Corn Cutlets

Its my favorite monsoon snack of all time and is famous in most parts of India. Corn cutlets also known as corn patties or corn fritters can be enjoyed any time of the day; as an accompaniment with meals or even with smoking hot ginger tea in he evenings. The golden yellow colour of the corn makes this snack all the more glamorous.
I’ve learned this recipe from my mother. Its a simple one-churn, no-fuss recipe. It amazes me to find so many other variations of a cutlet recipe. But being a bit of a slug, I’m happy with this one.

Corn Cutlets
12 cutlets
Cooking Time: 40 minutes

Kernels of 1 sweet corn or American corn
Potatoes – 2 medium, boiled and peeled
Onion – 1 medium, roughly chopped
Green Chilies – 2, chopped
Ginger – 1 tbsp, roughly chopped
Coriander – 2 tbsp, chopped
Asafoetida – a pinch
Bread Crumbs – for coating
Salt – as per taste
Oil – for frying

1. Boil, peel and mash potatoes.
2. In a mixer or food processor, coarsely grind the corn kernels, onions, green chilli, coriander and ginger. Don’t make it too fine.
3. Add this mixture to mashed potatoes.
4. Now add salt and asafoetida and mix well.
5. Heat oil in a frying pan.
6. Make a medium sized ball from the mixture, flatten it and shape it in to a round cutlet. Make similar cutlets from the rest of the mixture.
7. Coat the cutlets in bread-crumbs.
8. Shallow fry or deep fry and serve with ketchup or mint chutney

P.S.: You can also use soaked bread instead of mashed potatoes to bind the mixture.
The bread crumbs coating can be optional.
I also serve it as a cutlet sandwich or even cutlet tacos 🙂


bitesandplaces View All →

Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at

Celebrate Life!!!
Natasha Gracious

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