Corn, Cheese and Jalapeno Balls, a perfect cocktail starter!
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Corn, Cheese and Jalapeno Balls

Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! A simple starter ready in minutes, the Corn, Cheese and Jalapeno Balls is exemplary of how you can make a snack that appeals to all, within minutes. You will love the texture of this preparation, with a soft interior and a crispy top.

Preparation time: 5 minutes. Cooking time: 8 minutes. Makes 6 balls.

5 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
5 tbsp grated processed cheese
1½ tbsp finely chopped jalapenos
1 tbsp butter
1¼ tbsp plain flour (maida)
¼ cup warm milk
¼ cup plain flour (maida) dissolved in 5 tbsp water
Salt to taste
Bread crumbs for rolling
Oil for deep-frying

For serving
Tomato ketchup

1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
2. Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously or till the mixture is thick.
3. Transfer the mixture on to a plate and allow it to cool completely.
4. Add the corn, cheese, jalapenos and salt and mix well.
5. Divide the mixture into 6 equal portions and roll each portion into a round ball.
6. Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides.
7. Heat the oil in a deep kadhai and deep-fry the balls, a few at a time, till they turn golden brown in colour from all the sides.
Serve immediately with tomato ketchup.