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Ingredients:
Boiled sweet corn – 1 cup (roughly crushed)
Grated cheese (mozzarella or processed) – 1 cup
Boiled and mashed potatoes – 2 medium-sized
Chopped green chilies – 1–2 (optional)
Chopped coriander leaves – 2 tbsp
Salt – to taste
Black pepper powder – 1/2 tsp
Mixed herbs / oregano – 1/2 tsp
Corn flour – 2 tbsp (for binding)
Bread crumbs – 1 cup (plus more for coating)
Maida (all-purpose flour) – 3 tbsp
Water – as needed (to make a slurry)
Oil – for deep frying
Instructions:
Mix the stuffing:
In a bowl, mix boiled corn, cheese, mashed potatoes, green chilies, coriander, salt, pepper, herbs, corn flour, and 2 tbsp bread crumbs.
Mix well to form a dough-like consistency.
Shape the balls:
Take small portions of the mixture and roll into smooth balls.
If too sticky, add a little more bread crumbs.
Prepare the coating:
Make a slurry with maida and a little water (should be neither too thick nor too runny).
Dip each ball into the slurry, then coat with dry bread crumbs.
Chill (optional but helps):
Refrigerate for 15–20 minutes so they hold shape better while frying.
Fry:
Heat oil on medium flame.
Deep fry the balls in batches until golden and crisp.
Drain on tissue paper.
Source: OhWomen
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