Tentempié
Korean Corn Cheese Balls
30 minPara 4Nutri-Score C€€
C
30 min
30 minKorean Corn Cheese Balls
receta de
@jeccachantilly
@jeccachantilly
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
canned corn (drained)Despensa340 g
flourDespensa60 g- cornstarchDespensa40 g
saltEspecias3 g
sugarDespensa5 g
egg yolkLácteos1 pieza
waterBebidas20 ml
mozzarella cheese (cut into cubes)Lácteos150 g- frying oil (for deep frying)Despensa500 ml
parsley (chopped)Frutas y verduras5 g
por ración
Nutrición
223kcal
- Carbohidratos
- 24 g
- Proteínas
- 7 g
- Grasas
- 11 g
paso a paso
Preparación
- Paso 1
Coat the corn
- Drain the can of corn and transfer it to a bowl.
- Add the flour, cornstarch, salt and sugar.
- Toss well until every kernel is evenly coated.
- Paso 2
Make the binder
- Mix the egg yolk with a splash of water.
- Pour it over the corn and mix well so everything binds together.
- Paso 3
Prepare the cheese
- Slice the mozzarella cheese into cubes.
- Paso 4
Shape the balls
- Place a cheese cube in the center of a handful of corn mixture.
- Roll it up into a tight ball. Repeat with the rest.
- Paso 5
Fry
- Heat the oil to 175°C (350°F).
- Fry the corn balls for 4 minutes until golden brown and crispy.
- Paso 6
Finish
- Top with chopped parsley for balance and serve.