CORN CHEESE BALLS (RESTAURANT STYLE)

INGREDIENTS:

Sweet corn - 1 cup
Processed cheese - 1/2 cup (grated)
Salt - to taste 
Green chillies - 1 (finely chopped)
Coriander leaves - 1/3 cup (finely chopped)
Bread crumbs - to roll
Oil - to deep fry
Butter - 3 tablespoons
Maida - 21/2 tablespoons
Warm milk - 1/2 cup

For the coating: 
Maida - 3/4 cup
Water - 1/2 cup

METHOD:

Boil sweet corn and roughly crush it. Keep aside.

In a  non-stick pan, heat butter, add maida and fry for 30 seconds. Simmer the stove, add warm milk and stir continuously until the mixture leaves the sides and thickens. Transfer to a plate. Add corn, grated cheese, chillies, salt and coriander leaves. 

When cool, mix well with your hand and  shape to equal sized balls. 

Mix the ingredients for coating to a semi thick batter without any lumps.

Dip the balls in this batter and roll them in bread crumbs until they are coated well on all sides.

In a kadai, heat oil and deep fry these balls until they turn golden brown. Drain on a kitchen tissue. Serve hot with cut tomatoes, cucumber and tomato ketchup.

NOTE: The cheese also contains salt, so add salt accordingly.