Cheese balls ... Cake zone special...

Made this a couple of months back and kids loved it. I think its a recipe worth noting down. We visited a local cake shop around 3-4 times within a fortnight during the summer vacation. This is not a regular habit of mine to take them out so frequently. Its not that I was in my regular lazy style but it was due to the "vacation flu" that had gotten in ;) Going to summer classes and having a lot of free time to kill had made us try all this :) 

During this time we got to munch on some cute cheese balls which tasted a little different from the ones I usually made. To find out the exact flavors I had to taste it more than once..  now that was a super excuse to eat more than one :) Guessed and felt the bite of a few extra ingredients and me and the kids decided to try making them at home for sure
Tried this recipe with our guesses or instinct as you could call it. The outcome was awesome and turned out perfect. Loved it ever since and also tried freezing ans frying them a couple of times. They also tasted perfect

Serves... 4 ppl

Serve option... Hot with sour cream/ salted hung curd

This is what u'll need....

Butter - 1 tbspn
Shredded Garlic - 1 tbspn
Coriander stalks - 10 nos
Onion - 1 medium
Red Chilli Flakes - 1/2 tspn
Dry fruits powder - 1 tbspn
All purpose flour/ Whole wheat flour - 2 tbspn + 1 tspn
Milk - 1/2 to 3/4th cup
Corn kernels - 1/2 cup
Processed cheese - 2 heaped tbspn
Bread crumbs - 3 tbspn
Dry herb seasoning - 1 tspn
Oil for frying
Salt to taste

Here is the stir....

• Heat a tbspn of oil in a wide non-stick pan

• Toss in shredded garlic when oil is medium hot and turn the flame to low. If oil is too hot garlic will immediately turn brown and taste bitter. Saute for a few seconds on low flame till you feel the garlicky aroma seeping in 

• Clean up the coriander stalks and chop it finely. Toss it into the pan and stir for a few seconds. Keep sauteing

• This was a trial addition to this recipe. I watched a chef talk about the flavors of it in some recipes a couple of days before we tried this recipe. Thought of incorporating it somewhere and landed on this one. I agree it was a nice flavor addition

• Peel onion and chop it finely and add it to the above. Fry for a minute till onion gets translucent

• Add chilli flakes and stir. Adjust spice as per your taste

• Spoon in dry-fruits powder. I have used almonds, cashews and walnuts. This is completely optional. I just  added it giving a thought of its goodness :)

• Quickly stir for a few seconds and then add whole wheat flour, salt. I think the recipe should call for all-purpose flour but I gave it a whole wheat flour substitute. I think it just worked fine and have sticked to the same. You can use either of them

• Keep your spatula working and cook the wheat flour mixture

• Time to put your spatula down and pick up the whisk

• Pour in the milk and whisk it continuously to avoid any lumps

• Turn off the flame when the mixture starts looking like a dough and starts leaving the sides of the pan. Dont think there is too much oil in the pan. My little helper spooned in by mistake. It doesnt leave too much oil

• Add the cooked corn kernels to the mixture followed by shredded cheese

• Mix everything together to have an even blend

• When the mixture is cool enough to handle divide it into small balls and let is rest while you get the ingredients for the outer cover laid out. Dont go by the odd shapes that have ended up on the plate below. It was made with a lot of love by the little helpers of this house. Could not say when they offered they offered such lovely help

• Spread breadcrumbs on a flat plate and sprinkle in the dried herb seasonings. Mix it well to blend the spices evenly

• In a small bowl mix flour and water to make a thin mixture

• Pick a corn ball and dip in the flour mixture. Drop it in the bread crumbs using the other hand and roll it evenly. Leave it in another plate. Repeat the same with other balls

• Repeat the same process again for a thicker and crunchier coat. Do this after leaving the balls to rest for atleast 10 mins

• Deep fry in hot oil and spoon them out in about 30 secs

• Drain on paper towels 

• Serve hot with sour cream dip or hung curd

Note:

• Using whole wheat flour and dry fruit powder is just a healthier choice for kids

• Doubling/Repeating the crusting process ensures a crunchier snack

• Keep the oil medium to high hot as everything is already cooked and we just need to fry the crust