Few weeks back, I tried it and it was super flop as the balls started to disintegrate when I dropped them into oil and few balls which came out whole also had so much oil absorbed, but thank god I tried with a very little quantity.I trashed it and tried again immediately but this time recollected the mistakes I did last time, and voila corn cheese balls came out so good, as in restaurants that everyone at home loved it.
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Corn Cheese Balls Step by Step
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Expert Tips
Make sure there is no moisture in the corn while grinding. If you feel the dough is watery, then add little more cornflour and maida. Do not add more cornflour and maida it will make the balls tight and hard. The main thing to note down is the dough consistency.If its too thick then after frying the balls will become hard, if its loose it will disintegrate in oil and will not hold its shape. Dipping in maida paste ensures even coating of breadcrumbs. I used fresh sweet corn, you can use frozen too.If its frozen then just thaw and boil it for few mins, thats enough. If the corn is whole while frying it may pop out so be careful and be at a safer distance. The spices used are purely your preference.I just experimented with indian spices with oregano and pepper powder.With just pepper powder and oregano it would be very bland as sweetcorn and cheese are also very subtle in taste. For a more cheesy richer version, use 1/2 cup grated cheese. I used a combination of mozarella cheese and cube cheese. You can make the dough before hand and then fry whenever needed.If refrigerated the dough will keep well atleast for a day. You can add a handful of chopped coriander leaves too.
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