Corn and Potato Fritters

The corn-potato fritters has got the hint of sweetness from the golden corn inside and crispy crunch on the outside!
 CornFritters1-
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! 
 
BBC-Good-FoodWhat was my reaction? Are you kidding me? I was literally jumping! :D
 
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! ;)
 
CornFritters2-
Corn and Potato Fritters
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4 Servings
Ingredients
  • 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
Instructions
  1. Peel and boil the potatoes till they are quite soft and can be easily mashed.
  2. 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.
  3. 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.
  4. Divide the mixture into 8 equal portions and shape each portion into a cylindrical tikki. Set aside.
  5. In a small bowl, beat the egg and add pinch of salt.
  6. Spread the breadcrumbs on a plate.
  7. Now heat the oil on a tawa. You won’t need too much oil, just coat the tawa well.
  8. 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.
  9. Now sauté the tikki on medium heat till all the sides are golden brown.
  10. Take them out and keep on tissue paper to absorb excess oil.
  11. Serve hot with red chilli sauce.

Comments

  1. says

    I’d like to invite you to join the CookEatShare Author Network. I really enjoy your blog and I think the over 1 million unique montly visitors to CookEatShare.com will too.

    By joining our Author Network, your blog posts will be indexed and users will be guided to your actual blog when searching your recipes or profile.

    The service is free and easy to sign up for. Simply visit http://www.cookeatshare.com/blogs/apply or contact me at Kyra@cookeatshare.com. You’ll get a unique link to claim and customize your profile. We look forward having you in our network!

    • Priyanka says

      Thanks for the compliment! Sure will upload Bengali sweets and do check out my non-veg recipe archive – there are plenty to chose from… will be uploading more soon! Thanks for stopping by and do visit often for more mouth watering delicacies!

Liked the recipe? Let us know!