Corn, Cheese and Jalapeno Balls
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 14717 times
Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple starter ready in minutes, the corn, cheese and jalapeno balls is exemplary of how you can make a snack that appeals to all, within minutes. You will love the texture of this preparation, with a soft interior and a crispy top.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously or till the mixture is thick.
- Transfer the mixture on to a plate and allow it to cool completely.
- Add the corn, cheese, jalapenos and salt and mix well.
- Divide the mixture into 6 equal portions and roll each portion into a round ball.
- Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
- Serve immediately with tomato ketchup.
Nutrient values per ball
|Vitamin A||102 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||0.3 mg|
|Folic Acid||12.8 mcg|
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