Corn Cheese Balls Recipe

🧂 Ingredients

• 1 cup Corn Kernels + 3 tablespoons
• 1 cup Potato

  (boiled, mashed or grated)
• 1 cup Processed Cheese

  (grated)
• 1 teaspoon Red Chili Flakes
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• Salt to Taste
• ¾ teaspoon Pepper
• 2 tablespoons Cornflour
• 3 tablespoons All Purpose Flour (Maida)
• ¼ cup Coriander Leaves

  (finely chopped)
• Oil For Deep Frying
• Cornflour as needed
• 4 tablespoons All Purpose Flour

  (mixed with ⅓ cup water to make a paste)
• Bread Crumbs as needed

Instructions

• 1 To begin with, add 1 cup of corn kernels in a grinder and pulse it to a coarse
  paste.
• 2 In a bowl, transfer the ground corn paste.
• 3 Add boiled and grated potatoes, grated cheese, red chili flakes, dried oregano,
  dried basil, 3 tablespoons of corn kernels, salt and pepper, cornflour, all
  purpose flour, and chopped coriander leaves. Mix Well.
• 4 Grease your hands with little oil. Take a small lemon sized mixture and make a
  smooth ball. Repeat the same for all the mixture.
• 5 Freeze the balls for 12-15 minutes.
• 6 Now, take one ball, coat it with cornflour, then dip it in all purpose flour
  paste and finally coat it evenly with bread crumbs.
• 7 Note : Here, you can double coat the balls by dipping again in flour paste and
  then rolling it in to bread crumbs. I usually do this step to give better
  crispness and texture to the cheese balls.
• 8 Repeat the same for all the balls.
• 9 Now, freeze the coated balls for another 20 minutes.
• 10 Heat enough oil in a deep wok or pan. Once the oil is hot, lower the heat to
  medium flame.
• 11 Drop in the balls and fry them until golden brown and crisp.
• 12 Take them out on absorbent kitchen paper towel.
• 13 Fry the remaining balls in similar way.
• 14 Serve them hot and crisp with tomato ketchup or chutney or mayonnaise.

Nutrition Info