(Cheese and corn fries)
Serves: Four
Time required: 45 minutes
For the cheese corn balls:
150 g boiled sweet corn kernels
200 g processed cheese, grated
200 g potatoes, boiled and mashed
100 g capsicum, cut into small pieces salt to taste
1 tsp white pepper powder
½ tsp corn flour
1 tsp refined flour (maida)
½ tsp oregano
Oil for frying
4 tbsp breadcrumbs
For the batter:
4 tsp maida
1 tsp corn flour
Water as required
To prepare the corn cheese balls:
IN a bowl, combine the cheese, potato and capsicum. Add the sweet corn kernels to the mixture. Add the salt, white pepper, oregano, corn flour and the refined flour. Mix thoroughly. Divide and shape the mixture into tiny balls. Set aside.
To prepare the batter:
Mix the maida and corn flour with sufficient water to make a thick consistency.
To make the corn cheese balls:
Dip the corn cheese balls in the batter and roll them in the breadcrumbs. Heat the oil in a deep pan and fry the corn cheese balls. Serve hot with green chutney or sauce.
