Corn Mozarella Cutlets

Corn Mozarella Cutlets

Corn and monsoons are a match made in heaven!

There is a definite urge to indulge in crispy fritters during this season and there is a very good reason behind it.  The gloomy wet season with cold monsoon breeze works a bit on our moods.  Lack of sunlight dips our Vitamin D levels. 

So our body craves for crispy carbohydrate which help to boost the dopamine and serotonin levels – both of which are mood uplifting hormones,  and the hot crispy foods served with tangy chutneys or sauces instantly lifts the moods.

Everything eaten in moderation is fine.  Infact, it is important to not completely deprive yourself of your favourite foods. 

A smart way to make your weight-loss sustain for long term is to try to incorporate a little of what you love to eat. 

Else all the strictly followed diets usually are extremely short lived. 

In case you are too worried about the fat content because of the deep frying, you could also try air-frying the cutlets. A better way to stay in the daily calorie limit is to stick to just 2 to 3 cutlets.  Making  the cutlets smaller in size also helps to practice portion control.

Give this  crispy, tangy, spicy corn recipe a try this monsoon.

Corn Mozarella Cutlets

Ingredients :

• 2 cup corns kernels

• 2 large size potato boiled

• Mozzarella Cheese cubes cut into small pieces

• 2 green chillies

• 1/2 inch ginger

• 1 tsp Red chilli powder

•  2 tsp coriander powder

• ½ spoon cumin powder

• ½  Garam masala

• Salt to taste

• ½ cup brown bread crumbs for coating

• ½ cup rice flour

Method :

• Crush corn, green chillies ginger together.

• Add Coriander powder salt & mix together all ingredients

• Then add grated potatoes, garam masala, cumin powder red chilli powder

• Mix all ingredients well

• Take the mixture and while shaping into cylinders stuff a piece of mozzarella cheese.

•  Dip it in rice flour batter to coat it, then roll it in bread crumbs ( make sure the stuffing of cheese inside is sealed well, else it will ooze out in the oil )  and deep fry at medium flame.

• Fry till golden brown.

• Serve hot with sauce / green chutney

 

Handy Tips :

1. Do ensure you opt for the Indian desi corn and not the American corn which is a genetically modified crop.

2. You can replace boiled potatoes with boiled raw bananas, they contain resistant starch and are good for the gut.

3. To increase the protein content of the recipe you could add roasted gram flour or besan to the cutlet mix for better binding.

Recipe courtesy : Greta Fernandes   Mumbai-based Certified Nutritionist & Food Blogger

Website : DeliciouslyURS.com