Mexican Corn Cutlets

Posted

July 8, 2015


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Corn cutlets, a childhood fav of mine get a Zesty Fun Mexican Make-over….Yum yum! 🙂
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Method:
Boil, peel and mash 4-5 large potatoes
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Add 1 cup coarsely pulsed boiled corn (just a few whirls in your chopper, not completely ground)
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Add 1 small finely chopped onion, a minced jalapeño, and a fistful of cilantro
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Next add salt, cayenne (or red chilli pwdr), 1/2 a tsp each of ground coriander pwdr and oregano. Also add 2-3 cloves of minced garlic and a generous squeeze of lime. Mix together to combine.
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Now add 1/2 a cup of grated cheddar cheese (I used the grated Mexican blend available in the supermarkets) and 1/2 a cup of bread crumbs (I used Japanese Panko). You might need to use more bread crumbs if your potatoes are sticky! Add in small increments, as needed.
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Form into long ovals.
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Deep fry in medium hot oil. Do not over crowd…to avoid the cutlets from breaking!
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Drain on paper towel…serve with your fav ketchup/hot sauce!
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14 comments on “Mexican Corn Cutlets

  1. July 8, 2015 aalam

    Madam without bred crums not possible if we use maida

    Reply
    • July 9, 2015 ruchiairen

      If you want to deep fry, you must add bread crumbs to the recipe.

      Reply
  2. July 8, 2015 neha

    is there a way to shallow fry? or bake ?

    Reply
    • July 9, 2015 ruchiairen

      You can shallow fry them, instead of deep frying.

      Reply
  3. July 9, 2015 kushigalu

    It looks so perfect and delicious

    Reply
  4. July 9, 2015 Santosh Narayanan

    You can also make it in non stick appam svessel spraying cooking spray oil that will avoid oil consumption and also tastes the same.

    Reply
  5. July 9, 2015 preethy

    hi ruchiairen,

    I tried this cutlet…as soon as i saw ur post got tempted to tryout immediately. Here are the few things i let u know before asking questions.

    As we dont eat onion and garlic i made few changes

    1. Instead of onion i used finely chopped cabbage.
    2. Added Hing and ginger inplace of garlic.

    other than this above changes, i follwed ur step exactly.I have a question now, the cutlet is prefect in its shape and consistency(I mean it is not wet …the bread crums added binded everything perfectly).Later when i dropped just 2 cutlet in oil for frying it started leaving its shape and everything fall apart in oil ..so i removed everything…next cutlet i dipped in cornflour mix(constarch+water) and rolled in bread crumbs..then it came out perfect..y it went wrong for me…

    Reply
    • July 20, 2015 ruchiairen

      Chances are the oil was nit hit enough! Make sure to heat the oil well, before adding the cutlets!

      Reply

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