Easy Potato Corn Patties Recipe – Crispy Basil Snack

Last Updated on 2 months by Neha Deshmukh

Easy Potato Corn Patties Recipe – Crispy Basil Snack

Hey everyone! If you’re anything like me, you always crave a little something to nibble on with your evening chai. And honestly, sometimes you just want something quick, easy, and utterly delicious. That’s where these potato corn patties come in! I first made these when I was craving something savory and didn’t want to spend hours in the kitchen. They’ve been a family favorite ever since. They’re crispy, flavorful, and seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any potato patties. The sweet corn adds a lovely burst of sweetness, and the fresh basil… oh, the basil! It takes these from simple to sensational. They’re perfect as a snack, a side dish, or even a light meal. Plus, they come together in under 30 minutes – perfect for busy weeknights or when unexpected guests pop over.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 2 potatoes
• 3 medium carrots
• 1 cup sweet corn kernels
• 2 cups basil leaves
• 4 tbsp corn flour
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for these patties. They mash beautifully and help bind everything together. About 300-400 grams of potatoes should do the trick.

Carrots: Freshness and Color

Fresh carrots are best for that vibrant color and slightly sweet flavor. Look for firm, bright orange carrots. Around 150 grams is perfect.

Sweet Corn Kernels: Fresh vs. Frozen

Fresh sweet corn is amazing if you can get it! But frozen corn kernels work just as well – no need to thaw them, just add them straight to the mix. About 150 grams of corn kernels is what we’re aiming for.

Basil Leaves: The Aromatic Key

Don’t skimp on the basil! It’s what gives these patties their signature flavor. Packed cups are best – you want a good amount of that fragrant goodness.

Corn Flour: Binding and Texture

Corn flour (cornstarch) helps bind the patties and gives them a lovely crispy texture. You can substitute with rice flour if you prefer. That’s about 30 grams of corn flour.

Oil: Selecting a Neutral Flavor

Use a flavorless oil like vegetable oil or canola oil for frying. You want the flavor of the patties to shine through, not the oil.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil your potatoes and carrots until they’re soft but still hold their shape – you don’t want them mushy! Drain them well and give them a good mash in a large bowl.
2. Next, steam your sweet corn kernels until they’re tender. Add them to the mashed potato and carrot mixture.
3. Now for the magic! Chop those beautiful basil leaves and add them to the bowl. Sprinkle in the corn flour and a generous pinch of salt. Mix everything together really well.
4. Heat up your oil in a deep pan over medium heat. You want enough oil for the patties to swim a little.
5. Shape the mixture into small patties – about 2-3 inches in diameter. Gently place them into the hot oil, being careful not to overcrowd the pan.
6. Fry the patties until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
7. Remove the patties from the oil and place them on paper towels to drain any excess oil.
8. Serve hot with your favorite chutney or a steaming cup of tea!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overmash the potatoes – a little texture is good!
• Make sure the oil is hot enough before adding the patties, or they’ll absorb too much oil.
• Don’t overcrowd the pan – fry in batches for the best results.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

These patties are already naturally vegetarian! To make them vegan, just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free, as long as you use certified gluten-free corn flour.

Spice Level Adjustment (Adding Green Chilies)

My friend, Priya, loves a little kick! Add 1-2 finely chopped green chilies to the mixture for a spicy twist.

Festival Adaptation (Holi Snack)

During Holi, we love adding a pinch of turmeric to the mixture for a vibrant yellow color and a subtle earthy flavor. It just feels so festive!

Serving Suggestions

These patties are incredibly versatile. Here are a few of my favorite ways to serve them:

• With a dollop of mint-coriander chutney.
• As a side dish with dal and rice.
• With a cup of masala chai for a perfect evening snack.
• Pack them in lunchboxes – they’re great cold too!

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness.

FAQs

Let’s answer some common questions:

What is the best way to prevent the patties from falling apart?

Make sure you’ve mashed the potatoes well, and that you’ve used enough corn flour to bind the mixture. Chilling the mixture for 15-20 minutes before shaping the patties can also help.

Can I bake these patties instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried patties, but still delicious.

Can I use frozen corn kernels in this recipe?

Absolutely! Frozen corn works perfectly fine. No need to thaw them first.

How can I make these patties ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before frying.

What is a good dipping sauce to serve with these patties?

Mint-coriander chutney is a classic! You could also try tamarind chutney, sweet chili sauce, or even a simple yogurt dip.

Enjoy these little bites of happiness! I hope you love them as much as my family does. Happy cooking!