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Corn Cutlets (Corn Fritters) – Manjula’s Kitchen

Corn Cutlets (Corn Fritters) – Manjula’s Kitchen

  • Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 

  • Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 

  • Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.

  • Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.

  • Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 

  • Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

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