To make the mixture for corn cheeseballs, add the grated processed cheese, paneer and potato, make sure to mash the potatoes properly while adding them into the bowl, along with the remaining ingredients of the mixture & combine it well using your hands.

Once all the ingredients have combined take a spoonful of the mixture & form it into a round ball & similarly, make round balls of the remaining mixture.

To make the slurry for coating, add refined flour, corn flour & salt in a separate bowl & make a semi-thick slurry by adding water gradually & whisking it continuously. Do not add all the water at a once as it can create a lumpy batter.

In a separate bowl add breadcrumbs & season it with salt & black pepper & mix it well.

Now to coat the corn cheeseballs, dip the roundel in the slurry first & coat it well.
Further lift it with a fork so that all the excess slurry drips off & then place it in the breadcrumb bowl, coat it well with the breadcrumbs. Double coat by dipping it in slurry & coating it again with breadcrumbs double coat all the corn cheeseballs in the same way. as the double coating ensure that the cheese ball will hold its texture while deep frying.

Before deep frying keep the cheese balls in refrigerator for 10 minutes.

To fry these, heat oil in a deep sauce pan or a kahdaai until it gets moderately hot or reaches 180 C.
Drop the corn cheeseballs carefully in hot oil & fry them without stirring for the first 30 seconds then continue to fry them while stirring them gently over medium high flame until crisp & light golden brown.
Strain them out & transfer them onto a sieve so that all the excess oil drips off.

Serve hot and crisp cheese balls with Tomato ketchup, Mayonnaise sauce or with Mustard sauce.