Cheesy Lobster Corn Balls
Delightful bites combining the sweet flavors of lobster with cheese and corn, perfect for gatherings and cozy nights.
Ingredients
Main Ingredients
- 1 cup cooked lobster meat, finely chopped Use fresh or thawed frozen lobster.
- 1/2 cup canned sweet corn, drained For a burst of sweetness.
- 1 cup shredded cheddar cheese For irresistible cheesiness.
- 1/2 cup cream cheese, softened For a rich, creamy texture.
- 1/2 teaspoon garlic powder For aromatic warmth.
- Salt to taste Enhance flavors.
- Black pepper to taste For a hint of heat.
- 1 1/2 cups crushed cornflakes or panko Offering a lovely crunch.
- 1/2 cup all-purpose flour To create a perfect coating.
- 2 pieces eggs, beaten Help the coating adhere.
- Oil for frying For a golden, crispy outer layer.
- Sour cream or ranch drizzle for garnish Adding a creamy finish.
- Fresh chopped chives For a pop of color and flavor.
Instructions
Preparation
- In a large bowl, combine the chopped lobster meat, sweet corn, cheddar cheese, cream cheese, garlic powder, salt, and black pepper. Mix until all ingredients are well blended.
- Roll the mixture into golf ball-sized rounds and chill in the fridge for 20 to 30 minutes.
Coating
- Set up a coating station with flour, beaten eggs, and crushed cornflakes or panko. Coat each ball in flour, dip in egg, and roll in cornflakes or panko.
Cooking
- Heat oil in a pot to 350°F (175°C). Fry the balls in batches for 3 to 4 minutes until golden brown.
- Drain on paper towels to remove excess oil. Garnish with sour cream or ranch and sprinkle with fresh chopped chives before serving.
Notes
For more flavor, use fresh lobster. Try different cheeses and add seasoning to the coating for extra crunch. Store leftovers in an airtight container for up to three days or freeze for up to three months.