Cheese Corn Rolls

Cheese Corn Roll Mix:

2 cups All Purpose Flour

1 cup of milk

1/2 cup corn, par boiled and crushed

1 serrano chili

1 cup of amul cheese

1 tbsp black pepper

2-3 tbsp cilantro, chopped

2 tbsp butter

Salt to taste

Breading:

1 cup all purpose flour

2 eggs

1/4 cup milk

2 cups Italian style bread crumbs

Oil for frying

Heat pan on low-medium flame. Add butter (do not brown). Once the butter starts to melt whisk in flour, salt and pepper until smooth.

Gradually whisk in the milk. Add 2-3 tbsp of milk at a time. The mixture may seem lumpy at first, but keep stiring until it comes together as a soft dough. Remove from the heat.

Add corn, cheese, green chili and cilantro to the dough. Allow the mixture to cool slightly.

When the mixture is warm, but cool enough to handle, grease your palm with a little oil and make golf ball sized rounds with the dough. Roll between your palms to create a cilindrical shape. Repeat until all the dough has been rolled.

Place the rolls on a baking sheet and refrigerate for 20 minutes.

Set up a breading station. In a shallow bowl beat 2 eggs with 1/4 cup of milk and set aside. Place the flour in one dish and the breadcrumbs in a separate dish. Remove the rolls from the refrigerator.

Dredge one roll at a time in the flour, shaking and removing excess, then dip in the egg wash and coat with the breadcrumbs. Shake to remove excess and place onto the baking sheet. Repeat until all the rolls have been breaded. Place the baking sheet in the refrigerate for at least 20 minutes or until ready to fry.

Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat.

Place paper towels on a baking sheet. Now place a cooling rack on top of the paper towels and set aside.

Remove the rolls from the refrigerator. Working in batches, add the cold rolls to the hot oil and fry until golden brown.

It is essential that the rolls are cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.

Using a slotted spoon, transfer the fried rolls to cooling rack to drain. The cooling rack helps the rolls stay crispy and drain the excess oil to the paper towel on the baking sheet. Rolls will lose its crispiness if placed directly onto the paper towel.

Serve hot with your favorite hot sauce!