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cheese corn balls

CHEESE CORN BALLS

Smitha Kalluraya
Crispy from outside , soft from inside ... yummy starter made from Corn and cheese
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Course Snack
Cuisine American
Servings 27 piece

Ingredients
 

  • 1 cup sweet corn
  • 1/2 cup grated cheese, ( i used mozarella , any cheese is ok )
  • 1 medium sized potato
  • 2-3 tbsp capsicum, chopped ( optional )
  • 1 - 2 Green Chilli
  • 2 - 3 flakes Garlic
  • 2-3 tbsp cornflour
  • 3/4 tsp Pepper powder / red chilli flakes
  • 1/2 tsp Oregano
  • to taste Salt
  • 2 tbsp maida / cornflour
  • bread Crumbs, - as needed
  • Oil to deep fry

Instructions
 

  • Wash and boil the potatoes in a cooker till soft.Peel and mash them well.
  • Cook corn with little water and salt for 2-3 whistles or till they are soft . Drain the water completely .
  • Pulse corn , garlic and chilli in a mixer . You need not make a smooth paste , just coarse is enough.
  • Transfer the corn mix to a mixing bowl . To that add mashed potatoes , grated cheese , maida , corn flour , salt , pepper powder ,oregano and garam masala powder .
  • Mix everything well and form a thick dough .
  • Shape them into balls and arrange them in a plate .
    make cheese corn balls
  • In a small bowl , mix 2tbsp maida or corn flour with 2 to 3 tbsp of water such that no lumps are formed . The batter should not be too thick . In another plate spread breadcrumbs.
  • Dip balls in maida/ cornflour mix to coat all sides and then coat it with bread crumbs well, Repeat same for rest .
  • Keep the balls covered in refrigerator for 30 mins / more to firm them . You can finish cheese corn balls preparation till here and refrigerate and fry fresh when you are about to serve .This way you can serve hot n fresh when kids /guests arrive
    how to do cheese corn balls
  • Keep oil to deep fry in a kadai / deep pan . Once oil is hot, keep the flame on medium and deep fry the balls until golden brown from all side. Place the cheese corn balls over absorbent napkin to drain excess oil .
  • Serve cheese corn balls hot with ketchup / green chutney .

Notes

  1. Take care that potatoes while boiling don't absorb excess water . If they do , after cooking place the potatoes on tissue paper so that excess water goes . Similarly make sure that you drain excess water from corn too .
  2. If you want you can add any other mixed veggies too .
  3. The dough shouldn't be too thick because after frying, the balls will become hard.If the dough is gooey then it will disintegrate in oil and will not hold its shape while frying . Therefore take care of dough consistency.
  4. You can alter the flavor as per your choice . you can add chilli powder / coriander leaves / omit oregano etc.
  5. Do not deep fry in high heat because the balls will get browned from outside and but inside will be uncooked .