Corn and cheese is one of those classic combinations that cannot go wrong. These balls look crunchy from outside, but have melted cheese and yummy sweet corn on the inside. You can add minced green chilies as per your taste. They are best served hot while the cheese inside is still in its melted form.
|Serves||Preparation Time||Cooking Time|
|4 People||15 Minutes||20 Minutes|
- ¾ cup grated cheddar cheese.
- ¼ cup grated mozzarella cheese.
- 1 small potato, boiled.
- 3-4 tbsp chopped green pepper
- 1 green chili minced (optional)
- ½ tsp salt
- ¼ cup boiled sweetcorn
- ½ tsp white pepper powder.
- ½ tsp dried oregano
- 3 tbsp maida
- 3 tbsp corn flour.
- ¼ cup water.
- ½ cup fine bread crumbs.
- Oil for deep frying.
Mix the maida and corn flour in water to make a smooth batter. Set aside.
In a large bowl, add all the ingredients for the cheese balls. Mash with your hands such that the mixture is uniform.
Grease your palm with oil and make 15-16 small sized balls with the dough.
Now dip the balls in the flour batter and coat it with bread crumbs. Again dip them in the flour batter and repeat coating with bread crumbs. This will ensure that a crust is formed while frying and melted cheese doesn’t ooze out from the cheese balls.
Heat oil in a pan. When heated, turn the flame to medium and fry the balls till they are light golden.
Transfer them on a kitchen towel, so that excess oil is soaked out.
Serve them hot with sweet chili sauce or ketchup.
*For frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.
Tip -Fry one cheese corn ball first to check if the crumb coating is right. If melted cheese oozes out, then repeat the process of coating with bread crumbs one more time.