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Sweet Corn Cutlets
Tarla Dalal
06 December, 2024
Table of Content
Delicious cutlets, crispy on the outside and smooth and creamy on the inside.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
25 null
Ingredients
None
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
oil for greasing and frying
Method
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
- Mix the ingredients with enough water to get a batter of coating consistency.
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.
Tips
You can serve these with either mint dip, chilli dip or yoghurt dip.
Sweet Corn Cutlets recipe with step by step photos
