Crispy Cheese-Stuffed Corn Balls

Ingredients

• 400 g canned corn (thoroughly drained)
• 2 tablespoons flour
• 4 tablespoons cornstarch
• 1 egg
• Salt
• 1 teaspoon red pepper (paprika/chili) powder
• Garlic granules (optional)
• Kaşar cheese, cut into small cubes (sub a mild melting cheese like mozzarella)
• Oil, for frying

Directions

• Put the well-drained corn into a large bowl.
• Add the flour, cornstarch, egg, salt, red pepper powder, and garlic granules (optional). Mix everything together well.
• Take about a spoonful of the mixture and tuck a cube of kaşar cheese into the center. Press gently, then roll and shape into a ball.
• Once all the balls are formed, arrange them on a plate and freeze for at least 30 minutes (this helps them hold together in the oil).
• Take the corn balls out of the freezer and gently reshape by hand if needed.
• Heat the oil until hot and fry the balls until the inside is hot and molten and the outside is nicely golden.
• Drain off the excess oil and serve hot.

Translated from the Turkish original (Çıtır Kaşarlı Mısır Topları). From Tuğba Taşdemir on Instagram.