Corn And Potato Puffs Recipe

My longing for Corn And Potato Puffs strengthened during high school days. This recipe goes perfectly as a Side Dish. You don't need to think more. Just prepare this Corn And Potato Puffs now!


Cooking Time35 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Canned corn kernels11 Ounce, drained (1 Can, 310 Grams)
 Flour45 Milliliter (3 Tablespoons)
 Potatoes4 Medium, cooked and dry mashed
 Plain yogurt45 Milliliter (3 Tablespoons)
 Red pepper1 , seeded and finely diced
 Green onions4 , finely diced
 Garlic2 Clove (10 gm), crushed
 Frying oil2 Cup (32 tbs) (For Deep-Frying)

Nutrition Facts

Serving size

Calories 858 Calories from Fat 697

% Daily Value*

Total Fat 75 g115.6%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 36.2 mg

Sodium 152.5 mg6.4%

Total Carbohydrates 36 g12.1%

Dietary Fiber 4.3 g17.3%

Sugars 4.9 g

Protein 6 g11.4%

Vitamin A 20.6% Vitamin C 92.2%

Calcium 3.8% Iron 9.3%

*Based on a 2000 Calorie diet


1 In a bowl, combine drained corn with beaten egg, flour, mashed potatoes, chutney, yogurt, red pepper, green onions and garlic.
2 In a pan, heat oil.
3 Fry spoonfuls of mixture until golden.
4 Drain on paper towels.

5 Serve with roasts, or for breakfast with eggs and bacon