To make the mixture for corn cheese balls add
PROCESSED CHEESE 250 GRAMS
POTATO 3 MEDIUM SIZED. (BOILED & MASHED)
PANEER 100 GRAMS (GRATED)
SWEET CORN 1 CUP
SALT TO TASTE
BLACK PEPPER POWDER A PINCH
GREEN CHILLIES 2-3 NOS. (CHOPPED)
GINGER 1 INCH (CHOPPED)
Into a large bowl and mix all the ingredients well using a spoon.
Then using your hands mix & mash all the ingredients until they combine.
You corn cheese ball mixture is ready.
Take a spoonful of the mixture & form it into a medium sized roundel.
Shape all the cheese balls similarly.
To make the slurry add
REFINED FLOUR 1/2 CUP
CORN 1/2 CUP
SALT TO TASTE
WATER AS REQUIRED
See Recipe:
https://www.instagram.com/reel/CopbPAXo7_v/?utm_source=ig_web_copy_link
In a bowl and whisk well to make a semi-thick slurry.
Add PANKO BREAD CRUMBS in a bowl & season them with
SALT TO TASTE
BLACK PEPPER POWDER A PINCH
Dip the cheeseballs in the slurry then coat them really well with breadcrumbs.
Then repeat the process to double coat the cheeseball.
Coat all the cheeseballs similarly.
Fry in moderately hot oil over medium flame until light golden brown & crisp.
Serve hot with ketchup & mayo.
(Recipe by Chef Sanjyot Keer)
