Corn cheese balls

• Produce

  • 1/2 tsp Basil, dried
  • 1/2 tsp Oregano, dried
  • 150 g Potato

• Condiments

  • 1/2 tsp Garlic paste

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Salt

• Nuts & Seeds

  • 1 Corn cob, medium to large

• Dairy

  • 50 g Processed cheese

• Other

  • 4 tablespoon maida ((all purpose flour

Found on vegrecipesofindia.com

Description

Directions

• first steam or boil 1 medium to large corn cob and 1 large potato (150 grams). you can steam in a pressure cooker or electric rice cooker or a steamer. in a pressure cooker steam them for 3 to 4 whistles with 1.5 cups water.
• let the corn cob and the potatoes cool down completely. do drain them very well after they are cooked. there should be no water or moisture when you start mixing both the corn and the potatoes. once cooled, carefully with a knife remove the corn kernels.
• in a pan or bowl, mash the potatoes.
• add the scraped corn kernels.
• then add ½ cup grated processed cheese, ½ teaspoon garlic paste, ½ teaspoon crushed black pepper or pepper powder and salt as per taste. do add less salt as cheese also has salt.
• then add ½ teaspoon dried basil, ½ teaspoon dried oregano and 4 tablespoon maida or all purpose flour.
• mix very well. check the taste and add some more pepper or salt if required.
• make small to medium balls.
• heat oil and check the temperature of the oil by adding a tiny ball made from the corn-cheese mixture. the ball should rise on the surface steadily and gradually. if the ball comes up slowly, then the oil is not hot enough. if it comes too quickly, the oil is very hot, so reduce the flame.
• slid the corn cheese balls gently into the hot oil. fry on a medium flame.
• when one side turns golden, then turn over with a slotted spoon.
• turn again and a couple of time more to get an even golden colour and to ensure that the cheese balls have fried well.
• remove on kitchen paper towels. fry the remaining cheese balls in the same way. 
• if baking, then bake at 200 degrees celsius in a pre-heated oven for 15 to 20 minutes till golden on top. bake in a greased tray.
• serve with tomato ketchup or coriander chutney or any chutney or dip of your choice.