Arrested Development Cornballs

Arrested Development Frozen Party Recipes
Arrested Development Cornballs It’s T-Minus 5 days until season four of Arrested Development airs this Sunday, and we’re celebrating by sharing some of our favorite recipes from the show. Up today: a Bluth family favorite…Cornballs!

You don’t have to read the Bob Loblaw Law Blog to know that you can’t make a good cornball without a Cornballer, a deep frying device invented by George Sr. However, because the Cornballer inflicts serious burns on anyone who dares to stand within a 13-inch radius of it, it was made illegal but continued to be sold in Mexico, much to George Sr.’s eventual demise.

Arrested Development Cornballs The making of cornballs can indeed be pretty dangerous, and, true story… I actually did burn myself while deep frying these babies. When I yelled out OW! as hot grease splattered on my face, all I could hear was my loving husband laughing at me in the other room. I yelled back: “I’ve made a huge mistake.”

Arrested Development Cornballs While it may not be easy to be white…or brown, it is pretty easy to make these cornballs, despite the burn potential. You simply make a thick batter of cornmeal and flour, add some flavor in the form of cheddar cheese, garlic powder, onions, jalapenos, cumin, lime juice, and cilantro…and sweet corn of course. The batter comes together with the addition of Ann egg and milk, and then is deep fried to crispy perfection. I topped mine with fresh cilantro, and a squirt of lime juice and dipped them in salsa, to keep these cornballs true to their Mexican roots. (P.S. The lime is key here…makes a huge difference.)

Arrested Development Cornballs These cornballs would be the perfect addition to your Arrested Development party…or a great side to your next Mexican feast. I will say that these are best eaten piping hot, but you can prepare the dough balls ahead of time

And That’s Why you should make these cornballs as soon as possible, Cornballer or not.

Arrested Development Cornballs (or Fried Corn Fritters)

Arrested Development Cornballs (or Fried Corn Fritters)

(recipe by Carpé Season)

(yields 12 cornballs)

This easy fried cornball recipe was made in honor of the Cornballer from Arrested Development. My take on this Bluth-family favorite was to make more of a deep-fried corn fritter with Mexican flavors.

Ingredients

1 c. + 1/8 c. all purpose flour (plus a little more for your work surface)

1/4 c. cornmeal

1 tsp. baking powder

1 tsp. salt

large pinch cumin

1 c. fresh sweet corn or frozen sweet corn, thawed

1/2 c. sharp cheddar, finely grated

1/2 tsp. garlic powder (or 1 garlic clove, finely minced)

pinch black pepper

4 green onions, minced OR 1/8 c. minced onion

1 jalapeno, seeded and minced OR a pinch of ground cayenne pepper

4-5 sprigs fresh cilantro, chopped (app. 1/8 c. packed leaves)

Hefty squeeze of lime juice (about 1/2 tbsp.)

1 egg, beaten

1/2 c. milk (up to 2 tbsp. more)

About 3 c. of vegetable oil (or enough to give you 3" in your frying pot)

Helpful tools: wax paper & a candy thermometer

For serving: extra chopped cilantro and green onions, salsa, lime wedges, sea salt

Instructions

In a medium bowl, mix together the flour, cornmeal, salt, and baking powder, Add in the corn, cheese, garlic, black pepper, onions, jalapeno (or cayenne), and chopped cilantro. Stir to combine thoroughly. Stir in the milk and beaten egg, then the lime juice. Dough will be very thick and hard to stir; it may be easier for you to get in there and squeeze the dough with your hands to mix.

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Line a baking sheet with wax paper. Once combined, pinch off golf-ball-sized pieces of dough and plop onto a lightly-floured surface. With floured hands, roll the dough balls in your hands to make rounded balls, then place on your wax-paper lined baking sheet. These can be prepared ahead of time and kept in the fridge; however, I recommend taking them out about 30 minutes before frying.

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Pour oil in a deep-sided pot until it reaches about 3 inches. Heat oil over medium heat until it reaches 375* on a candy thermometer. Meanwhile, line a plate or wire rack with a few layers of paper towels. Once the oil is hot, CAREFULLY drop 3-4 cornballs into the oil at a time, being careful not to overcrowd the pot and lower the temperature too much. Fry for 3-5 minutes, turning frequently with a slotted spoon. Don't be afraid to let the cornballs get pretty browned. You want them too cook all the way through.* Remove cornballs from oil with a slotted spoon and place on paper-towel lined plate to drain. Sprinkle with extra sea salt if desired. Serve after just a minute or so with suggested garnish above and salsa.

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A note about frying these: Several of mine formed little tumors to the side of the "main" cornball. I am not sure why this happened to some and not others. The "tumors" can be easily cut off before serving and eaten secretly by you, the cook!

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8 thoughts on “Arrested Development Cornballs

  1. Great idea! Do you suppose these can be baked as well? Baking is far more convenient with my kitchen and supplies. Any suggestions how?

    • I think you could bake them, but not sure you could achieve the same “ball” shape. You could try baking a flattened version like this one. Otherwise, if deep-frying isn’t your thing, you could always just heat 2 tbsp. of vegetable oil in a frying pan and “fry” the cornballs over med-low heat, flipping until browned on the outside and cooked through. My hunch is that if you tried to place these balls on a greased baking sheet, they’d flatten out like cookies in the oven. Hope that helps a little!

  2. Hi! Thanks for posting the recipe- I’m excited to make these for my viewing party. One quick question – how long do you think the balls can be refrigerated? Could I make them tonight and keep them in the fridge until Sunday afternoon and fry ‘em up then?

    • Hmm…this isn’t based on anything scientific, but my hunch would be that tonight is a little early. Even though you’d be keeping them in the fridge, it seems a little sketch with the beaten egg & milk in the dough – not to mention that your chopped cilantro might brown. I’m confident in saying you could make them Saturday….and only slightly less confident in saying that later in the day Friday would probably be fine too. Sorry to not be able to give a definitive answer – again, that’s just my hunch. Good luck, and I’d love to know what you try!

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