Cheesy Corn & Potato Cutlet Recipe
This Cheesy Corn & Potato Cutlet Recipe is a delightful blend of creamy mashed potatoes, sweet corn, and melty cheese, coated in crispy breadcrumbs and pan-fried to golden perfection. Perfect as an appetizer or snack, these cutlets deliver a comforting, savory flavor with a hint of spice from green chilies, making them an irresistible addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 cutlets 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Cutlet Mixture
- 2 pounds Yukon/yellow flesh potatoes – the creamy texture makes them perfect for mashing
- 3 tbsp Butter – adds richness and enhances flavor
- 2 tbsp Milk – a splash can make the mash smoother if needed
- 1.5 tsp Salt – adjust to taste for overall seasoning
- 1 tsp Mustard powder – for a subtle tangy kick
- 0.75 tsp Black pepper – to add a hint of warmth
- 0.5 cup Corn – sweet and crunchy, it complements the cheesy filling
- 1 heaped cup Shredded cheese (cheddar or Monterey Jack) – gives the cutlets their irresistible cheesiness
- 2–4 Green chillies, minced – add as much as you like for desired spice
For the Coating
- 1.5 cups Bread crumbs – for that satisfying crispy exterior
- 1 Egg, whisked with a little water – helps the breadcrumbs stick perfectly
Instructions
- Boil the Potatoes: Cover the Yukon potatoes with salted water in a pot, bringing them to a boil. Cook until they are tender, about 15-20 minutes.
- Peel and Cool: Drain the water and set the pot aside. Allow the potatoes to cool for a few minutes before peeling them.
- Mash the Base: Transfer the peeled potatoes to a large bowl. Add butter, minced green chillies, salt, mustard powder, and black pepper. Mash everything together until smooth. Add a little milk if needed to achieve a smooth texture.
- Mix in Additions: Once the potato mixture is smooth, fold in the sweet corn and shredded cheese until everything is well combined and vibrant.
- Season to Taste: Taste the mixture and adjust the seasoning if necessary to ensure the cutlets are packed with flavor.
- Shape the Cutlets: Roll the mixture into golf ball-sized cutlets and place them carefully on a tray, preparing them for coating.
- Coat the Cutlets: Dip each cutlet in the whisked egg, allowing any excess to drip off. Then roll in breadcrumbs until well coated, returning them to the tray.
- Pan Fry to Perfection: Heat a pan over medium-high heat. Pan fry the cutlets for 2-3 minutes on each side, or until they achieve a beautiful golden-brown crust. Serve hot.
Notes
- Consider serving with a tangy dipping sauce for an extra burst of flavor.
- Store leftover cutlets in an airtight container for up to 3 days.
- Reheat leftovers in a skillet to regain crispiness rather than microwaving.
- Adjust the number of green chillies to suit your spice preference.
- Use cheddar or Monterey Jack cheese for the best melty texture; other cheeses may alter the flavor.
Keywords: Cheesy corn cutlets, potato cutlets, corn potato appetizer, cheesy snacks, pan-fried cutlets, American appetizer
Find it online: https://cookcrisis.com/cheesy-corn-and-potato-cutlet-recipe/
