture until it turns lightly golden in color, about 5 to 7 minutes, ensuring the flavors meld together beautifully.
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Add Seasonings: After the corn mixture is golden, add the white pepper powder along with the freshly chopped coriander and mint leaves. Stir well to combine all the ingredients, allowing the freshness of the herbs to infuse into the filling.
For the Cutlet
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Prepare the Potato Mixture: In a large mixing bowl, take the boiled and mashed potatoes. To this, add the crumbled bread, salt, and remaining red chili powder. Mix well to ensure that all ingredients are evenly distributed, creating a cohesive mixture.
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Knead the Mixture: With clean hands, gently knead this potato mixture until it forms a smooth and pliable dough-like consistency. The kneading process helps to bind the ingredients, making it easier to shape the cutlets.
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Shape the Cutlets: Divide the potato mixture into equal portions, roughly the size of your palm. Flatten each portion in your hand to create a disc. Take a spoonful of the prepared corn mixture and place it in the center of one disc. Carefully cover it with another flattened disc, sealing the edges securely to form a cutlet shape. Ensure the filling is enclosed completely to prevent it from leaking during frying.
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Prepare for Frying: In a deep frying pan or wok, heat enough oil for deep frying over medium-high heat. While the oil is heating, dip each shaped cutlet first in the beaten egg, allowing any excess to drip off, and then coat it with the Knorr mix or breadcrumbs, ensuring an even coating. This will create a deliciously crispy exterior once fried.
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Deep Fry the Cutlets: Once the oil is hot, carefully lower each cutlet into the oil, frying them in batches to avoid overcrowding the pan. Fry until they turn golden brown and crispy, about 4 to 5 minutes per side. Adjust the heat as needed to ensure they fry evenly without burning.
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Drain and Serve: After frying, remove the cutlets from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your choice of ketchup or chutney for dipping, allowing everyone to enjoy these flavorful cutlets to their heart’s content.
Enjoy!
Indulge in the delightful crunch and rich flavors of Corn and Coriander Cutlets, a perfect treat for any occasion. Whether served as a snack during a cozy evening at home or as a crowd-pleasing appetizer at your next gathering, these cutlets are sure to be a hit, leaving everyone asking for seconds. Enjoy this comforting dish that brings together the best of corn, potatoes, and fresh herbs, celebrating the essence of simple yet satisfying cooking!
