Cheese balls made from corn porridge with ham

Ingredients:

• 0.5 cups country ham, diced
• 2.5 cups leftover corn porridge
• 1 tbsp. grated smoked gruyere
• 0.5 cups flour
• 0.5 tsp paprika
• 1/8 tsp cayenne pepper
• 3 large eggs, lightly beaten
• 1 cup panko breadcrumbs

Preparation:

1. Fill a large cauldron two-thirds full with oil and heat over medium-high heat to 180°C.
2. Heat 2 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Add the ham and cook until browned, 4 to 5 minutes. Transfer with a slotted spoon to a large bowl. Add the cornmeal and cheese to the bowl and stir until smooth. Using wet hands, scoop 1/4 cup of the mixture, roll it into a ball, and place it on a platter or large plate. Roll the entire mixture into balls.
3. In a shallow bowl, combine the flour, paprika, and cayenne pepper. In another shallow bowl, beat the eggs. Transfer the breadcrumbs to a third shallow bowl. Dredge each ball in flour and shake off any excess, then dip in the eggs and coat. breadcrumbs, rotating to coat completely.
4. Deep-fry the balls, a few at a time, until golden brown on all sides, about 5 minutes. Transfer to a baking sheet fitted with a wire rack and season immediately with salt.