Corn Cheese Balls

This is one recipe that has never disappointed me! I haven't found anyone who dislikes it!

Corn Cheese balls was my non-thai starter which was well appreciated by everyone!

Its not a diet food but food to indulge! I have made it so many times and it has been appreciated across all age groups! And this could be served as snacks, or the sides to drinks or just like that as well!

Its a lovely creamy mixture of potatoes, corn and cheese. The essence lies in chopping the cheese finely so when it is deep fried it melts and when you bite it in.. its delectable! Corn is one ingredient I love blindly..so this is one of my personal favorite too!! It may get a little time consuming but it is well worth it!

Irrespective of the occasion, just make it! Even if you are a novice! Your guests will love it!

This recipe is original and actually close to my heart as I have had so many friends and family members coming back to me just for this! And I am going to share it with you now. Please remember to write your experiences or queries in the comments section!

So there we go:

Serves: 4. Preparation Time: 15-20 mins Cooking Time: 5 mins

Ingredients:
For the Corn Cheese ball mixture:
1 cup corn kernels, boiled,
3 large potatoes, boiled & mashed (2 cups mashed)
½ cup green capsicum, finely chopped (green bell pepper)
3 tbsp green chillies, thinly sliced (2, as per desired hotness)
3 tbsp coriander/cilantro, finely chopped
2 tbsp white sauce,
½ cup cheese, finely chopped (3-4 cubes, more if desired)
Salt & Pepper as per taste

For Batter:
½ cup Plain Flour, sifted (maida)
3-4 tbsp water
salt, pepper as per taste
1 tsp oregano (optional)
few drops of Tabasco and/or Worcestershire sauce (optional)

1 cup approx. bread crumbs for coating

Oil as required for deep frying

Ketchup for serving

Method:

1. Get all the ingredients ready. Mix in all the ingredients under 'For the Corn Cheese ball mixture' except cheese.

2. Mix it all well. Check for taste and season it accordingly. 

3. Now, gently fold in the finely chopped cheese cubes into the mixture.

4. Divide this mixture into 2"(diameter)sized balls equally. Keep aside or refrigerate while you prepare the dipping batter.

5. In a mixing bowl, add maida and all other dry ingredients - salt, pepper, oregano, chilli flakes etc.

6. Mix it well and add water. With a fork or a whisk mix it till it gets to a smooth and thick consistency. We need it to coat the balls, so if it is too thick add water, if too thin add flour. Add in the Tabasco/Worcestershire sauces if using and mix well.

7. In another bowl, keep the bread crumbs ready. 

8. Now dip each ball into the flour batter with a spoon making sure all of it is coated and then quickly drop it in the bowl of bread crumbs. Toss & roll to cover it entirely with bread crumbs. 

9. Repeat this with all the balls. 

10. You can heat your oil meanwhile. Once the oil is hot, start frying in batches on a medium flame until golden brown! drain excess oil on paper towel.

And its ready to serve. Serve it with ketchup, chilli sauce, salsa dip.. as you please! 

Enjoy!!

Notes & Tips:

1. You can semi crush the corn if you don't like it whole. If doing so, reduce the quantity of potatoes to 1½ cup mashed. 

2. The idea behind adding white sauce is to make it creamier. Make sure the dough doesn't get too loose while adding it. Also, if its stiff, you can add in another tablespoon. 

If the dough gets loose, add in more potatoes or bread crumbs. This could happen as depending in the type of potatoes used!

3. You could make this balls with the coating ready before hand and leave just the frying bit when your guests come. Alternatively, after coating it, you can freeze it for up to 10 days. Just make sure you are get it out at least an hour before serving so it comes to room temperature while you fry!

4. I used Amul's cheddar cheese. Mozarella doesn't taste so good. I don't like it stringy and prefer melted bursts of cheese.

5. For Jains: You can substitute the potatoes for boiled plantain/raw banana. Since I haven't tried it, I am unsure of the quantity! 

Remember to leave your experiences in the comments section!! 

Thai Corn Fritters

We made this for entrée along with the salad. This may look similar to my Zucchini & Corn Fritters, but it definitely tastes a lot different. 

I simply love anything with corn. But I think, even the non-corn lovers will like it! 

We use two types of corn here, the American style yellow corn and the Indian aka desi white corn. Its an interesting combination!

So here's the recipe:

Makes 18 - 20 fritters. Preparation Time: 15- 20 mins. Cooking Time: 10 mins

Ingredients:

1/2 cup yellow corn kernels, boiled
3/4 cup white corn, raw coarse paste
1 green chilli thinly sliced,
2 tbsp curd (yoghurt)
2 tbsp Thai Red curry paste
2 tbsp coriander, chopped
2 tbsp cornflour
3 tbsp maida
2 tbsp lemon zest
Salt as per taste
Oil for shallow frying

Method:

1. Crush the white corn into a rough paste. Now squeeze out the water from the mixture.

2. Mix in rest of the ingredients into a loose dough. Add salt in the end. Incase if it is too loose, you may add some torn bread to soak up the excess moisture. Alternatively, you may also coat them with bread crumbs.

3. Divide them equally into small flat balls and shallow fry them.

Thats it! Its ready!! Serve with hot & sweet dip or our versatile ketchup! 

I served it with garlic mayonnaise. That went well with it too!

Notes & Tips:

1. If white corn is not available, you can substitute it with yellow corn. Though half crush about half of them. 

2. Please find the recipe for red curry paste here. Alternatively, you can use the ready made paste, easily available in stores stocking international foods.

3. To make it more crispy you can also coat it with some rice flour and proceed with shallow frying.

Zucchini & Corn Fritters

Leftover vegetables and hunger pangs led to this versatile and tasty snack. One could also use it as an entrée/starter! Served with the yummy tangy spicy tomato chutney

Zucchini comes from the squash family and is like ridge gourd in texture. It also resembles cucumber, but less watery. Not of Indian origin but widely available in most cities or supermarkets.

Makes 15 fritters. Preparation Time: 10 mins. Cooking time: 15 mins

Ingredients

1 cup Sweet Corn kernels

3-4 cloves of garlic

1 cup zucchini, with skin, grated

1/2 cup parsley, chopped finely

3 tbsp onions, finely chopped

2 tbsp maida

1 tbsp milk

Salt & pepper as per taste

oil for roasting & shallow fry

Breadcrumbs for coating

Method:

1. Firstly, roast the sweet corn & garlic at 170°C in a well greased baking tray for about 10 mins or until golden brown spots appear. Simultaneously grate the zucchini,  chop the onions & parsley & keep aside. 

2. Squeeze out the water of the zucchini. In a mixing bowl, add the grated zucchini, corn, parsley, onions, maida, milk, salt, pepper and garlic. Garlic should be soft and mashable.

Mix it all into a dough. It will be a little loose dough.

3. Roll out into 1.5" wide balls & flatten it. Coat them with bread crumbs. Shallow fry them in a non stick pan until slightly golden brown on each side. 

4. Serve hot with ketchup or the spicy tomato chutney! Enjoy!

Notes & Tips:

1. If the mixture gets too loose, you may add a small slice of bread torn into pieces that will absorb the moisture. 

2. You may also add some green chilli paste to make it more spicy. 

3. Do roast the garlic and corn as they lend the flavour to this dish.

4. For Jains: Skip the onion & garlic and add 1 tbsp grated ginger and proceed.