Canned corn cutlets with sour cream
4 servings
30 minutes
Canned corn cutlets with sour cream are an unusual yet surprisingly tender dish of Russian cuisine. This recipe combines the sweet taste of corn with the creamy softness of sour cream, creating a harmony of flavors and textures. Thanks to semolina, the cutlets gain a pleasant density, while parsley adds fresh notes. Their golden crust formed by breadcrumbs makes each cutlet appetizingly crispy. Historically, such dishes may have emerged as a way to use available ingredients to create a hearty and nutritious treat. They are perfect for a light lunch or dinner, especially when served with an extra portion of sour cream or fresh vegetables.
1
Place corn in a pot, pour in milk and evaporate, then add semolina, 5 g of butter, and simmer for 5-10 minutes, after which remove from heat, mix with egg, sugar, and chopped parsley, form 3 cutlets, coat them in breadcrumbs, and fry.
- Canned sweetcorn: 120 g
- Milk: 50 ml
- Semolina: 10 g
- Butter: 25 g
- Chicken egg: 0.5 piece
- Parsley: 5 g
- Breadcrumbs: 15 g
- Butter: 25 g
2
When serving at the table, drizzle with oil and serve sour cream separately.
- Butter: 25 g
- Sour cream: 30 g
