Crush half of the sweet corn in a blender,
Fry garlic and green chillies in oil till they turn light golden brown. Then add in white sauce along with mustard to a pan and bring to a boil.
Add the crushed and the whole sweet corn, mix and cook for 2 minutes then add cheese and spices and mix until it comes together like a dough.
Allow the mixture to cool a bit. Grease your palms with oil if needed and divide the dough into equal portions and shape them into golf-size balls and arrange them on a plate.
Prepare a slurry using flour and water and keep the breadcrumbs ready. Dip each ball into the slurry first and then roll it in breadcrumbs. Place them in the coated cheese balls in the fridge while you heat the oil!
Fry them in batches in hot oil on medium flame till they turn golden brown. Transfer to a plate layered with paper towels to soak off the excess oil.
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