Cheese Corn Balls

Cheese Corn Balls

Serves: 4
Time required: 45 minutes

Ingredients for the cheese corn balls:
5 oz Boiled Sweet Corn Kernels
7 oz Gruyere Cheese, grated
6 oz Potatoes, boiled and mashed
3 oz Green Bell Peppers cut into very small pieces
Salt to taste
1/2 tsp White Pepper Powder
1/2 tsp Cornstarch
1 tsp All Purpose Flour
1/2 tsp Oregano
4 Tbsp Japanese Panko Breadcrumbs
Oil for deep frying

Ingredients for the batter:
4 tsp All purpose flour
1 tsp Cornstarch
Salt to taste
water as required

To prepare the corn cheese balls:
In a bowl, combine the cheese, potato and chopped bell peppers. Add the sweet corn kernels to the mixture. Add salt, white pepper, oregano, cornstarch and the all purpose flour. Mix thoroughly. Divide and shape the mixture into small sized balls. Set aside.

To prepare the batter:
Mix all purpose flour and cornstarch with sufficient water to make a batter of thick consistency.

To make the corn cheese balls:
Dip the corn cheese balls in the batter and roll them in the breadcrumbs. Keep them in the refrigerator for about ten minutes. Heat the oil in a deep pan and fry the corn cheese balls.
Serve hot with green chutney or any kind of sauce of your choice.