Corn Grits and Cheese Balls

Name: Corn Grits and Cheese Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Corn grits; 30g Caster sugar; 3 slices Cheese slices; 200g Glutinous rice flour; 250g Vegetable oil; Some water

by Purple rhyme

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It's a pity to pour out the corn residue after squeezing the fresh corn juice. Add some ingredients to make a delicious snack. Don’t think that corn residue has no nutrition. In fact, corn residue has no less nutrients than corn. The cellulose content in corn residue is high. It has the properties of stimulating gastrointestinal peristalsis and accelerating fecal excretion. It can prevent constipation, enteritis, and bowel cancer. Other vitamin E has the functions of promoting cell division, delaying aging, lowering serum cholesterol, preventing skin lesions, reducing arteriosclerosis and brain function decline, and enhancing human brain power and memory.

Ingredients

Corn Grits and Cheese Balls

1. Prepare the required materials

2. Pour the granulated sugar and glutinous rice flour into the corn dregs, mix well

3. Add water to knead the dough, knead until it is light, pan, or pink

4. Cheese slices cut into small dices

5. Take a small piece of dough, flatten it, and pack in diced cheese

6. Wrap up and roll into small balls

7. Make all the dough in turn

8. Pour the oil into the pot and heat it up, add the corn balls and fry until the surface is golden, then you can pick it up

Tips:
1. For adolescents, eating fresh corn is good for mental development, but it is not convenient for children to eat corn, so it is more suitable for drinking polenta and squeezing corn juice;
2. The corn dregs and glutinous rice flour are not weighed. Add glutinous rice flour according to the degree of dryness and wetness of the corn dregs, and mix the dough into a non-sticky hand;
3. The amount of granulated sugar can be added according to your own taste.