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Korean Corn Cheese Balls
Przekąska

Korean Corn Cheese Balls

30 minPorcje: 4Nutri-Score C€€
od @jeccachantilly1 importugotowano 0 razy
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Składniki

4 osoby
  • canned corn (drained)Spiżarnia340 g
  • flourSpiżarnia60 g
  • cornstarchSpiżarnia40 g
  • saltPrzyprawy3 g
  • sugarSpiżarnia5 g
  • egg yolkNabiał1 kawałek
  • waterNapoje20 ml
  • mozzarella cheese (cut into cubes)Nabiał150 g
  • frying oil (for deep frying)Spiżarnia500 ml
  • parsley (chopped)Warzywa i owoce5 g

na porcję

Wartości odżywcze

223kcal

Węglowodany
24 g
Białko
7 g
Tłuszcz
11 g

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Prepare the cheese

    • Slice the mozzarella cheese into cubes.
    Krok 3

  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.
    Krok 4

  5. Fry

    • Heat the oil to 175°C (350°F).
    • Fry the corn balls for 4 minutes until golden brown and crispy.
    Krok 5

  6. Finish

    • Top with chopped parsley for balance and serve.
    Krok 6
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