Corn and Potato Fritters
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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.
Recipe by Flavor Quotient at https://www.flavorquotient.com/?p=131