Corn & Cheese Roll Recipe

When we say corn ‘rolls’, we don’t exactly mean the rolled up rolls. One can experiment with the filling and add more ingredients like chopped veggies, shredded chicken or even some cheese.

Corn rolls are more of crispy golden breaded mashed corn cutlets. A healthier option is to coat the rolls with an alternative cereal like vermicelli or oatmeal. This recipe uses vermicelli. Follow the instructions to make yummy corn rolls in minutes!

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Oh so corny!

Coated corn, potato and cheese cutlets.

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 5 big Potatoes
• 100 g vermicelli broken into pieces
• 100 g corn
• 4 cubes cheese grated
• 2 piece Ginger made into a paste
• 4-5 Green chilies crushed
• tsp ½pepper powder
• 3 cups Tbsp corn flour mixed in 2water
• Oil for deep frying
• salt to taste

Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 5 big Potatoes 100 g vermicelli broken into pieces 100 g corn 4 cubes cheese grated 2 piece Ginger made into a paste 4-5 Green chilies crushed tsp ½pepper powder 3 cups Tbsp corn flour mixed in 2water Oil for deep frying salt to taste

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Instructions

1. Boil the corn with little salt in sufficient water for few minutes.
2. Drain out the water completely and keep aside to cool.
3. Coarsely crush the corn.
4. Boil the potatoes and mash when still hot.
5. Add the grated cheese, corn, ginger, green chilies, salt and pepper to the mashed potatoes. Mix gently.
6. Divide the potato-cheese mixture into equal portions and make thick long rolls.
7. Dip each roll in the corn flour mixture and roll it in vermicelli.
8. Deep fry in hot oil till golden.
9. Serve hot with green chutney.