corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter |
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 58302 times
corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with 27 amazing images.
Corn and cheese is always a winning combo; add jalapenos to it and you have the definition of irresistible! a simple corn, cheese and jalapeno balls starter gets ready in minutes. Learn how to make corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter |
jalapeno poopers are deep-fried, melted cheese balls stuffed with sweet corn and diced jalapeños, coated in crispy breadcrumbs. You will love the texture of this preparation, with a soft interior and a crispy top.
corn cheese and jalapeno croquettes is one such snack, which is loved by all. Not only kids but adults are also equally fond of them. These crispy corn cheese balls are delicious, look awesome too, can be enjoyed with tomato ketchup or coriander mint chutney.
Tips to make corn cheese and jalapeno balls: 1. After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it. 2. You can make it little colorful by adding finely chopped vegetables like capsicum and carrots, they also give a nice bite on frying. 3. Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all.
Enjoy corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalapeno croquettes | party starter | with detailed step by step images.
Corn, cheese and jalapeno balls- To make corn, cheese and jalapeno balls, 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.
- Add the milk, mix well and cook on a medium flame for 1 minute, while stirring continuously or till the mixture is thick.
- Transfer the mixture on to a plate and allow it to cool completely.
- Add the corn, cheese, jalapenos and salt and mix well.
- Divide the mixture into 6 equal portions and roll each portion into a round ball.
- Dip the balls in the prepared plain flour-water mixture and roll in bread crumbs till they are evenly coated from all the sides.
- 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 the corn, cheese and jalapeno balls immediately with tomato ketchup.
Corn, Cheese and Jalapeno Balls video by Tarla Dalal
Corn, Cheese and Jalapeno Balls recipe with step by step photos
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like corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalalpeno croquettes | party starter | then do try other starter recipes also:
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corn, cheese and jalapeno balls recipe | jalapeno poppers | corn cheese and jalalpeno croquettes | party starter | is made using easily available ingredients in India: 5 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane), 5 tbsp grated processed cheese, 1 1/2 tbsp finely chopped jalapenos, 1 tbsp butter, 1 1/4 tbsp plain flour (maida), 1/4 cup warm milk, 1/4 cup plain flour (maida) dissolved in 5 tbsp water, salt to taste, bread crumbs for rolling and oil for deep-frying. See the below image of list of ingredients for corn cheese and jalapenos balls.
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To make corn, cheese and jalapeno balls recipe, heat 1 tbsp butter in a broad non-stick pan.
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Add 1 1/4 tbsp of plain flour (maida).
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Cook on a medium flame for 1 minute, while stirring continuously.
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Add 1/4 cup warm milk.
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Mix well till no lumps remain.
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Cook on a medium flame for 1 minute, while stirring continuously or till the mixture is thick.
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Transfer the mixture on to a plate and allow it to cool completely.
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Add 5 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane).
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Add 5 tbsp grated processed cheese.
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Add 1 1/2 tbsp finely chopped jalapenos.
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Add salt to taste.
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Mix well to form a dough.
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Divide the mixture into 6 equal portions and roll each portion into a round ball.
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To make plain flour-water mixture, in a small bowl, add 1/4 cup plain flour.
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Add 5 tbsp of water.
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Mix well.
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Dip the balls in the prepared plain flour-water mixture.
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Roll in bread crumbs till they are evenly coated from all the sides.
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Heat the oil in a deep kadhai and deep-fry the balls, a few at a time.
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Until they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve corn cheese and jalapeno balls immediately with tomato ketchup.
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After boiling the corn, ensure it is drained completely. There should not be too much moisture left in it.
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You can make it little colorful by adding finely chopped vegetables like capsicum and carrots. Also, they give a nice bite on frying.
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Instead of grated processed cheese, you can use cheddar cheese, mozzarella cheese or a combination of all.
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Add little breadcrumbs to the mixture if you are facing difficulty in binding.
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Accompaniments
Nutrient values (Abbrv) per ball
| Energy | 125 cal |
| Protein | 3.7 g |
| Carbohydrates | 11.1 g |
| Fiber | 0.2 g |
| Fat | 7.2 g |
| Cholesterol | 13.8 mg |
| Sodium | 112.7 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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