Potato Cheese Corn Balls Recipe

by - November 07, 2016


Potato cheese corn balls, I'll be honest with you. My Daughter loves potatoes! They were arguing about who was going to shoot this video, because it is a lengthy tiring process(they think only for them) but as soon I said "Potat-" she screamed she'll do it. Why? Because while shooting everyone else forgets to keep track of time, and misses out on the end product. The one who shoots knows when the final product is ready to be eaten. So as soon as we were done with the photos, she jumped on this delicious cheesy snack.






Ingredients:

1 cup boiled and mashed potato
Finely chopped ginger 1 teaspoon
1/2 cup boiled sweet corn
1/2 capsicum chopped
4 tablespoon grated Cheddar cheese and 3 tablespoon grated mozzarella cheese
Salt as per taste
Black pepper powder 1/4 teaspoon
Red chilly flakes 1/2 teaspoon
Cornflour 2 tablespoon
For slurry
Maida  ( all purpose flour) 1/4 cup + water as required
Salt 1/4 teaspoon
Oregano 1/4 teaspoon
For breading
Bread crumbs 1/2 cup
Cornflour 2 tablespoon
Oil for frying

Method:

1) Add your boiled potatoes in a bowl(mashed as well)
2) with them, add chopped capsicum, boiled corn, finely chopped ginger, 2 tablespoons of cornflour, salt, red chilli flakes 1/2 teaspoon, black pepper powder 1/4th teaspoon, oregano 1 teaspoon.
3) Mash and mix all of these things together really well
4) It'll become like a dough after the last step, now take out little ball sized portions from it
5) Roll it in your hands, and then keep it aside when smooth
6) We will be mixing the two grated cheeses together(Cheddar and Mozzarella) before that add oregano
7) Mix the two cheeses
8) Flatten the potato balls that we kept aside and make some room to stuff the cheese




9) Stuff that beautiful cheese inside

10) Close it so the cheese remains inside
11) Roll it again for smoothness and keep it aside
12) Now prepare the breading for these potato cheese corn balls, for which: add some salt in all purpose flour, some oregano
13) slowly add water and keep mixing it till you achieve a smooth flowing consistency of this slurry
14) in a bowl, take breadcrumbs, I had ground fresh bread slices in a mixie and in another bowl, I had taken 2 tablespoons of cornflour/cornstarch
15) start coating the balls, dip in the cornflour(1) shake off the excess, add in the all purpose flour batter (2) and dip it properly, then dip it into the breadcrumbs (3) now keep aside.
Recap: Cornflour is (1) then all purpose flour batter (2) then breadcrumbs (3) Don't get confused!
(You can keep the balls in the refrigerator at this stage if your guests are arriving at another time and you want to get ahead with the menu preparation, you can fry them later!)

16) Heat the oil in a deep pan on high flame when it gets hot though, go back to medium. Then add your ready cheese potato corn balls!
17) 3 potato cheese corn balls are enough for one batch, but again this depends on your pan!
18) Flip them when golden brown
19) Serve hot! Cheese will be oozing out yum yum yum 

Check out the video for lovely visuals and a better understanding!

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