When I say my kid is a fussy eater, I mean that she hates eating. If she must eat food, she has to love it, or out it gets thrown. It is a headache when we take her out to weddings or to someone else’s home for dinner, because I am worried all the time about the food she will eat.
In my quest to get her to eat even the most common veggies, I have stumbled upon a few recipes, adapted them and made them my own. These corn fingers are one such recipe.
- 1/4th cup corn
- 3 large potatoes
- 1/4th cup grated cheese
- ½ cup bread crumbs, or 1/4th cup maida
- 3 tbsp dairy whitener (milk powder)
- 2 tbsp chopped coriander
- 2 tbsp chopped mint leaves
- 2 green chillies
- 2 garlic cloves
- small piece of ginger
- 2 tsp amchur powder
- salt to taste
- oil for deep frying
Make a paste of coriander, mint leaves, chillies, garlic and ginger without adding water.
Boil the potatoes, peel and mash them.
Boil the corn and squeeze out the water from them a bit. Now make a coarse paste of the corn in the blender without adding any water.
Add the above pastes to the mashed potatoes, add amchur powder, milk powder, bread crumbs/maida, and salt to taste.
Don’t worry if it is still a bit sticky.
Heat the oil in a kadhai (wok). Use two spoons to make an elongated shape of the mixture, kind of like a finger. Drop them in the hot oil.
Fry till they are golden brown.
Serve with ketchup.
- The milk powder in the recipe can cause the corn fingers to get burnt easily. Do not fry in very hot oil or for a very long time. Just enough to brown the outsides.
- Insert a toothpick at one end to make an interesting variation. Such things interest the kids more than regular food.