Corn cheese balls are a favourite among all age groups. They have a soft, creamy texture inside and a crunchy layer outside. The corn and cheese mix, along with the aromatics, makes them an instant hit as a party starter or an evening snack.
Sweet corn, boiled and slightly mashed – 1 cupPotatoes, boiled and grated – 2–3Cheese, grated – ½ cupGreen chillies, chopped – ½ tablespoonOnion, finely chopped – ¼ cupGinger-garlic paste – 1 tablespoonCoriander leaves, chopped – 1 tablespoonBlack pepper powder – ½ teaspoonChilli flakes – ½ teaspoonItalian seasoning – 1 teaspoonSalt – to tasteCorn flour – 4 tablespoonsBreadcrumbs – 1 cupWater – as requiredOil – for deep frying
Add the corn, boiled potatoes, cheese, green chillies, onion, ginger-garlic paste, coriander leaves, black pepper, chilli flakes, Italian seasoning and salt. Combine everything well and shape the mixture into small balls.
Now, make a slurry by mixing corn flour with the required amount of water; keep the consistency a little watery. Coat the corn balls with the slurry and then generously coat them in breadcrumbs. Refrigerate the corn balls for 15 minutes.
Heat the oil in a thick-bottomed pan. Once the oil is hot, fry the corn balls until golden brown. Transfer the balls to tissue paper to remove excess oil.
Now, relish the super-crispy corn balls with tomato ketchup or your favourite flavoured mayonnaise.