If you're already frying: mashed potatoes and corn balls that you can't stop eating - voila! Food

2022-12-26T12:13:24.365Z

Brown and especially crispy corn balls with cheese and mashed potato, are undoubtedly the new stars of Hanukkah, but delicious and addictive all year round. Go to the recipe>

The new stars of the holiday.

Fried and brown mashed potato and corn balls (Photo: Walla! System, Liat Shirit)

Just before the Hanukkah holiday takes us by storm with a variety of fritters and donuts, Liat Shirit chooses to add a new addiction to the boiling oil - especially brown and crispy corn balls with cheese and potato.

The new stars of this year's candle lighting.

All the recipes, tips, shortcuts and patents for a perfect Hanukkah

Fried corn balls with cheese and potato (Photo: Liat Shirit)

Ingredients

- 1 cup of frozen/fresh/canned and drained corn kernels
- ⅓ grated yellow cheese (you can use any yellow cheese you like)
- 1 medium sized potato
- 1 tablespoon flour
- ½ tbs cornflour
- 1 teaspoon hot paprika or ground chili
- ½ teaspoon masala
- 1 salt
- ½ teaspoon black pepper
For coating:
- 2 tablespoons of flour
- 3 tablespoons
- 1 loaf of bread
- Oil for deep frying
For the conversion table click here >

Preparation

How do you make fried corn balls?

1 Cook the potato until it softens completely.
Cool slightly, peel and mash well.
2 Grind the corn in a food processor/blender/stick blender to a coarse texture in short pulses.
3 In a large bowl, mix the potato, corn, cheese, flour, cornflour and spices until you get a thick paste that resembles the texture of dough.
If the dough is too wet and unstable, add a tablespoon of flour.
4 Using greased hands, roll the dough into balls the size of ping pong balls and place in a greased pan.
Cover the mold with plastic wrap and put it in the refrigerator to set for at least half an hour.
5 In a small bowl, mix 2 tablespoons of flour with 3 tablespoons of water until you get a thick batter.
Prepare another bowl with bread crumbs.
6 Heat oil for deep frying in a small pot.
Take the tray out of the refrigerator, roll each ball in the flour batter, transfer to the bowl of breadcrumbs, so that it is well coated on all sides and straight into the hot oil.
Fry until

a beautiful golden brown color.
It is recommended to fry a few balls at a time in order not to lower the temperature.
7 Transfer the fried balls to a plate lined with absorbent paper.
For the children we built, it can be served with ketchup.
Fried corn and potato balls (Photo: Walla! System, Liat Shirit)