Corn Cheese Balls

Recipe:-

Ingredients

Oil for frying 

For base mixture

1.)1cup frozen corn (microwave 2mins).

2.) 1medium sized potato wash and microwave 4mins,peal and smash/grate.

3.) crush 1long red chili and 1/2tsp origano.

4.) 1/8 tsp of garlic paste.

5.) 1/4tsp salt

6.) 1/2cup grated moseralla cheese

7.) 1tbsp corn flour  

8.) 2tbsp finely chopped colored bell peppers(green,red,yellow,orange)

For binding 

1.)3tbsp plain flour, 

2.)thick slurry of 5tbsp plain flour and water (dropping consistancy ) , 

3.)bread crumbs for frying (used panko in my preparation )

Method:-

1.) mix all ingredients from 1-8 listed for mixture.(cheese and potato should combine well) 

2.)oil hands and make small lemon sized balls.

3.) roll in plain flour.(should be will coated) 

4.)dip in slurry of plain flour.

5.) coat with bread crumbs .

6.) heat oil (nice and smoky) ,lower the heat to minimum ,add the corn balls and fry on slow flame ,while turning the side ,until it's evenly fried to a golden color.

7.) remove and drain on kitchen towel .

8.) serve with mint chutney and ketchup.

Tips :-

1.) make sure the balls are combined and well shaped (no cracks)

2.) ensure the dry plain flour is well coated to the corn balls.

3.) the slurry is not very liquid and coats well on the balls to avoid cheese coming out while frying.

4.) press the bread crumbs slightly on the cheese corn balls so that they don't fall off while frying .

5.) do not over season the mixture ,else the taste of cheese will not be prominent.

6.) do not fry on high flame as they may not cook from within and get burnt from the outside.