Sweet Corn Cutlets
by Tarla Dalal
Added to 293 cookbooks
This recipe has been viewed 13384 times
Delicious cutlets, crispy on the outside and smooth and creamy on the inside.
- Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste.
- Pour into a greased 180 mm. (7") diameter thali and steam for 10 minutes.
- Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1" x 1") square pieces.
- Mix the ingredients with enough water to get a batter of coating consistency.
- Dip the cutlets pieces in the tempura batter and deep fry in hot oil till golden brown.
- Drain on absorbent paper.
- Serve hot.
- You can serve these with either mint dip, chilli dip or yoghurt dip.
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