PREPARATION TIME: 15 MINUTES. COOKING TIME:20 MINUTES.MAKES: 10 BALLS INGREDIENTS:

CORN (I USED FROZEN)1 CUP
ALL PURPOSE FLOUR3 TBLSP
GREEN CHILLI1
RED CHILLI POWDER1/2 TSP
MILK1/4 CUP
CHEESE(I USED MOZZARELLA)6-7 TBLSP
OILFOR DEEP FRYING
SALTAS NEEDED
BREAD CRUMBSAS NEEDED
Corn- cheese- balls - 1

METHOD:

  • Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels.
  • Pat the corn with a kitchen towel to take out the extra moisture.
  • Just pulse the corn in the mixer once. do not make it a paste.
  • In a wide bowl add the mashed corn, cheese,maida |all purpose flour finely chopped green chilli, red chilli powder, and salt.
  • Mix well to get the spices mix evenly.
  • Make this mixture into small balls and keep it in a plate.
  • Take milk in a small bowl. Keep the bread crumbs in a wide plate.
  • Dip the balls in milk.
  • Immediately roll them onto the bread crumbs nicely. Repeat this for all the balls.
  • when done cover this with a cling wrap and keep it in the refrigerator for 30 minutes.
  • Heat the oil for deep frying. when hot, bring it to medium flame.
  • slowly place the balls one by one and deep fry them till golden brown.
  • Drain excess oil in kitchen towel.
  • Repeat the same procedure for the rest of the balls.
  • Crispy corn cheese balls are ready. Enjoy with hot cup of tea.
cheese balls - 2

       NOTE:

  • I added just 3 tblsp of cheese as i don’t want to add more. But my kids complained that i must have added more cheese !!
  • Always ensure the water in the corn is moist free before making balls.
  • You can make this in the morning and keep it in the refrigerator and can fry just before serving.