Heat the butter in a pan, add the flour and sauté for a minute.

Add the milk and keep stirring till the mixture becomes very thick. Cool completely.

Add the corn, celery, green chillies, cheese and salt and mix well.

Divide the mixture into 16 equal portions and shape them into even sized balls.

Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.

Roll into the breadcrumbs in such a way that they coat the corn balls completely. Chill for 20 minutes. Keep aside.

Heat the oil in a frying pan and deep-fry the balls in it till they are golden brown.

Drain on absorbent paper and serve immediately.