Corn and Cheese Balls
Savory potato, corn, and cheese balls prepared as a hot snack or side dish.
Savory balls made from potato, corn, and cheese, shaped and cooked as a hot snack or side dish.
Like crispy corn-and-cheese croquettes.
These are soft and cheesy inside with a crisp coating outside. They are best served hot.
Ingredients
- 1 piece or 130 g medium potato
- 2 pieces green onions
- 3 tablespoons or 60 g cream cheese
- mozzarella cheese
- 50 g or 3 tablespoons cornstarch
- 250 g boiled corn
- 2 tablespoons Parmesan cheese
- breadcrumbs or rusks
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- mentioned in the speech: "the onion, all the vegetables with the egg" egg
Instructions
- Boil the potato in a pot until tender, then mash it in a mixing bowl.
- Add the boiled corn, cornstarch, cream cheese, Parmesan cheese, chopped green onions, paprika, black pepper, and salt to the mixing bowl.
- Mix the ingredients in the mixing bowl until a sticky, cohesive dough forms.
- Oil your hands while shaping so that the dough does not stick.
- Shape the dough into small balls in your hands, then stuff each ball with a piece of mozzarella cheese and seal well.
- Coat the balls on a plate of breadcrumbs or rusks.
- Fry the balls in a frying pan of hot oil until golden with a reddish tint.
- Remove the balls from the frying pan and place them on a plate lined with kitchen paper to drain the excess oil.
- Serve the balls hot, and Parmesan cheese can be sprinkled over the top if available.