Skip to content
Menu
Korean Corn Cheese Balls
Snack

Korean Corn Cheese Balls

30 minServes 4Nutri-Score C€€
from @jeccachantilly1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • canned corn (drained)Pantry340 g
  • flourPantry60 g
  • cornstarchPantry40 g
  • saltSpices3 g
  • sugarPantry5 g
  • egg yolkDairy1 piece
  • waterBeverages20 ml
  • mozzarella cheese (cut into cubes)Dairy150 g
  • frying oil (for deep frying)Pantry500 ml
  • parsley (chopped)Produce5 g

per serving

Nutrition

223kcal

Carbs
24 g
Proteins
7 g
Fat
11 g

step by step

Method

  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.
    Step 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.
    Step 2

  3. Prepare the cheese

    • Slice the mozzarella cheese into cubes.
    Step 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.
    Step 4

  5. Fry

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

  6. Finish

    • Top with chopped parsley for balance and serve.
    Step 6
Get Mezze