Corn Cutlets/ Corn Fritters Recipe | Chef Ananya Banerjee

Here is an easy recipe for corn cutlet which is a perfect choice for parties. Also, one of the great make ahead recipes. Freezes well too. Check my easy recipe and make your parties a super-hit!

Click here to Subscribe- http://bit.ly/SubscribetoChefAnanyaBanerjee

Ingredients:
2 cup yellow corn
1 tsp fennel seeds (coarsely ground, saunf)
1/2 tsp salt
1 tsp ginger, grated
1 Tbsp green chilli (finely chopped)
1 Tbsp coriander, finely chopped
1 tsp mango powder (amchoor)
1/4 cup rice flour

Method:
1. Defrost the corn, and pat dry. Then blend the corn to a coarse paste without adding any
water.
2. Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander,
green chilli, mango powder and salt, mix it well.
3. Add rice flour to the corn mixture, mix it well. The mixture should hold together, and
consistency should be like a soft dough. If needed add little more rice flour.
4. Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the
into bullets.
5. Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the
oil, drop a little piece of the mixture, the mixture should sizzle and come up. Drop the rolls slowly
into it, taking care not to overlap them.
6. Fry the cutlets until they are golden brown, turning occasionally. This should take about
6-7 minutes. Take them out over a paper towel.

Stalk Me Here-
Facebook- www.facebook.com/chefananyabanerjee
Instagram- www.instagram.com/chefananyabanerjee
Twitter- www.twitter.com/chefananya
Video Produced by - www.devashishmishrateam.com