The corn-potato fritters has got the hint of sweetness from the golden corn inside and crispy crunch on the outside!
Expect the unexpected! Yes, that should be the title of this post! This is one of those recipes which just came to my mind out of the blue and I made it instantly without much thought. No fancy ingredients, no complicated steps!
My secret mission was to finish off the pack of corn which was lying in the freezer for quite some time. And then this craving of having some fried snack crept into my mind after a tiring day at work. So you see, everything had fallen into place for this lovely snack to materialize. And then this unexpected part happened!
I don’t know what had come over me on that evening that I send the recipe along with the picture to my favorite magazine “BBC Good Food” and here is what I received in return!
Now to tell you something about this recipe – corn and potato go really well together. The crunchy bites of corn kernels with the smooth mashed potato was an amazing combination to say the least. Feel free to customize the seasoning/spices to your own liking as you know potatoes can take in all kinds of taste.
Give it a try and I bet you won’t regret like I didn’t!
Corn and Potato Fritters
Serves: 4 Servings
- Potato – 3, medium
- Sweet corn – 150 gms
- Fresh coriander leaves – 1 cup, chopped
- Egg – 1
- Bread crumbs – 6 tsp
- Oil – 3 tbsp
- Cayenne pepper or red chilli powder – ½ tsp
- Salt 1 tsp
- Peel and boil the potatoes till they are quite soft and can be easily mashed.
- Boil the corn till they are soft but still retain their crunch. [If you are using a pressure cooker, then 1 whistle will be good enough.] Drain the corn well.
- In a large bowl mash the potatoes. Add the boiled corn, cayenne pepper/red chilli powder, chopped coriander leaves and salt. Knead everything well to make a soft dough. Add a little oil for binding if needed.
- Divide the mixture into 8 equal portions and shape each portion into a cylindrical tikki. Set aside.
- In a small bowl, beat the egg and add pinch of salt.
- Spread the breadcrumbs on a plate.
- Now heat the oil on a tawa. You won’t need too much oil, just coat the tawa well.
- Take one tikki at a time, dip it in the beaten egg, then put it on the plate of breadcrumbs and coat all the sides well.
- Now sauté the tikki on medium heat till all the sides are golden brown.
- Take them out and keep on tissue paper to absorb excess oil.
- Serve hot with red chilli sauce.