Spicy Corn and Cheese Balls- a scrumptious appetiser2014-02-17
- Prep Time : 10m
- Cook Time : 15m
A couple of years ago, we had gone out for dinner & we ordered these delicious corn cheese balls for starters, mainly because my son found them intriguing.
Melt in the mouth tender, cheesy with just that hint of jalapeno, the taste was was out of this world. We loved it so much that we greedily ordered more.
I kept planning to make it sometime, but somehow never did. Then in the summer holidays when we went to Bangalore, my friends Mahima made these wonderful cheese balls and I was reminded once again of my to-cook list. I just had to make them, but the time still hadn’t come.
Last week, just before Valentine’s I was sent really lovely gift from Castello Cheese- a selection of their best cheeses with a beautiful heart-shaped cheese board.
One of the cheeses that they had sent was this packet of Extra Mature Cheddar Cheese. I now had all the motivation that I needed.
Everything takes its own time happening and finally I made them.
The cheese went very well with the corn and the corn cheese balls were absolutely scrumptious.
Try them, you’ll love them too!
- Cheddar/ Processed cheese, grated- 2 cups
- Sweet corn- 1 cup
- Cornflour- 2 tbsp
- Flour/ Maida- 2-3 tbsp as required
- Ginger grated- 1 tbsp
- Black pepper powder- 1/4 tsp
- Lemon juice- 2 tsp
- Coriander powder- 1 tsp
- Fresh coriander, finely chopped- 2 tbsp
- Green chilli- 1, finely chopped
- Cumin seeds (Jeera)- 1/4 tsp
- Jalapeno, chopped- 1
- Chilli powder- 1/4 tsp
- Water- 2-3 tsp for bonding only if required
- Oil- for frying
- Salt- to taste
Grate the cheese.
Boil the sweet corn. Cool and coarsely pulse in a blender or food processor. Do not make a paste- your mixture should have very few crushed corn and more than half should be whole.
In a large bowl, mix everything else except the oil together.
Grease hands with some oil and shape into lemon sized balls.
Heat oil in a wok. Do not heat too much. When moderately hot, start adding the cheese balls to the warm oil. Move around gently.
If the balls are fried in ver hot oil, they tend to taste doughy because the flour and cornflour do not cook well.
Fry till light golden brown and serve hot.
Serve with Mint Chutney or Ketchup.
The cheese in this recipe has been provided