Add 2 cups water to the insert of an electric pressure cooker or Instant Pot. Place trivet in the insert, then place the potato and corn cob on top. Cook for 15 minutes on High pressure. Let pressure naturally release for 5 minutes, then manually release any remaining pressure.

Remove potato and corn cob to let cool. Once cool enough to handle, remove corn kernels from the cob with a knife. Add potato to a large bowl and mash with the back of a fork until smooth.

Add corn kernels, cheese, pepper, salt, oregano, garlic powder, basil, red pepper flakes, and flours to the mashed potato. Stir to combine until mixed well.

Pour enough oil into a heavy duty pot or Dutch oven so that it is about 3 inches deep. Heat oil in a large heavy duty pot over medium-high heat to 350˚F.

Grease your hands with extra virgin olive oil and form the corn potato mixture into balls. The balls should be about 1 to 2 inches in diameter.

Roll the balls in bread crumbs. Fry balls in batches without overcrowding the pan until golden brown, about 5 minutes total, flipping them halfway through cooking.

Remove to a plate or baking sheet lined with paper towels. Sprinkle with flaky salt.

Serve with your favorite dipping sauce(s).