Potato Sweet Corn Cutlet Easy Snack Recipe | How to Make Potato Sweet Corn Cutlet

potato sweetcorn cutlet recipe

When it comes to preparing a quick and easy snack recipe, potato is my go-to ingredient. There is something very comforting about potatoes. They are delicious and become one with different flavors. Besides, most people love potatoes. They are very filling too and you can create something very fancy with little effort.

Potato and sweet corn is one of my favorite combinations. I have created an easy cutlet recipe using this combo that would melt in your mouth. They are rich, cheesy, and have a light herby taste from cilantro. The crispy outside of the cutlet holds within itself the softness and warmth of the humble tuber.One bite and the subtle flavors just burst in your mouth. It’s hard to not polish off the entire platter of cutlets.

How long do the Potato Sweet Corn Cutlets Stay Good?

These little beauties have to be frozen before frying. You can freeze them for up to 2 weeks. Whenever hunger strikes, just take a couple of frozen cutlets and fry them in hot oil till they are golden-brown and crispy. You do not need to thaw them. Thawing the cutlets would actually ruin their structure and cause them to disintegrate upon frying. Arrange them on a baking sheet or stack them in a food container, cover them with cling wrap and pop them in the freezer. It’s that simple!

Why Coat the Cutlets in Cornstarch?

Cornstarch is not just a great binding ingredient. It imparts a brilliant crispiness to the fried snack when they are coated in cornstarch. Moreover, cornstarch doesn’t get burned while frying. You can fry the frozen cutlets on low heat for longer so that it’s cooked through and the outside crisps up.

The cutlets taste beautiful even after they cool off. That’s why they make a perfect snack idea for picnics. I have a stash of different cutlets including these in my freezer. They come handy when I have unexpected guests at tea time. A delicious snack platter and tea is ready in under 10 minutes. If you are looking for savory snack ideas, do try this recipe. I am pretty sure you would love it.

How to Make Potato Sweet Corn Cutlet

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Potato Sweet Corn Cutlet Recipe
 
Potato Sweet Corn Cutlet – A mouthwatering snack recipe made from boiled potatoes, sweet corn and cheese. The fresh cilantro gives it herby vibe that perfectly complements the subtle hotness from green chilies.
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 15 patties
Ingredients
  • Potatoes – 4 medium, boiled and mashed
  • Sweet corn – 2 cups, boiled
  • Cilantro/coriander leaves – ½ cup, lightly packed
  • Ginger – ½ inch piece
  • Garlic – 3 cloves
  • Green chilies – 6, medium hot variety
  • Salt – to taste
  • Cheese – 4 cubes, grated
  • Cornstarch – 3 tbsp
  • Oil – for deep-frying
Instructions
  1. Start by grinding the boiled sweet corn to a coarse paste. Take it out in a bowl.
  2. Also, pulse together the coriander leaves, green chilies, ginger, and garlic. Do not grind to a paste.
  3. Combine the ground sweet corn, mashed potatoes, salt, cornstarch, cheese, and ground ginger, garlic green chilies, and cilantro.
  4. Mix well.
  5. Divide into 15 parts and shape each one of them like a patty or any shape of your preference.
  6. Take some cornstarch on a plate. Lightly roll each patty in the cornstarch. Dust off the excess.
  7. Arrange the cutlets on a baking sheet that has been dusted with cornstarch too. Cover the baking sheet with cling wrap or another baking sheet. Freeze the cutlets till they turn hard. The cutlets stay good for 2 weeks in the freezer.
  8. When you are ready to fry the cutlets, heat sufficient oil in a skillet. Carefully drop the frozen cutlets in the hot oil. Do not overcrowd the skillet.
  9. When the underside turns golden, flip the cutlets and lower the heat. Continue to fry for another 2-3 minutes.
  10. Remove the cutlets onto the kitchen towel. Cut into one to check if it’s cooked through.
  11. Serve the cutlets with ketchup or your favorite dip. Enjoy!

 

Potato Sweet Corn Cutlets Recipe with Step by Step Pictures Below


Step 1

Prepare the ingredients for potato sweet corn cutlets. Boil 4 medium potatoes and 2 cups sweet corn. Keep the rest of the things handy; 6 medium hot green chilies, 3 cloves of garlic, 1/2 –inch ginger, ½ cup coriander leaves, 4 cheese cubes, salt to taste, and 3 tbsp cornstarch.

Ingredients for potato sweet corn patty recipe


Step 2

Start by grinding the boiled sweet corn to a coarse paste. Take it out in a bowl.

grind sweet corn coarsly


Step 3

Also, pulse together the coriander leaves, green chilies, ginger, and garlic. Do not grind to a paste.

Grind green chilies, ginger and garlic and coriander togather


Step 4

Combine the ground sweet corn, mashed potatoes, salt, cornstarch, cheese, and ground ginger, garlic green chilies, and cilantro.

combine together cornstarch, mashed potato, cheese, sweet corn and chili,garlic, ginger, coriander and salt


Step 5

Mix well.

mix well


Step 6

Divide into 15 parts and shape each one of them like a patty or any shape of your preference.

divide into 15 parts and form patties


Step 7

Take some cornstarch on a plate. Lightly roll each patty in the cornstarch. Dust off the excess.

coating the patty in cornstarch


Step 8

Arrange the cutlets on a baking sheet that has been dusted with cornstarch too. Cover the baking sheet with cling wrap or another baking sheet. Freeze the cutlets till they turn hard. The cutlets stay good for 2 weeks in the freezer.

deep freezing the patties


Step 9

When you are ready to fry the cutlets, heat sufficient oil in a skillet. Carefully drop the frozen cutlets in the hot oil. Do not overcrowd the skillet.

frying patties in oil in a skillet


Step 10

When the underside turns golden, flip the cutlets and lower the heat. Continue to fry for another 2-3 minutes. Flip occasionally.

frying the patty on both sides


Step 11

Remove the cutlets onto the kitchen towel. Cut into one to check if it’s cooked through.

removing patties on kitchen towel


Step 12

Serve the cutlets with ketchup or your favorite dip. Enjoy!

fried potato sweet corn patty easy snack recipe is ready

 

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9 Comments

  • Reply
    Ruchi Kankariya
    June 8, 2017 at 12:16 pm

    Hello there! I landed on your page for the first time this afternoon and saw this recipe. I just made it and it turned out great. My husband and little girl polished of the entire plate. The taste was very rich. Thanks for sharing a great recipe.

    • Reply
      Monica
      June 8, 2017 at 12:17 pm

      Thank you, Ruchi. Your comment made my day. 🙂 I am glad your family loved these patties.

  • Reply
    prarthana chandak
    September 5, 2017 at 8:51 am

    very nice recipe, can be stiored for long time in freezer, good for serving guests!

  • Reply
    Shipra Ashar
    September 22, 2017 at 6:02 am

    just wow! exactly what i was looking for..

  • Reply
    Garima
    October 10, 2017 at 6:07 pm

    i made these today.. the cutlets are resting in the freezer. going to fry them in the morning..the batter tasted and smelled so yummy.. can’t wait to tastes the cutlets 😀

    • Reply
      Monica
      October 12, 2017 at 1:23 pm

      That’s nice. Do let me know how they came out for you. 🙂

  • Reply
    karuna nagpal
    May 5, 2018 at 7:32 pm

    so cheesy n yummy

  • Reply
    vivian d'souza
    May 13, 2018 at 4:19 pm

    stunning recipe monica. they turned out very cheesy and melt in mouth.

    • Reply
      Monica
      May 16, 2018 at 9:54 am

      Thanks Vivian. I am glad you enjoyed it.

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