Cheese Corn Balls

Celery adds a hint of tangy tart  flavour to the  Cheese Corn Balls coated with bread crumbs and deep fried.

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Corn is an all-time favourite, so is cheese. Put these two together in the form of a crunchy yet soft-centered deep-fried dish, and you have a chartbuster.

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Preparation Time: 
Cooking Time: 
Makes 16 balls.
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3/4 cup boiled sweet corn kernels (makai ke dane) , crushed coarsely
1 tbsp plain flour (maida)
1/2 cup milk
1 tbsp chopped celery
1 tsp chopped green chillies
3 to 4 tbsp grated processed cheese
2 tbsp butter
salt to taste

For the coating
1/4 cup plain flour (maida)
bread crumbs

Other ingredients
oil for deep-frying

  1. Heat the butter in a pan, add the flour and sauté for a minute.
  2. Add the milk and keep stirring till the mixture becomes very thick. Cool completely.
  3. Add the corn, celery, green chillies, cheese and salt and mix well.
  4. Divide the mixture into 16 equal portions and shape them into even sized balls.
  5. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.
  6. Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside.
  7. Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown.
  8. Drain on absorbent paper and serve immediately.
RECIPE SOURCE : CornBuy this cookbook
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 on 10 May 12 09:26 AM

This recipe of Cheese Corn Balls is yummmm ! Combination of cheese and corn when put together is surely a hit....Best served with a spicy sauce for adults and tomato ketchup for kids ! You can make these ready in advance, just fry them when ready to serve.