Sweet Corn Cutlets


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Sweet Corn Cutlets, these cutlets are first steamed, cut into pieces, dipped in a batter and deep fried.

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These cutlets are slightly different to make. Sweet corn, cornflour and salt is mixed coarsely and steamed. These are cut into cutlets, dipped into tempura batter and deep-fried. They taste splendid with a nice spicy sauce.

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Preparation Time : 
Cooking Time: 
Serves 4.
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Ingredients



For the cutlets
3/4 cup cream style sweet corn
3 tbsp cornflour
salt to taste

For the tempura batter
2 tbsp plain flour (maida)
1/4 cup cornflour
salt to taste

Other ingredients
oil for deep-frying

Method

    For the cutlets

    1. Mix together the cream style sweet corn, cornflour and salt and blend in a mixer to a coarse paste.
    2. Pour into a greased 150 mm. x 150 mm. (6" x 6") square thali and steam for 10 minutes in a steamer.
    3. Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces.

    For the tempura batter

    1. Mix the ingredients with enough water to get a batter of coating consistency.

    How to proceed

    1. Dip the cutlets in the tempura batter and deep-fry in hot oil till golden brown.
    2. Drain on absorbent paper.
    3. Serve hot with a sauce of your choice.
    RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
    2 reviews received for Sweet Corn Cutlets
    2 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    priti gamiDecember 12, 2010


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    Reviewed August 17, 2013by Foodie #511938

       


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    Reviewed December 12, 2010by priti gami

       


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