Corn Cheese Balls

Ingredients

Instructions

1. 1

   In a bowl, combine 2 cups of boiled corn kernels (drained well), 1 cup of shredded mozzarella, ½ cup of grated cheddar, 1 finely chopped onion, 1 chopped green chili (optional), 2 minced garlic cloves, ¼ cup of chopped fresh cilantro, 1 teaspoon black pepper, 1 teaspoon salt.

2. 2

   Add 3 tablespoons of all-purpose flour and 2 tablespoons of cornstarch to bind. Mix thoroughly. The mixture should hold together when squeezed.

3. 3

   Shape into 16-20 small balls (about 1 inch). If the mixture is too wet, add more flour; if too dry, add a splash of milk.

4. 4

   Set up the breading: ½ cup flour in one bowl, 2 beaten eggs in another, 1.5 cups of panko breadcrumbs in a third.

5. 5

   Coat each ball: flour, egg, panko. Press the panko firmly to coat completely. Chill 15 minutes — sets the breading.

6. 6

   Heat 2 inches of oil to 350°F. Fry the balls in batches for 3-4 minutes until deep golden brown. Drain on a wire rack. Serve immediately with sweet chili sauce, ketchup, or sriracha mayo.