Korean Corn Cheese Balls

Ingredients

• 1 can (15 oz) Canned Corn (drained)
• 0.5 cup All-Purpose Flour (for coating)
• 2 tablespoons Cornstarch (helps crispness)
• 0.5 teaspoon Salt (seasoning)
• 1 teaspoon Granulated Sugar (balances flavor)
• 1 large Egg Yolk (binds mixture)
• 1 tablespoon Water (thin egg wash)
• 100 grams Mozzarella Cheese (cut into ½‑inch cubes)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 2 cups Vegetable Oil (for deep frying)

Instructions

1. Drain and Transfer Corn

   Open a 15‑oz can of corn, pour into a colander and let drain completely. Transfer the drained kernels to a large mixing bowl.

   Time: PT1M

2. Coat Corn with Flour Mixture

   Add 1/2 cup all‑purpose flour, 2 tbsp cornstarch, ½ tsp salt, and 1 tsp sugar to the bowl. Toss gently until each kernel is evenly coated.

   Time: PT2M

3. Make Egg Wash

   Separate one large egg yolk into a small bowl, add 1 tbsp water, and whisk until smooth.

   Time: PT1M

4. Bind Corn Mixture

   Pour the egg wash over the coated corn and stir quickly to combine; the mixture should cling together.

   Time: PT1M

5. Cube the Mozzarella

   Slice the 100 g mozzarella block into ½‑inch cubes.

   Time: PT2M

6. Shape Corn Cheese Balls

   Take a small handful of the corn mixture, place one cheese cube in the center, and roll between your palms to form a compact ball about 1‑inch diameter.

   Time: PT5M

7. Preheat Frying Oil

   Pour 2 cups vegetable oil into a deep‑sided pan, heat over medium‑high until it reaches 350°F.

   Time: PT3M

   Temperature: 350°F

8. Fry the Balls

   Carefully lower 4‑5 balls into the hot oil using tongs. Fry for about 4 minutes, turning once, until golden brown and crispy.

   Time: PT4M

   Temperature: 350°F

9. Drain and Garnish

   Remove the balls with a slotted spoon, place on paper towels to drain excess oil, then sprinkle chopped parsley over them.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g