Crispy Corn Cheese Bites

 

My family always fights over the last one even if I double the batch I remember the first time I served these for game night and they vanished before halftime

Ingredients

• Corn kernels: bring natural sweetness and an irresistible pop Thawed frozen corn works just as well as canned
• Shredded cheddar cheese: gives rich flavor and helps the filling hold together Look for a medium sharp cheddar for best taste
• Shredded mozzarella cheese: melts beautifully inside Choose whole milk mozzarella for stretchiness
• Allpurpose flour: adds structure so your bites stay together Use fresh unbleached flour for best results
• Large egg: binds everything and keeps the texture creamy Go for very fresh eggs
• Breadcrumbs: help to hold moisture and give extra crunch Use fine plain breadcrumbs for an even crust
• Oil for frying: creates that irresistible crispy exterior Go with neutral oils like sunflower or canola for a clean taste

Instructions

Prepare The Mixture:

Combine corn kernels cheddar cheese mozzarella cheese flour egg and breadcrumbs in a large bowl Mix thoroughly until everything is evenly coated and there are no dry patches

Shape The Bites:

Scoop portions of the mixture with a tablespoon and press firmly between your palms to form small balls Press lightly so they hold together without cracking

Preheat The Oil:

Pour oil into a deep pan to a depth of about two inches Heat over mediumhigh until a breadcrumb dropped in sizzles immediately without burning This means the temperature is just right

Fry To Perfection:

Gently lower the corn cheese balls into the hot oil Use a slotted spoon and do not overcrowd Fry in batches for best result Turn them occasionally and cook until deeply golden brown and crisp all around usually three to four minutes

Drain And Serve:

Lift out the cooked bites and let them rest briefly on a plate lined with paper towels Serve while they are still warm and melty inside Offer your favorite dipping sauce on the side ranch or spicy mayo are hits in my house