Cheesy Lobster Corn Balls
Delightful Cheesy Lobster Corn Balls with a crispy exterior and creamy, cheesy center, perfect for gatherings and family nights.
Ingredients
For the Corn Balls
- 1 cup cooked lobster meat, chopped Sweet and succulent, adds indulgence.
- 1/2 cup canned sweet corn, drained Adds sweetness.
- 1 cup shredded cheddar cheese Rich and melty for gooey texture.
- 1/2 cup cream cheese, softened Creates a creamy interior.
- 1/2 teaspoon garlic powder Adds savory depth.
- to taste Salt & black pepper Essential seasoning.
- 1 1/2 cups crushed cornflakes or panko (for coating) Provides crispy crunch.
- 1/2 cup all-purpose flour Helps the mixture adhere.
- 2 eggs beaten Acts as a binder.
- Oil for frying For a golden brown finish.
- Sour cream or ranch drizzle (for garnish) A creamy complimentary finish.
- Fresh chopped chives (for garnish) Adds color and light flavor.
Instructions
Preparation
- In a bowl, combine the chopped lobster meat, drained corn, shredded cheddar, softened cream cheese, garlic powder, and season with salt and black pepper. Mix until well blended.
- Roll the mixture into golf ball-sized rounds and place them on a baking sheet. Chill in the refrigerator for 20 to 30 minutes.
Coating
- Prepare your coating station with flour on one plate, beaten eggs in a bowl, and crushed cornflakes or panko on another plate.
- Coat each ball lightly in flour, dip into the beaten egg, and roll in the cornflakes or panko until well coated.
Frying
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the coated balls in batches for about 3 to 4 minutes until crispy and golden brown.
- Remove from oil and drain on paper towels to absorb excess oil.
Garnishing
- Drizzle with sour cream or ranch and sprinkle with fresh chives. Serve hot.
Notes
Use fresh lobster for best flavor. Experiment with cheese types and add spices for more heat. For a healthier option, bake at 400°F (200°C) for 15-20 minutes.