Sweet Corn Cutlets
by Tarla Dalal
Added to 293 cookbooks
This recipe has been viewed 16665 times
Delicious cutlets, crispy on the outside and smooth and creamy on the inside.
Method
For the cutlets- 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.
For the tempura batter- Mix the ingredients with enough water to get a batter of coating consistency.
How to proceed- 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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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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