Cheese corn balls are a perfect starter to any party, a quick snack for kids or for anytime munching. This cheese corn ball recipe is super quick and easy to make with a combination cheese, corn, Italian spices and some veggies.
Make these super addictive Corn cheese balls for your next house party and see these crispy, cheesy melt in mouth balls disappear in seconds.
Cheese corn ball are all time favorite snack, which are soft inside and crispy outside. These cheesy balls can be enjoyed with tomato ketchup or coriander chutney.
For a crispier veg cheese balls you need to double coat these balls by dipping them in slurry of corn flour & plain flour and the coat with bread crumbs. You can easily make these bread crumbs at home but if you want your cheese corn balls crispier use readymade panko bread crumbs. Fry one ball for the first time if cheese ball breaks give one more coating and then fry.
As far as the recipe is concerned, you can always modify it as per your liking. You can replace Italian seasoning (oregano and chili flakes) with Indian seasoning (chili powder and garam masala) whichever you may like. You can skip veggies and add corns only, it’s totally up to you.
Snack is done looking for what to make in main course for the party? Worry not check out this creamy cheese tomato recipe that you can prepare for main course.
So next time, you want to make a snack that is loved by everyone, do try these crispy Cheese Corn Balls.
If you try this recipe, just click a picture and tag me @culinarychaser or #culinarychaser on Instagram.
Ingredients
- For cheese balls
- ¼ cup boiled sweet corn
- 3 medium boiled potatoes
- ¾ cup mozzarella cheese
- 1 tsp chopped garlic
- 2 tbsp. chopped capsicum
- 1 tbsp. chopped carrot (optional)
- 2 tbsp. spring onion greens
- 1 tsp chili flakes
- 1 tsp oregano
- 2 tbsp. chopped coriander leaves
- ½ tsp black pepper powder
- Salt as per taste
- For slurry
- ¼ cup corn flour
- ¼ cup plain flour
- ½ tsp salt
- Water to make batter
- Bread crumbs for coating
- Oil for frying
How to prepare?
- Boil the potatoes and keep them for 3-4 hours to cool down.
- Similarly boil the corn kernels and strain them and keep aside.
- In a bowl mix together potatoes, cheese, garlic, corn, capsicum, spring onion greens, coriander leaves, chilli flakes, oregano, black pepper powder, and salt.
- Gently mix them and make a dough.
- Apply water on your palms and make 18-20 balls from this mixture.
- Dry coat balls with bread crumbs and then coat in slurry and again in bread crumbs. Make sure to coat them evenly.
- Refrigerate the coated balls for 10-15 minutes.
- Heat oil in a pan for frying. When the oil becomes hot, turn the heat to medium and fry balls till they are golden brown and crisp.
- Serve immediately with ketchup or green chutney.
Notes
- Replace potatoes with half potatoes and half paneer
- After boiling cool potatoes for 3-4 hours and then use, other you get a sticky mixture.
- Make sure to refrigerate the balls for 10-15 minutes before frying.
- Grease your palms with water before making balls so that mixture doesn’t stick to your hands.
- If you find the mixture a little wet and soft, feel free to add 2-3 tbsp. corn flour to make proper round balls.
- You can also keep a cheese cube in the center of balls to make cheese stuffed corn cheese balls.
- Fry these cheese balls on medium high flame so that they fried well from inside as well.
- First fry one ball to check if they are not bursting. Once it gets fried perfectly then fry rest of the balls.