Cheesy Corn Balls Crispy Style (Print Version)
# Ingredients:
→ Corn Mixture
01 -
2 cups sweet corn, fresh or canned, drained
02 -
1 cup shredded cheese, mozzarella, cheddar, or blend
03 -
2 cloves garlic, minced
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon paprika, optional
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Binding and Coating
08 -
1 egg, beaten
09 -
1/2 cup all-purpose flour or cornstarch for gluten-free
10 -
1/4 cup breadcrumbs, for coating
→ For Frying and Garnish
11 -
Oil, for deep frying
12 -
Chopped fresh herbs, such as parsley or cilantro, for garnish
# Instructions:
01 -
In a large mixing bowl, combine sweet corn, shredded cheese, minced garlic, ground cumin, paprika if using, salt, and black pepper. Mix thoroughly to create a uniform base.
02 -
Add the beaten egg followed by flour or cornstarch to the corn mixture. Mix well until all ingredients are uniformly incorporated and the mixture holds together.
03 -
With clean hands, take spoonfuls of the mixture and roll into balls approximately 2–4 centimetres in diameter. If the mixture is too loose, add a small amount of additional flour or cornstarch.
04 -
Pour breadcrumbs onto a shallow plate. Roll each formed ball in breadcrumbs, ensuring an even, complete coating for each.
05 -
Heat enough oil in a deep skillet or frying pan over medium-high heat to fully submerge each corn ball. The oil is ready when a small piece of the mixture sizzles immediately upon contact.
06 -
Carefully add several corn balls to the hot oil without overcrowding. Fry for 3–4 minutes per side, turning as needed, until golden brown and crisp. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
07 -
Arrange hot corn balls on a serving dish. Garnish with chopped fresh herbs and serve immediately with your preferred dipping sauce.
# Notes:
01 -
Ensure the oil is hot but not smoking for optimal crispness and minimal oil absorption.