Make the corn mixture

• Drain the sweetcorn well and place it in a bowl.
• Add the mozzarella, parmesan, flour, egg, parsley, garlic powder, paprika, salt and black pepper.
• Mix until everything holds together into a thick mixture.

Shape the balls

• Take small portions of the mixture and roll them into even balls with your hands.
• Roll each ball in the breadcrumbs until fully coated.

Chill to firm up

• Place the coated balls on a plate and refrigerate so they hold their shape.

Fry until crispy

• Heat the vegetable oil in a pan over medium heat.
• Fry the corn balls in batches until deep golden and crispy on all sides.
• Drain on paper towels.

Serve

• Serve the corn balls hot with your favourite dipping sauce.