So Cheesy!

Hello fellow travelers! what’s up?

Today I’m going to share with you the easy peasy recipe to make cheese corn balls at home, and my brush with the worst possible rendition of it. Ever.

So this was another day in the Winter of 2012 in Lucknow, with my cousins. We were really bored one evening, when our parents had headed out, leaving us to pretty much ourselves, and Neo – their adorable one year old Labrador. We decided to stay in, huddle in front of the telly, watch a bad movie and call for some really good food.

What we got instead, was a really good movie, and terrible terrible food.

We called in for a serving of pizzas and some cheese corn balls by the side, but what we got was rubber on stale bread, and more strained peas flavoured rubber. It was so bad, even Neo refused to eat it. (who usually lunges at smells all order in food, before we can.) Utterly dismayed at the waste of money, we checked the fridge and found enough to make our evening a big hit. All we had to do was heat the left overs from lunch and make our own cheese corn balls at home! It took us about half an hour to get done with the whole thing with 10 minutes for preparation and 20 minutes of cooking time. And it was every minute worth the effort, nevermind the mess we created while cooking up that “storm” 😛

Our parents came home to a messy kitchen, and 4 content adults, who had clearly eaten too much. They were initially very puzzled at the untouched containers of the order-in food, but understood everything when they saw the kitchen! I can’t say we left some for them, because we didn’t. But they were such a hit, we made them again the following day! 😀

Given below is the recipe and instructions we followed (in case you decide to DIY) –

Ingredients :
3/4 cup boiled sweet corn kernels, crushed coarsely
1 tbsp plain flour (maida)
1/2 cup milk
1 tbsp chopped celery
1 tsp chopped green chillies
3 – 4 tbsp grated processed cheese
2 tbsp butter
salt to taste
Oil – to deep fry.

For the coating
1/4 cup plain flour (maida)
bread crumbs

Method : Heat the butter in a pan, add the flour and sauté for a minute. Add the milk and keep stirring till the mixture becomes very thick. Cool completely. Add the corn, celery, green chillies, cheese and salt and mix well. Divide the mixture into 16 equal portions and shape them into even sized balls. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside. Heat the oil in a frying pan and deep-fry the balls in it till they are golden brown. Take them out and place them on a sheet of absorbent paper to take away the extra oil.

Well, I hope you enjoyed making and eating these little delights!
I gotta go now,
Until next time – keep it cheesy!
OkayBye!

Ingredients

3/4 cup boiled sweet corn kernels (makai ke dane) , crushed coarsely
1 tbsp plain flour (maida)
1/2 cup milk
1 tbsp chopped celery
1 tsp chopped green chillies
3 to 4 tbsp grated processed cheese
2 tbsp butter
salt to taste

For the coating
1/4 cup plain flour (maida)
bread crumbs

Other ingredients
oil for deep-frying

Method

  1. Heat the butter in a pan, add the flour and sauté for a minute.
  2. Add the milk and keep stirring till the mixture becomes very thick. Cool completely.
  3. Add the corn, celery, green chillies, cheese and salt and mix well.
  4. Divide the mixture into 16 equal portions and shape them into even sized balls.
  5. Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.
  6. Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside.
  7. Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown.
  8. Drain on absorbent paper and serve immediately.

Share if you liked it!