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Korean Corn Cheese Balls
30 minPour 4Nutri-Score C€€
C
30 min
30 minKorean Corn Cheese Balls
recette de
@jeccachantilly
@jeccachantilly
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ce qu’il vous faut
Ingrédients
canned corn (drained)Épicerie340 g
flourÉpicerie60 g- cornstarchÉpicerie40 g
saltÉpices3 g
sugarÉpicerie5 g
egg yolkProduits laitiers1 morceau
waterBoissons20 ml
mozzarella cheese (cut into cubes)Produits laitiers150 g- frying oil (for deep frying)Épicerie500 ml
parsley (chopped)Fruits et légumes5 g
par portion
Nutrition
223kcal
- Glucides
- 24 g
- Protéines
- 7 g
- Lipides
- 11 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Prepare the cheese
- Slice the mozzarella cheese into cubes.
- Étape 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.
- Étape 5
Fry
- Heat the oil to 175°C (350°F).
- Fry the corn balls for 4 minutes until golden brown and crispy.
- Étape 6
Finish
- Top with chopped parsley for balance and serve.