Corn Cheese Balls
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A perfect starter recipe for people of all age group.
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Ingredients
- 1 cup sweet corn
- 1 medium size Potato
- 1/3 cup grated mozzarella cheese
- 1 tablespoon cornflour
- 1 tablespoon all purpose flour
- 1-2 garlic cloves crushed
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper powder
- Salt
- 2 tablespoon finely chopped coriander leaves
- Oil as required for deep frying
- Cornflour as required for coating the cheese balls
- Bread crumbs as required for coating
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Instructions
- Take potatoes rinse well and pressure cook for 4 to 5 whistles.
- Mash the potatoes and keep aside.
- Heat water in a pan and cook corn kernels for 5-6 minutes. Strain the water completely.
- Now grind the boiled corn kernels in a grinder to a coarse mixture. (Grind the corn kernels in batches)
- In a bowl take mashed potatoes, grinded corn kernels, grated mozzarella cheese, garlic paste, oregano, red chilli flakes, salt, black pepper powder, cornflour and finely chopped coriander leaves.
- Mix everything well and form a thick dough.
- Now make small balls of the prepared mixture.
- In a small bowl take two tbsp of all purpose flour. Add little water to it and make a smooth paste. Also take some cornflour and bread crumbs in separate plates for rolling the cheese balls.
- Roll the cheese balls in cornflour.
- Dip in all purpose flour mixture and at last coat in bread crumbs. Repeat the same process for preparing rest of the cheese balls.
- Heat oil in a kadai, deep fry the cheese balls till golden brown from all sides. Take it out on a tissue paper to remove the excess oil.
- Similarly fry rest of the cheese balls. Do not over crowd fry in batches of 3-4 to avoid the cheese balls from sticking to each other.
- Serve hot with tomato sauce and enjoy with a cup of tea!
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