Cheese Corn Balls recipe
Servings 5 People
Ingredients
- 200 g Frozen corn kernels*
- 100 g Paneer or Ricotta or Cottage Cheese
- 150 g Mozarella or Cheddar cheese (or a combination of both)
- 1 tsp Sugar
- Salt as required
- Oil for deep frying
For the outer shell:
- 2 tbsp All purpose flour
- 2 tbsp Corn flour
- Water as required
- 200 g Bread
Instructions
- Thaw the frozen corn by leaving it out in room temperature or immersing the pouch in tepid water. Once thawed, blitz the corn in a food processor to a coarse texture.
- Grate the paneer using the smallest hole in the grater. Likewise, grate the mozzarella or cheddar (or both) using the wide holes in the grater. Add only the grated paneer to the corn.
- Chop the green chillies into tiny bits. Add it to the cheese.
- Add salt and sugar to the corn. Give it a good mix.
- Now, add the mozzarella/cheddar to the corn mixture. Gently mix it in and make balls of even size.
- Line the balls in a flat pan; cover and refrigerate for at least 30 minutes.
- For the wet batter, mix the corn flour with the all purpose flour. Add water to make it to a thin batter.
- For the final coating, spread the breadcrumbs on a flat tray.
- After 30 minutes, remove the corn balls from the refrigerator. Quickly dip each ball in the wet batter and roll it in the breadcrumbs. Once the breadcrumbs are all around the corn ball, gently press the breadcrumbs in.
- Coat all the corn balls and refrigerate for at least 30 minutes.
- Heat oil in a pan for deep frying the corn balls.
- After 30 minutes, remove the corn balls from the refrigerator. Deep fry in batches of four or five, in low flame.
- Serve it immediately with ketchup or mayonnaise!
Notes
- Alternatively, if using fresh corn, cook the corn with a little bit of salt until soft. Remove the kernels by running a knife over the sides.
- You can simply use just mozzarella or just cheddar or a mixture of both.