Korean Corn Cheese Balls

Ingredients

• 1 can (15 oz) Corn Kernels (drained)
• 2 tablespoons All-Purpose Flour (for coating)
• 1 tablespoon Cornstarch (helps crispness)
• 0.5 teaspoon Salt (seasoning)
• 1 teaspoon Granulated Sugar (balances flavor)
• 1 large Egg Yolk (mixed with water)
• 1 tablespoon Water (for egg wash)
• 4 ounces Mozzarella Cheese (cut into 1‑cm cubes; Galbani brand used in video)
• 1 tablespoon Fresh Parsley (chopped for garnish)

Instructions

1. Drain the corn

   Open the canned corn, pour into a colander and let it drain completely.

   Time: PT2M

2. Coat the corn

   Transfer the drained corn to a mixing bowl. Add the flour, cornstarch, salt, and sugar. Toss until every kernel is lightly coated.

   Time: PT5M

3. Prepare the egg wash

   In a small bowl, whisk together the egg yolk and a splash (1 tbsp) of water until smooth.

   Time: PT2M

4. Bind the corn mixture

   Pour the egg wash over the coated corn and toss again until the mixture is evenly moistened.

   Time: PT2M

5. Cube the mozzarella

   Slice the mozzarella into roughly 1‑cm cubes.

   Time: PT2M

6. Form the cheese balls

   Take a handful of the corn mixture, place a mozzarella cube in the center, and gently roll it between your palms into a compact ball.

   Time: PT5M

7. Heat the oil

   Fill the frying pan with enough oil to submerge the balls and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Fry the balls

   Carefully lower the 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 tongs, place on the paper‑towel‑lined plate to drain, and sprinkle chopped parsley over the top.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

5g

Carbohydrates

12g

Fat

6g

Fiber

1g