July 29, 2020

Cheesy Corn Poppers

4 c Fresh Corn Kernels
1-1/2 c Shredded Mozzarella
6 oz Cream Cheese
2 Large Eggs, beaten
4 Green Onions, finely chopped
1/2 tsp Chili Powder
3/4 c Cornmeal
1/2 c All Purpose Flour
3/4 c Panko Bread Crumbs
1/4 c Fresh Grated Parmesan Cheeese
Salt and Pepper to taste
Vegetable Oil for frying
In a large bowl, combine corn, mozzarella, cream cheese, eggs, green onions, and chili powder. Season with salt and pepper. Add cornmeal, flour, and eggs and stir until corn is thoroughly coated. Scoop mix into small balls. Combine Panko and Parmesan and season with salt. Roll balls in Panko mix. In large pot over medium heat, heat about 1-inch of oil until shimmering. Working in batches, add corn poppers. Cook until golden all over, about 6 minutes. Garnish with more Parmesan and green onion. Serve warm