Sweet Corn Cutlets
by Tarla Dalal
05 Apr 2018
This recipe has been viewed 18046 times
Delicious cutlets, crispy on the outside and smooth and creamy on the inside.
Sweet Corn Cutlets recipe - How to make Sweet Corn Cutlets
Preparation Time : Cooking Time: Total Time:
Makes 25 cutlets.
For the cutlets
1 tin (400 grams) cream style corn
4 1/2 tbsp cornflour
salt to taste
For the temura batter
1/4 cup plain flour (maida)
3/4 cup cornflour
salt to taste
Other ingredients
oilfor greasing and frying
Method
For the cutlets
For the tempura batter
How to proceed
- Method
For the cutlets
- For the cutlets
- Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste.
- Pour into a greased 180 mm. (7") diameter thali and steam for 10 minutes.
- Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces.
For the tempura batter
- For the tempura batter
- Mix the ingredients with enough water to get a batter of coating consistency.
How to proceed
- How to proceed
- Dip the cutlets pieces in the tempura batter and deep fry in hot oil till golden brown.
- Drain on absorbent paper.
- Serve hot.
- You can serve these with either mint dip, chilli dip or yoghurt dip.
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