Crispy Potato and Corn Cheese Balls

Ingredients

• 9 potatoes (9–10 medium potatoes, boiled)
• 0.25 cup boiled corn
• salt (To taste)
• 0.5 tbsp black pepper
• 1 tbsp Cajun seasoning
• 0.5 cup shredded mozzarella cheese (Placed in the center of each ball)
• oil (For frying)
• 0.5 cup breadcrumbs (For coating)
• 2 tbsp corn flour (Used to make the slurry)
• 3.5 tbsp water (Use 3–4 tbsp to make a thin slurry)

Steps

1. 1

   Place the boiled potatoes, boiled corn, salt, black pepper, and Cajun seasoning in a mixing bowl. Mix until well combined.

2. 2

   Shape the potato-and-corn mixture into small, bite-size balls. Add shredded mozzarella cheese to the center of each ball.

3. 3

   Place the corn flour in a bowl. Add 3–4 tablespoons of water and mix to make a thin slurry.

4. 4

   Gently coat each potato-and-corn bite in the corn flour slurry.

5. 5

   Immediately roll each slurry-coated bite in the breadcrumbs.

6. 6

   Repeat the slurry and breadcrumb coating process until all of the potato-and-corn bites are prepared.

7. 7

   Place the prepared bites in the freezer for 1 hour.

8. 8

   Heat oil for frying and fry the bites until golden brown.

9. 9

   Serve warm and enjoy.

Notes

The source does not specify the frying temperature, oil quantity, or exact frying time. Use enough oil for frying, and monitor the bites closely until golden brown.

Nutrition per serving

• snack
• appetizer
• vegetarian
• deep-fried
• crispy
• cheese-filled
• potato
• easy snack