Corn Balls – Bolinos De Milho

Half of the corn kernels with juice in a mass cup form and grind with a hand blender. Fill up with water to 250ml (if preparing for four people). Mix well with the flour and milk.

Chop the onion and saute in the butter until soft. Add the remaining corn kernels and the corn mixture. Season with salt, pepper and sugar. Heat, stirring, until the bottom of the pan can be seen. Remove from heat and cool.

In a soup plate, mix the egg. In a second plate, have the bread crumbs ready. Shape the corn mixture into balls the size of a walnut. Roll them first in the egg, then in the breadcrumbs on the other side.

Heat olive oil in a frying pan to a height of about 1_cm. Bake the balls until golden. Drain on kitchen roll.

Serve the balls as an aperitif or as an accompaniment to sauces.

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