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Recipe Ingredients

  • 14 ounce canned corn; drained
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch (can substitute with potato starch)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 egg yolk
  • 1 tablespoon cold water
  • 1 ounce Galbani Mozzarella Cheese; cut into 1-inch cubes
  • Neutral oil for frying
  • Garnish with chopped parsley & mayo for dipping

Recipe Directions

  1. Drain the can of corn then transfer to a large mixing bowl. Add all-purpose flour, cornstarch, salt, and sugar. Toss well, making sure all kernels are coated.
  2. In a small bowl, whisk together an egg yolk with cold water.
  3. Pour the egg mixture into the corn. Mix everything together until well combined.
  4. Fill a deep pot with neutral oil about halfway up. Heat the oil to 350F (175C).
  5. Take ¼ cup to ⅓ cup of the corn mixture and place a mozzarella cheese cube in the center. Roll the corn mixture into a ball.
  6. Carefully place the corn ball into the oil. Fry for 4 to 5 minutes until golden brown. Work in batches to prevent the corn balls from sticking.
  7. Transfer to a wire rack to cool.
  8. Garnish with chopped parsley and serve with a side of Kewpie mayo.

Recipe Video

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