How To Create Irresistible Cheese Corn Bullets: A Must-Try Recipe

Cheese Corn Bullets are made with a mix of mashed potatoes, sweet corn, and cheese, seasoned with spices. The bullets are coated in flour slurry, rolled in breadcrumbs, and deep-fried to a golden crisp. These snacks are easy to prepare and make a perfect appetizer or party dish. Serve them hot with your favorite dips for a cheesy, crispy treat.

Cheese Corn Bullets are delicious, bite-sized snacks made by combining mashed potatoes, sweet corn, grated cheese, and flavorful seasonings. The mixture is shaped into cylinders, coated in a slurry and breadcrumbs, and deep-fried until golden and crispy. They can also be baked for a healthier option. The preparation involves creating a cohesive filling, chilling for firmness, and frying for the perfect crunch. Serve these crispy bullets hot with tomato ketchup, chili sauce, or a creamy dip. They’re ideal for parties or evening snacks.

Ingredients:

For the Filling:

• Boiled sweet corn kernels: 1 cup (crushed or roughly blended)
• Grated cheese: 1 cup (cheddar, mozzarella, or a mix)
• Mashed potatoes: 2 medium-sized (boiled and mashed)
• Green chilies: 1-2 (finely chopped)
• Fresh coriander leaves: 2 tbsp (finely chopped)
• Black pepper powder: ½ tsp
• Red chili flakes: ½ tsp
• Mixed herbs or Italian seasoning: ½ tsp
• Salt: to taste

For the Coating:

• All-purpose flour (maida): ½ cup
• Water: ⅓ cup (to make a slurry)
• Breadcrumbs: 1 cup (for coating)

For Frying:

• Oil: for deep frying

Step-by-Step Instructions:

1. Prepare the Filling

• In a mixing bowl, combine the mashed potatoes, crushed sweet corn, and grated cheese.
• Add the chopped green chilies, coriander leaves, black pepper powder, red chili flakes, mixed herbs, and salt.
• Mix well to form a cohesive dough-like mixture. Ensure the ingredients are evenly distributed.
• Taste and adjust seasoning if needed.

2. Shape the Bullets

• Take a small portion of the mixture (about the size of a lime) and roll it into a cylindrical or oval shape.
• Repeat this process until all the mixture is used. Place the shaped bullets on a plate and refrigerate them for 15-20 minutes to firm up.

3. Prepare the Coating

• In a bowl, mix all-purpose flour and water to form a smooth, lump-free slurry. It should have a medium-thick consistency, enough to coat the bullets.
• Spread breadcrumbs on a separate plate.

4. Coat the Bullets

• Dip each bullet into the flour slurry, ensuring it is evenly coated.
• Roll the coated bullet in breadcrumbs until completely covered.
• Repeat for all bullets, ensuring the coating is uniform.

5. Deep Fry the Bullets

• Heat oil in a deep pan or wok over medium heat. To check if the oil is ready, drop a small breadcrumb into the oil; it should sizzle and rise to the surface.
• Gently drop a few bullets into the hot oil without overcrowding the pan.
• Fry them until golden brown and crispy, turning occasionally for even cooking.
• Remove the bullets using a slotted spoon and place them on a paper towel to drain excess oil.

Serving Suggestions:

• Serve the hot and crispy Cheese Corn Bullets with tomato ketchup, chili sauce, or a creamy dip like garlic mayo.
• Garnish with fresh coriander or grated cheese for an extra touch.=

Pro Tips:

• Cheese Choice: Use a combination of mozzarella for stretchiness and cheddar for a sharp flavor.
• Make-Ahead: Shape and coat the bullets in advance, then refrigerate or freeze them. Fry directly from frozen when ready to serve.
• Baking Option: For a healthier alternative, bake the coated bullets at 200°C (392°F) for 15-20 minutes, flipping halfway.

Enjoy your homemade Cheese Corn Bullets, a crispy and cheesy delight perfect for any occasion.