Cheese Corn Balls
After coming back from school, in the evening my mother used to prepare these cheesy balls and I used to enjoy a lot. Even my friend whenever visited my house, my mom used to treat them with this mouth melting soft, creamy, crispy, cheesy recipe. So, in next get together with your childhood buddies don’t miss to treat them with this special cheesy balls.
Even my friend whenever visited my house, my mom used to treat them with this mouth melting soft, creamy, crispy, cheesy recipe.
- 2 medium Potatoes boiled and peeled
- ¾ cup Cheese grated
- ¾ cup Sweet corn boiled
- 1 teaspoon Ginger green chili paste
- ¼ teaspoon Black pepper powder
- 2 tablespoon Cornflour
- Salt to taste
- Cornflour for coating
- Oil for frying
- Breadcrumbs as required
- 2 tablespoon All-purpose flour
- Salt to taste
- 2 tablespoon Corn flour mixed with ½ cup water
First, grate the potatoes.
Then coarsely crush the boiled sweet corn in a blender.
Now in a bowl add the grated potatoes, crushed sweet corns, grated cheese, ginger and green chili paste, salt, black pepper powder, coriander leaves and corn flour.
Combine all the ingredients in a smooth mixture.
There should be no moisture. If you think it has a lot of moisture then add breadcrumbs to bind the mixture.
Now make the small ball of the cheese corn mix and lay in a dish.
Then set the ball in the refrigerator for few minutes.
In a bowl mix all purpose flour, corn flour mixture, and salt.
Mix it very well to form a smooth batter.
Now heat oil for deep frying.
In a pan lightly coat the cheese cornball in corn flour.
Then dip in the batter and place over the breadcrumbs.
The balls should be evenly coated with breadcrumbs.
Now place each ball in hot oil.
Reduce the heat to medium-high and deep fry in batches till the cheese balls turn golden brown in color.
Now carefully remove the fried cheese balls onto a pepper towel.
Place the cheese corn balls on a serving plate and serve with Tomato Ketchup.
|Dietary Fiber||3 g|