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cheese corn balls

CHEESE CORN BALLS

INGREDIENTS

  • Mashed potato – 2 cup
  • Crushed boiled corn  – 1 ½ cup
  • Grated cheese – 3 or 4 cubes or more
  • Finely chopped coriander leaves – 3 to 4  tbsp
  • Chilli flakes – as required
  • Pepper pwdr – as required
  • Oregano /mixed herbs / pizza masala  – as required
  • Cornflour – 1 tbsp for binding
  • Salt as per tastes
  • Oil to deep fry
  • Bread crumbs as needed
  • Flour slurry – 2 tbsp corn flour + maida 3 tbsp mixed in ½ cup water

METHOD

Take potato + corn + cheese + coriander leaves+ salt + herbs+ chilli flakes + pepper pwdr  in a bowl and mix well .

Divide the dough into equal portions of small lemon size.

Take the bread crumbs in a plate.

Dip each corn balls in cornflour maida slurry and roll it over the bread crumbs.

Roll it well so that it is evenly coated.

You coat it twice for thick crispy covering .

Refrigerate for sometime .[min 30 min ]

Deep fry the balls till golden brown on medium flame.

Once done, strain and remove on absorbent paper.

Serve hot with sauce or dips as a starter.

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