Sweet Corn and Cheese Chili Fritters

These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!


I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.


This is what you will need:

Ingredients (Makes 12 fritters  Preparation Time: 5-7 minutes  Cooking Time: 10 minutes)

1 cup boiled sweet corn kernels

1 cup grated mozzarella cheese

1 cup boiled rice

2 finely chopped fresh green chilies

2 small finely chopped red onions

2 tbsp fresh cream

2 tsp cornflour

1 tsp lemon juice

Seasoning (red chili flakes, freshly ground black pepper, salt to taste)

1-2 tbsp rice bran/ olive oil

Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)



  • Take all of the above ingredients except oil and bread crumbs and combine well.


  • Divide into 12 portions, shape them up and coat them with bread crumbs.


  • Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.



Serve them with your favorite dip.


 They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p


Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.

Enjoy 🙂



Toasted Veggie Rice Paper Rolls with Sweet Chili Dip

Making rice paper rolls was a first timer for me. It is a lot easier to prepare than I thought it would be. I was a little hesitant about the rolling bit, but frankly speaking it wasn’t bad at all.  More importantly, they taste delicious. I tried to make them in 2-3 different styles. I personally liked the toasted ones the most. You can enjoy them in the form of a salad, fresh and crunchy summer rolls (for example, the most popular one, Vietnamese Salad) or as a snack like Spring rolls…Anything your taste buds are looking for… 😉


This is what you will need:


4-5 Rice Paper Sheets

For the filling

2 cups mushrooms

1 medium-sized onion

2 de-seeded cayenne pepper

½ cup cottage cheese (Paneer)

1 tsp soya sauce

½ tsp Sugar

2 tsp Olive Oil

Salt to taste



  • For the filling– Drizzle a trickle of oil in a non-stick pan, keeping a medium flame, brown cottage cheese fingers on all sides, season with salt and pepper and keep aside. I also sprinkled a little chaat masala for a little extra kick.


  • In the same pan, heat olive oil and add onions. Sprinkle salt and sauté. Add Cayenne Pepper, soya sauce and sugar. Give it a mix. Next, add in your mushrooms and cook on a medium flame. Mushrooms will release its moisture and shrink. Increase the flame and add cottage cheese. Give it a stir and keep aside.


Tasty Mushroom and Onion filling

Tasty Mushroom and Onion filling

  • For the rice paper rolls- Take water in a vessel, big enough for the rice paper to soak in. I used a plate here. We will also require a clean and dry muslin cloth (kitchen towel). Spread it out.
  • Soak the rice paper sheet in water for a few seconds (15-20) and place it on the kitchen towel for a minute. Dab if required. Lift it carefully, and place it on a clean dry plate. At this point, it will be a little sticky.



  • Place cabbage (optional) and a little filling towards the end. Give one fold from the left and right. Then from below. Tuck in the filling and give it a roll.

Cheesecake2 (2)

Toast them evenly in a non-stick pan and dig into it…Slurp!!



I served it with fresh cucumber salad (tossed in salt, pepper and a dash of lemon juice) and a sweet chili dip.


Note: Sweet Chili Dip- Chopped fresh red chili,  2 parts sugar and 2 part water, 2 tsp lemon. Heat sugar and water. Add it to chili and lemon juice.  Mix well.

Cheesecake1 (2)

Not so long ago, I made these rolls with a different filling and had them cold. They  were equally relishing! 🙂