Corn Fritters Recipe (Crispy Corn Cutlet)

Ingredients

• 2 cups coarsely crushed sweet corn kernels (makai ke dane)
• 1 1/2 cups boiled, peeled and boiled and mashed potatoes
• 3 bread slices
• 2 tsp green chilli paste
• 1/2 tsp ginger (adrak) paste
• 1/2 tsp garlic (lehsun) paste
• 2 tbsp finely chopped coriander (dhania)
• a pinch of haldi powder (turmeric powder)
• 2 tsp lemon juice
• salt (namak) to taste
• cornflour for rolling
• bread crumbs for rolling
• oil for deep-frying
• chaat masala for sprinkling
• 3/4 cup thick curds (dahi)
• 1/4 cup finely chopped capsicum
• 1/4 tsp ginger (adrak) paste
• 1/4 tsp green chilli paste
• salt (namak) to taste

Steps

1. Blend the bread slices in a mixer till smooth.
2. Combine all the ingredients, including the fresh bread crumbs in a deep bowl and mix well.
3. Divide the corn fritter mixture into 20 equal portions and roll each portion into a round flat fritter.
4. Roll each fritter into the cornflour and breadcrumbs evenly.
5. Heat the oil in a deep non-stick pan, deep-fry a few fritters at time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
6. Sprinkle little chaat masala evenly over each fritter and serve immediately with the curd dip.