Crispy Mayo Corn Tikki for Evening Snacking
When the afternoon slump hits, something crispy and full of flavour makes all the difference. These golden corn tikki patties are easy to make, and this corn tikki recipe shows you how to get the perfect crunch. Sweet kernels mingle with spices and a dollop of veg mayonnaise for creamy richness. Think of it as a corn and mayo recipe that doubles as finger food. As classic evening snacks, they pair perfectly with hot chai. You can also fold in a spoonful of tandoori mayo for subtle smokiness. Truly one of the easy snacks with mayonnaise you’ll make all week. Whether you call them snacks with mayo or just good old fritters, they disappear fast. Serve with extra mayonnaise on the side for dipping, or build a patty mayo sandwich by tucking a tikki between soft buns.
Ingredients In
Crispy Mayo Corn Tikki Recipe
1 cup boiled sweet corn kernels
1 large boiled potato, mashed
2 tbsp finely chopped onion
1 tbsp chopped green chilli
2 tbsp chopped coriander
¼ tsp red chilli powder
¼ tsp cumin powder
Salt, to taste
2 tbsp breadcrumbs (plus extra for coating)
2 tbsp oil, for shallow frying
2 tbsp Nutralite Tandoori mayo
How To Make Crispy Mayo Corn Tikki Recipe
Step 1: Combine the base
In a mixing bowl, stir together mashed potato, corn, onion, chilli, coriander, spices, salt, 2 tbsp breadcrumbs, and the tandoori mayo until the mixture holds when pressed.
Step 2: Shape into tikkis
Divide into eight portions. Roll each into a ball, flatten into a 2‑inch patty, then press both sides into extra breadcrumbs.
Step 3: Fry until golden
Heat oil in a nonstick pan over medium. Pan‑fry tikkis 3–4 minutes per side until crisp and golden brown. Transfer to paper towels to drain.
Step 4: Serve immediately
Arrange on a platter and enjoy hot—no dip needed, though extra mayonnaise on the side never hurts!
Ingredients In
Crispy Mayo Corn Tikki Recipe
1 cup boiled sweet corn kernels
1 large boiled potato, mashed
2 tbsp finely chopped onion
1 tbsp chopped green chilli
2 tbsp chopped coriander
¼ tsp red chilli powder
¼ tsp cumin powder
Salt, to taste
2 tbsp breadcrumbs (plus extra for coating)
2 tbsp oil, for shallow frying
2 tbsp Nutralite Tandoori mayo
How To Make Crispy Mayo Corn Tikki Recipe
Step 1: Combine the base
In a mixing bowl, stir together mashed potato, corn, onion, chilli, coriander, spices, salt, 2 tbsp breadcrumbs, and the tandoori mayo until the mixture holds when pressed.
Step 2: Shape into tikkis
Divide into eight portions. Roll each into a ball, flatten into a 2‑inch patty, then press both sides into extra breadcrumbs.
Step 3: Fry until golden
Heat oil in a nonstick pan over medium. Pan‑fry tikkis 3–4 minutes per side until crisp and golden brown. Transfer to paper towels to drain.
Step 4: Serve immediately
Arrange on a platter and enjoy hot—no dip needed, though extra mayonnaise on the side never hurts!
Tips & Variations
- Gluten‑free swap: Use crushed puffed rice or roasted chickpea flour instead of breadcrumbs.
- Spice level: Stir in a teaspoon of Schezwan sauce for extra heat.
- Herb boost: Fold chopped mint or dill into the mixture for a fresh finish.
- Gluten‑free swap: Use crushed puffed rice or roasted chickpea flour instead of breadcrumbs.
- Spice level: Stir in a teaspoon of Schezwan sauce for extra heat.
- Herb boost: Fold chopped mint or dill into the mixture for a fresh finish.
Tikki Mastery Unleashed
- Chill shaped tikkis for 10 minutes before frying to help them hold their shape.
- Mix in a handful of boiled peas for a pop of colour and sweetness.
- For a smoky note, infuse a piece of sizzling garlic onto the hot pan before adding tikkis.
Feel free to add your own special twists and variations to make this Crispy Mayo Corn Tikki for Evening Snacking Recipe truly yours. If you come up with any unique recipes or creative tidbits on Crispy Mayo Corn Tikki for Evening Snacking, do share this with us @nutralite
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