Corn Fingers (Tea Time Snack)
This snack is a regular at my home. I use left over cooked rice as a binding ingredient instead of potato.Very tasty snack.
1 cup grated corn
1 cup milk
½ tsp pepper pwd
2 tbsp grated cheese
1 cup cooked rice
1 tbsp chopped coriander leaves
1 tbsp chopped green chillis
2 tbsp maida
1 tbsp cornflour
½ cup water
½ cup bread crumbs
1 tsp cumin seeds
1 tbsp butter
salt
Heat butter in a dish and add the cumin seeds and let them splutter.Add the corn,salt and pepper pwd along with milk and let the corn cook in this milk till the milk is absorbed.Now add the cooked rice and cover with lid for 5 mts.
Coarsely mash with laddle the corn and rice mixture.Remove from heat.
Add grated cheese,coriander leaves and green chillis and mix well.
Shape as longitudinal thick fingers as shown below in this picture.
This recipe makes 10-12 fingers.Refrigerate for 20 minutes.
Meanwhile add water to the maida and cornflour to make a flowing batter.
Heat enough oil in a vessel for deep frying the corn fingers.
Dip each corn finger in the maida-cornflour batter and then roll in bread crumbs and deep fry.
Serve with tomato sauce or mint chutney.
By sailu • Nov 19th, 2005 • Category: All Recipes, Appetizers & Starters, Savories, Snacks & Tiffins, Vegetarian Recipes
Hi,Nice blog ,this looks good — I plan to try this out!
Thanks Lera!You should try it ..tastes good.:):)
Hi..just wanted to know jow do we grate the corn? Did you mean grate the whole ‘corn on the kob’ or grate the corn kernels?
I tried this recipe couple of times- it was very good. I used rice too instead of potato. And I also tried shallow frying the corn fingers without dipping in the maida, cornflour batter + bread crumbs. It turned out well too. thanks!