Cheese Corn Balls
by Tarla Dalal
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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.
- Heat the butter in a pan, add the flour and sauté for a minute.
- Add the milk and keep stirring till the mixture becomes very thick. Cool completely.
- Add the corn, celery, green chillies, cheese and salt and mix well.
- Divide the mixture into 16 equal portions and shape them into even sized balls.
- Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.
- Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside.
- Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown.
- Drain on absorbent paper and serve immediately.
RECIPE SOURCE : Corn
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