Boil the potato, grate it or mash it and keep it ready.
Boil corn, drain the water completely, pat it dry and grind it coarsely without water.
Mix 1/4 cup of cornflour with little water and keep it aside. The cornflour mixture should not be too thin nor too thick.
In a bowl/plate mix together ground corn, grated cheese, grated potato, finely chopped coriander leaves, oregano, salt and pepper powder to taste.
Add a heaped tbsp of cornflour and mix well to form a dough.
Divide the mixture equally and make lemon sized smooth balls from the mixture.
Dip each ball in cornflour mixture, roll the ball in bread crumbs in such a way that the ball is well coated with bread crumbs. Keep it aside. Repeat the same for the rest of the balls.
Refrigerate the balls for 15 minutes. Keep it covered.
Heat a paniyaram pan, add 1/2 tsp of oil in each hole. Place the balls in the holes and fry on very low heat, turning the balls from time to time for even frying.
Fry until it turns golden brown. Remove from paniyaram pan and drain on kitchen paper.
Repeat the same process for the rest of the balls.
Serve hot corn cheese balls with tomato ketchup.
Note – To make it healthy, I have used paniyaram pan to fry the balls. You can deep fry the balls if preferred. Frying it in paniyaram pan needs lot of patience as it should be done on very low heat.
You can use all purpose flour (maida) in place of cornflour.
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