|Corn Cheese Balls|
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).
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