To begin with, add 1 cup of corn kernels in a grinder and pulse it to a coarse paste.
In a bowl, transfer the ground corn paste.
Add boiled and grated potatoes, grated cheese, red chili flakes, dried oregano, dried basil, 3 tablespoons of corn kernels, salt and pepper, cornflour, all purpose flour, and chopped coriander leaves. Mix Well.
Grease your hands with little oil. Take a small lemon sized mixture and make a smooth ball. Repeat the same for all the mixture.
Freeze the balls for 12-15 minutes.
Now, take one ball, coat it with cornflour, then dip it in all purpose flour paste and finally coat it evenly with bread crumbs.
Note : Here, you can double coat the balls by dipping again in flour paste and then rolling it in to bread crumbs. I usually do this step to give better crispness and texture to the cheese balls.
Repeat the same for all the balls.
Now, freeze the coated balls for another 20 minutes.
Heat enough oil in a deep wok or pan. Once the oil is hot, lower the heat to medium flame.
Drop in the balls and fry them until golden brown and crisp.
Take them out on absorbent kitchen paper towel.
Fry the remaining balls in similar way.
Serve them hot and crisp with tomato ketchup or chutney or mayonnaise.