3/4 cup boiled sweet corn kernels, crushed coarsely
1 tblsp maida
1/2 cup milk
1 tblsp chopped celery
1 tsp chopped green chillies
4 tblsp grated processed cheese
2 tblsp butter
salt (to taste)
oil (for deep frying)
For the coating
1/4 cup maida
Heat the butter in a pan, add the maida and sauté for about a minute.
Add milk and keep stirring till the mixture becomes very thick. Cool completely.
Add the corn, celery, green chillies, cheese and salt and mix properly.
Divide the mixture into 15-16 equal portions and make even sized balls.
Mix ¼ cup of maida 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 and then keep them aside.
Heat the oil in a kadhai and deep-fry the balls in it till they are golden brown.
Drain on absorbent paper and serve immediately.