CHEESE CORN BALLS

Cheese corn balls is an amazing dish for the starters during the dinner party, kids birthday party ro kitty party. These deep fried hot cheese balls are also best savored at tea-time on a cloudy and cool day. These are made with easily available ingredients, and it makes a great snack idea when we have unexpected guests. corn and cheese is a wonderful combination, which I knew. Here we used boiled poatato and bread crumbs for binding purpose. Its favourite snack of my daughters. Outer crisp covering with inside cheesy stuffing. It tastes good with green coriander chutney or you can serve it with your favourite dip. You can make all preparations and rolled cheese balls can be prepared beforehand and refrigerated. Fry them at the time your guests arrived or at the time of party. You can freeze them in an air tight container for a week also. Whenever you want to fry it just take out of freezer and let it to room temperature and then fry. These homemade cheese corn balls are so delicious and tasty that you don't need to go out for this snack.So next time when you are searching for some snack recipes give a try to this yummy cheese corn balls which are crunchy and crispy but very gooyee and cheesy from inside...!!!!

INGREDIENTS:
1 Cup Sweet Corn Kernels
2 Cup Boiled Potatoes
2-3 Cheese Cubes, cut into small cubes[see notes]
2-3 Bread Slices [broken into small pieces]
2 teaspoon Ginger+ Garlic+ Green Chillies Paste
Salt as per requirement
1 Cup Jeera Butter, crushed / Bread Crumbs
4 tablespoon Maida+Water Paste for coating
Oil for deep frying
METHOD:
STEP 1 - Blanch corn kernels, drain, cool them completely

and coarsely blend into mixer grinder.

STEP 2 - Boil, cool and peel the potatoes and keep aside.
STEP 3 - Now in a bowl, add boiled potatoes along with crushed corn, bread, green paste and salt.

STEP 4 - Now mix it with hands and make a dough. If needed add more bread crumbs for binding.

STEP 5 - Divide the dough in equal parts. Take one small portion and make a hole in it with finger.

STEP 6 - Put 1 cheese cube in it and

 close the sides and make a ball.

STEP 7 - Make all cheese balls with the rest of the dough mixture.

STEP 8 - Make a thin paste with maida and water.

Deep them in a maida+ water paste and coat them with maida paste.

STEP 9 - After that coat the cheese balls with the crush of jeera butter or bread crumbs.

STEP 10 - Likewise make all the ballls and keep them for about 1/2 an hour in the refrigerator.[see notes]

STEP 11 - Heat oil in a wide vok/ kadai.

STEP 12 - Remove the cheese balls from the refrigerator and deep fry them.

STEP 13 - Fry them till crunchy and golden brown in colour.

STEP 14 - Remove from kadai and keep them on a tissue paper or kitchen towel to drain excess oil.

STEP 15 - Fry the remaining balls likewise and serve hot.

Serve hot, crunchy and  cheesy corn balls with green coriander chutney, mint chutney or tomato ketchup and enjoy.

NOTE: * You can store the ready cheese balls in the refrigerator for about 1 month. Store them in an air tight container. Remove from freezer and bring them to room temperature and then fry.

            * Here I have used Amul processed cheese for stuffing but you can stuff Mozzarella cheese or any other cheese which is available.