Description
Delightful cheese corn balls combining the sweetness of corn and creaminess of cheese, perfect for parties and gatherings.
Ingredients
- 150 grams potato (or 1 large potato)
- 1 medium to large corn cob (or ¾ to 1 cup corn kernels)
- 50 grams processed cheese (or ½ cup grated cheese)
- ½ teaspoon crushed black pepper (or black pepper powder)
- ½ teaspoon dried basil (or ½ tablespoon of fresh basil leaves)
- ½ teaspoon dried oregano
- ½ teaspoon garlic paste (or 2 to 3 small to medium garlic crushed in a mortar-pestle)
- 4 tablespoons all-purpose flour (maida)
- Salt (as required)
- Oil (as required, for deep frying)
Instructions
- Boil the potato until soft, peel and mash it in a bowl.
- Remove the corn kernels from the corn cob or use pre-made corn kernels. Boil for a few minutes and drain.
- In a mixing bowl, combine the mashed potato, corn, processed cheese, crushed black pepper, dried basil, dried oregano, garlic paste, and a pinch of salt. Mix until consistent.
- Take small portions of the mixture and shape them into balls.
- Roll each ball in all-purpose flour to coat them evenly.
- Heat oil in a frying pan over medium heat and add the cheese corn balls carefully.
- Fry until golden brown and crispy on all sides.
- Remove the balls from the pan and place on a paper towel to absorb excess oil.
Notes
Ensure the potato is mashed well without lumps. Adjust spices according to taste. For a crunchier texture, roll in breadcrumbs after the flour coat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Indian