1medium to large corn cobor 3/4 to 1 cup corn kernels
50gramsprocessed cheeseor ½ cup grated cheese
½teaspoon crushed black pepperor black pepper powder
½teaspoondried basil- can also use fresh basil leaves
½teaspoongarlic pasteor 2 to 3 small to medium garlic crushed in a mortar-pestle
4tablespoonall purpose flour
oil as required- for deep frying
First steam or boil 1 medium to large corn cob and 1 large potato (150 grams).
You can steam in a pressure cooker or electric rice cooker or a steamer. In a pressure cooker steam them for 3 to 4 whistles with 1.5 cups water.
Let the corn cob and the potatoes cool down completely. Do drain them very well after they are cooked. There should be no water or moisture when you start mixing both the corn and the potatoes.
Once cooled, carefully with a knife remove the corn kernels.
preparing corn cheese balls mixture
In a pan or bowl, mash the potatoes.
Add the scraped corn kernels.
Then add ½ cup grated processed cheese, ½ teaspoon garlic paste, ½ teaspoon crushed black pepper or pepper powder and salt as per taste. Do add less salt as cheese also has salt.
Then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoon maida or all purpose flour.
Mix very well. Check the taste and add some more pepper or salt if required.
Make small to medium balls.
frying corn cheese balls
Heat oil and check the temperature of the oil by adding a tiny ball made from the corn-cheese mixture. The ball should rise on the surface steadily and gradually.
If the ball comes up slowly, then the oil is not hot enough. If it comes too quickly, the oil is very hot, so reduce the flame.
Slid the corn cheese balls gently into the hot oil. Fry on a medium flame.
When one side turns golden, then turn over with a slotted spoon.
Turn again and a couple of times more to get an even golden color and to ensure that they have fried well.
Remove them on kitchen paper towels to remove excess oil.
Fry the remaining cheese balls in the same way.
If baking, then bake at 200 degrees celsius in a pre-heated oven for 15 to 20 minutes till golden on top. Bake in a greased tray.
Serve corn cheese balls with tomato ketchup or coriander chutney or any chutney or dip of your choice.
You can skip garlic if you want.
If the corn cheese balls start bursting in oil, then add some more flour to the corn-cheese mixture. If the mixture is not bound well, then the cheese balls may start bursting in oil. Also on a low flame or low heat the cheese balls can start cracking. Too much moisture can also make them burst in the oil.
Test a small ball made from the mixture before you begin frying.
Instead of all purpose flour, you can also use roasted besan (roasted gram flour). To roast, just lightly roast 4 tablespoons gram flour in a small pan till its aromatic.