These cutlets are slightly different to make. Sweet corn, cornflour and salt is mixed coarsely and steamed. These are cut into cutlets, dipped into tempura batter and deep-fried. They taste splendid with a nice spicy sauce.
Ingredients
For the cutlets
3/4 cup cream style sweet corn
3 tbsp cornflour
salt to taste
For the tempura batter
2 tbsp plain flour (maida)
1/4 cup cornflour
salt to taste
Other ingredients
oil for deep-frying
Method
For the cutlets
1.Mix together the cream style sweet corn, cornflour and salt and blend in a mixer to a coarse paste.
2.Pour into a greased 150 mm. x 150 mm. (6″ x 6″) square thali and steam for 10 minutes in a steamer.
3.Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1″ x 1″) square pieces.
For the tempura batter
1.Mix the ingredients with enough water to get a batter of coating consistency.
How to proceed
1.Dip the cutlets in the tempura batter and deep-fry in hot oil till golden brown.
2.Drain on absorbent paper.
3.Serve hot with a sauce of your choice.
