Corn Cutlet Recipe Crispy Corn Kebab Recipe

If you’re looking for a delicious snack that is crunchy on the outside, soft on the inside, and bursting with flavor, then corn cutlets (or crispy corn kebabs) are the perfect choice! This easy-to-make snack is ideal for family get-togethers, evening munchies, or even as an appetizer for special occasions. With its rich texture and the sweetness of corn perfectly balanced with the spice mix, corn cutlets are loved by both adults and kids alike.

In this detailed guide, we will walk you through everything you need to know about making corn cutlets, including tips and variations to suit your preferences. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple enough to master and will leave your guests wanting more.

What Are Corn Cutlets?

Corn cutlets, also known as corn kebabs, are a type of fritter made primarily with sweet corn kernels and a mixture of spices, herbs, and mashed potatoes. These cutlets are shallow-fried or pan-fried until they become crispy and golden on the outside while maintaining a soft and flavorful inside.

The beauty of corn cutlets lies in their versatility. You can add a variety of ingredients, such as cheese, carrots, peas, or bell peppers, to enhance the flavor and texture. Additionally, they are an excellent vegetarian option and can easily be made vegan by omitting any dairy products like cheese.

Why You’ll Love This Recipe

Easy to make: The steps are straightforward, and you can prepare the mixture ahead of time.
Versatile: You can customize the recipe by adding your favorite ingredients or spices.
Kid-friendly: Children will love the sweet, mild flavor of corn and the crispy texture.
Perfect for any occasion: Whether you’re hosting a party or just craving a quick snack, corn cutlets are a hit at any event.
Healthy option: Since they can be pan-fried or air-fried, they are a relatively healthy snack compared to deep-fried alternatives.

Ingredients for Corn Cutlet Recipe

Here’s a list of the ingredients you will need to prepare about 10-12 corn cutlets. The ingredients are easily available in most kitchens, and you can adjust the quantity depending on your taste preferences.

Main Ingredients

Sweet Corn Kernels – 1 cup (boiled and coarsely crushed)
Boiled Potatoes – 2 medium-sized (mashed)
Bread Crumbs – 1/2 cup (for binding and crispiness)
Green Chilies – 2 finely chopped (optional, for spice)
Ginger-Garlic Paste – 1 teaspoon
Chopped Coriander Leaves – 2 tablespoons
Garam Masala – 1 teaspoon
Red Chili Powder – 1/2 teaspoon (optional, adjust to taste)
Cumin Powder – 1/2 teaspoon
Chaat Masala – 1 teaspoon (for tangy flavor)
Lemon Juice – 1 tablespoon
Salt – to taste
Cornflour – 2 tablespoons (to coat the cutlets)
Oil – for shallow frying or pan frying

Optional Add-ins

Cheese – Add grated mozzarella or processed cheese for a gooey center.
Vegetables – Grated carrots, finely chopped bell peppers, or peas for added texture and nutrition.

Step-by-Step Corn Cutlet Recipe

1. Preparing the Corn Mixture

Boil the corn kernels: Take fresh or frozen corn kernels and boil them in salted water for about 5-7 minutes or until tender. Drain them completely and let them cool.
Coarsely crush the corn: Once cooled, crush the boiled corn kernels using a food processor or blender. Make sure to pulse it lightly—you want a coarse texture, not a smooth paste.
Boil the potatoes: Boil and peel the potatoes. Mash them properly so there are no lumps.
Mix the ingredients: In a large bowl, combine the crushed corn, mashed potatoes, bread crumbs, green chilies, ginger-garlic paste, coriander leaves, garam masala, red chili powder, cumin powder, chaat masala, lemon juice, and salt. Mix everything thoroughly until the mixture holds together. If it’s too soft, you can add a little more bread crumbs.

2. Shaping the Cutlets

Make small balls: Take a small portion of the mixture and roll it into a ball (about the size of a golf ball).
Flatten into cutlets: Gently press the ball between your palms to form a flat, round patty. Repeat this process with the remaining mixture.

3. Coating the Cutlets

Prepare the coating mixture: In a small bowl, mix 2 tablespoons of cornflour with 3 tablespoons of water to create a thin slurry.
Dip and coat: Dip each cutlet into the slurry and then coat it with additional bread crumbs. This will ensure that the cutlets turn crispy when fried.

4. Frying the Cutlets

Heat oil: In a shallow frying pan, heat enough oil to cover the base. The oil should be medium hot—not too hot, or the cutlets may burn.
Fry the cutlets: Gently slide the prepared cutlets into the pan. Fry them on medium heat until they turn golden brown on both sides. This should take about 3-4 minutes per side.
Drain the excess oil: Once the cutlets are crispy and golden, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.

5. Serving the Corn Cutlets

Corn cutlets are best served hot and crispy. Pair them with green chutney (coriander or mint chutney), tomato ketchup, or tamarind chutney for dipping. You can also serve them with a side of salad or yogurt dip for a refreshing contrast.

Tips for Making the Best Corn Cutlets

Don’t overprocess the corn: Coarsely crush the corn kernels, as a fine paste may make the mixture too soft and difficult to shape.
Ensure the mixture is dry: If the cutlet mixture is too soft or sticky, it may break while frying. You can add more bread crumbs or cornflour to achieve the right consistency.
Pan-frying over deep-frying: For a healthier version, you can pan-fry or air-fry the cutlets instead of deep-frying them. They will still turn out crispy and delicious.
Adjust spices according to taste: If you prefer a milder version, you can reduce the amount of chili powder or skip the green chilies altogether.

Variations of Corn Cutlets

Cheesy Corn Cutlets: Add a small cube of cheese inside each cutlet to make a cheesy surprise in the center. Mozzarella works great as it melts beautifully.
Vegetable Corn Cutlets: Add grated carrots, finely chopped bell peppers, or peas to the mixture to make the cutlets more nutritious and colorful.
Spicy Corn Cutlets: For those who like it spicy, add more green chilies, chili flakes, or even some jalapeños to the mix for an extra kick.
Air Fryer Corn Cutlets: Instead of frying the cutlets in oil, you can use an air fryer to make a healthier version. Preheat the air fryer at 180°C (350°F) and cook the cutlets for 12-15 minutes or until crispy, flipping them halfway through.

Storage and Reheating Tips

Storage: You can store the uncooked cutlets in the refrigerator for up to 2 days. Just shape them and keep them covered with plastic wrap. When you are ready to cook, coat them in the cornflour slurry and fry them as per the recipe.
Freezing: For longer storage, freeze the uncooked cutlets by placing them on a tray and freezing them until firm. Once frozen, transfer them to an airtight container. They can be stored for up to 2 months. To fry, thaw them for 15-20 minutes at room temperature, then proceed with the coating and frying process.
Reheating: If you have leftover fried cutlets, reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes. This will restore their crispiness.

Nutritional Information (per serving)

Here’s an approximate nutritional breakdown for one corn cutlet (shallow-fried):

Calories: 120 kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Fiber: 2g
Sugar: 1g

Conclusion

Corn cutlets are a delightful snack that combines the natural sweetness of corn with a perfect blend of spices. Whether you’re looking for a vegetarian appetizer or just want to whip up a quick, satisfying snack, this crispy corn kebab recipe will hit the spot. Serve them at parties, pair them with your favorite dip, or enjoy them with a cup of tea for a cozy evening at home.