Sweet Corn Cutlets/ Pattice | How to make Sweet Corn Cutlets/ Pattice

By Swapna Sunil  |  4th May 2016  |  
4 from 1 review Rate It!
  • Sweet Corn Cutlets/ Pattice, How to make Sweet Corn Cutlets/ Pattice
Sweet Corn Cutlets/ Patticeby Swapna Sunil
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About Sweet Corn Cutlets/ Pattice Recipe

Sweet Corn also known as Sugar Corn is mildly sweet by nature due to its starch content. These kernels are rich in dietary fibre and Vitamin C with 0% cholesterol and fat.       Sweet corn cutlets are regularly made using fresh corn on the cob...but these are not available through out the year...so tried with frozen corn.. I was really skeptical about the outcome, that they might turn soggy n chewy but to my wonder they turned out crunchier n tastier than ever...

Sweet Corn Cutlets/ Pattice

Ingredients to make Sweet Corn Cutlets/ Pattice

  • 3 cups sweet corn (fresh/thawed) I used frozen
  • 1/2 to 3/4 cup rice flour (add according to the moisture content in corn)
  • 1/4 cup corn starch
  • 3 green chilles, crushed or to taste
  • salt to taste
  • An inch piece ginger, crushed
  • 4 to 5 stalks spring onion, chopped
  • 1 medium onion chopped
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • oil for shallow frying

How to make Sweet Corn Cutlets/ Pattice

  1. Defrost the frozen corn and spread on a kitchen towel. Spreading on a towel helps to absorb any moisture, set this aside for at least 30 mins. If using fresh corn, skip this step.
  2. Later add this to a food processor or blender and pulse until coarse. Be cautious as it has to be coarse but not mushy.
  3. In a wider bowl, add the chopped onion, spring onion, cumin, crushed ginger, green chilli and red chilli powder. Mix it well and stir in the minced corn. Next add the corn starch, rice flour and salt. Mix it well without adding any water.
  4. Now take little dough and shape into tikki/ pattice on your palm. Place them on a plastic sheet or plate.
  5. Repeat and shape until all the dough is used. Now heat oil in a pan, once hot add the pattice one by one along the edges. Fry them on a moderate heat until golden on both the sides.
  6. Drain them on a paper towel. Enjoy while still hot with ketchup/ Green chutney.

My Tip:

Coarsely grind the corn kernels, make sure they are not mushy.

Reviews for Sweet Corn Cutlets/ Pattice (1)

Shubhada Tagare Joshi3 years ago

what if potato used as binding agent...