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Category: Starters and finger foods
Serving: 20 (25-30 G) balls
Preparation: 1:30
 

Corn, chili and cheese holy trinity, the aroma and flavors complement each other. This is a take on the corn and cheese balls from one of our favorite Indian restaurant Cream Center. Either it be in India or in Dubai this has to be on our order time and time again. So good...

Ingredients

For the Filling

Fresh corn kernels- 500g
potatoes boiled and mashed- 250g
green chilies chopped- 2 tbsp
Kashmiri chili powder (or) paprika- 1 tbsp
turmeric powder- 1 tsp
mozzarella cheese grated- 100g
sharp cheddar cheese grated- 50g
salt to taste

For the Coating

tempura (or) corn flour - 120g
water - adequate amount
panko crumbs- 300-400g
salt to taste

Sunflower (or) vegetable oil- 1 liter

Method

For the filling:

1.In a bowl place the mashed potatoes, fresh corn kernels, salt, chopped green chilies, kashmiri chili powder and turmeric powder and mix well.
2. Taste for seasoning and spice and add as required. If the consistency is loose add a teaspoon of corn flour mix and form them into equal sized balls with you palm.
3. Dip you palm in water and form the balls, to prevent sticking.
4. Make a dent in the ball and stuff the mixed mozzarella and cheddar cheese. Roll and cover the balls.
(The mozzarella cheese will give a string texture and the cheddar a sharp aroma)

For the coating:

5. Make a thin batter with tempura (or) corn flour, just to moisten the corn balls.
6. In a tray spread the panko crumbs and season them with a hint of salt.
7. Dip the corn balls into the batter and roll them on to the crumb, dip them angain and roll them once again.
(The double crumb will give the corn balls a crisp coating and the cheese will help and stay inside)

Heat oil in a shallow pan between 170 to 180C. Place 3-4 corn balls in a perforated spoon and fry till a deep golden brown. Remove on to a tray layered with kitchen towel. Rest for a couple of minutes and serve hot.

Serving Ideas

Fragrant Corn chili cheese balls with gooey cheese and a big mug of hefeweizen after all we are nearing Oktoberfest!

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