Crispy Corn Fingers


16-cornfingersCorn kernels- 1 cup (boiled and mashed)
Milk- 1 cup
Potatoes- 2 (boiled and mashed)
Cheese- 2tbsp (grated)
All purpose flour- 2tbsp
Cornflour- 1tbsp
Green chillies- 2 (chopped)
Pepper powder- 1tsp
Cumin powder- 1tsp
Salt- as per taste
Coriander leaves- 2tbsp (finely chopped)
Water- ½ cup
Bread crumbs- ½ cup
Butter- 1tbsp
Oil- for deep frying


  • Heat butter in a pan and add the mashed corn kernels, salt, milk and cook for about 6-7 minutes on medium flame till the milk is absorbed completely by the corn. • Switch off the flame and transfer the corn mixture into a mixing bowl. Let it cool down.
  • Add boiled and mashed potatoes, pepper powder, green chillies, cheese, coriander leaves and cumin powder to it.
  • Mix well with your hands and make a soft dough.
  • Make 10-12 fingers out of the mixture and refrigerate for 15 minutes.
  • Heat oil in a deep frying pan.
  • Make a batter of all purpose flour, cornflour, salt and water.
  • Spread the bread crumbs on a plate.
  • Take out the corn fingers out of the refrigerator and dip them one by one in the flour batter. Make sure all the sides are coated properly by the batter.
  • Roll them in the bread crumbs and coat each side well.
  • Now carefully fry them in the oil for 3-4 minutes on medium flame till all the sides turn golden brown.
  • Once done, transfer the fried corn fingers on a paper towel to drain the excess oil.
  • Once the oil is drained transfer them on a serving platter and serve.