Description
Crispy on the outside and cheesy on the inside, Cheese Corn Balls are a delightful snack perfect for parties or movie nights.
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
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic paste
- 4 tablespoons all-purpose flour
- Salt (as required)
- Oil (for deep frying)
Instructions
- Boil the potato until soft and cook the corn cob until done. Let them cool slightly, then peel the potato and cut the corn kernels from the cob.
- Mash the boiled potato in a mixing bowl, then add the corn kernels, processed cheese, black pepper, basil, oregano, garlic paste, and salt. Mix until smooth.
- Take small portions of the mixture and roll them into golf ball-sized balls. Coat lightly with all-purpose flour.
- Heat oil in a deep frying pan over medium heat. Fry the cheese corn balls in batches until golden brown and crispy, then drain on paper towels.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian