Corn Cheese Balls
Corn Cheese Balls are golden, crispy bite-sized snacks with a gooey, cheesy center and sweet pops of corn in every bite. These are loved by kids and adults alike and make for a perfect appetizer, party snack, or tea-time treat. Crisp on the outside, creamy and flavorful on the inside—they’re best served hot with a spicy or tangy dip.
Prep Time & Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time (for shaping): 20–30 minutes (recommended)
Total Time: 1 hour
Servings: 12 balls
Difficulty: Easy to Medium
Cooking Method: Deep-fried or air-fried
Ingredients
For the Cheese Ball Mixture:
1 cup boiled sweet corn (coarsely crushed or whole)
½ cup grated mozzarella or processed cheese
¼ cup mashed boiled potato (for binding)
2 tablespoons chopped coriander (optional)
1 green chili, finely chopped (optional)
½ teaspoon black pepper
½ teaspoon chili flakes or paprika
Salt to taste
2–3 tablespoons cornflour or all-purpose flour (for mixing)
For Coating:
2 tablespoons all-purpose flour + 2 tablespoons water (to make slurry)
½ cup breadcrumbs (regular or panko)
Oil for frying or spraying (for air-frying)
Instructions
Make the Mixture:
In a bowl, combine boiled corn, grated cheese, mashed potato, coriander, chili, and seasonings. Add cornflour and mix until it binds into a dough-like texture. Add more flour if it’s too loose.
Shape the Balls:
Take small portions and roll into round balls (about ping-pong size). Chill in the fridge for 20–30 minutes to firm up.
Coat the Balls:
Dip each ball into the flour slurry, then roll in breadcrumbs. For extra crispiness, double coat by repeating the process once more.
Fry or Air-Fry:
Deep-fry: Heat oil on medium-high. Fry until golden brown and crisp (about 3–4 minutes).
Air-fry: Spray with oil and air-fry at 200°C (390°F) for 10–12 minutes, flipping halfway.
Serve Hot:
Serve with ketchup, spicy mayo, sweet chili sauce, or mint chutney.
Chef’s Notes & Tips
Binding Tip: If the mix is too loose, add breadcrumbs or more mashed potato. If too dry, a bit of milk or cheese will help.
Make-Ahead: Shape and coat balls ahead of time. Freeze them for up to a month—fry straight from frozen (no thawing needed).
Vegan Option: Use vegan cheese and substitute mashed potato with mashed chickpeas or tofu for creaminess.
Add Veggies: Finely chopped bell peppers or onions add flavor and crunch.
FAQs
Q: Can I use frozen corn?
A: Yes! Thaw it and boil briefly or steam before using.
Q: Why are my balls breaking in oil?
A: Either the oil isn’t hot enough or the mixture is too loose. Chill longer or increase binding agents like mashed potato or flour.
Q: Can I bake them instead of frying?
A: Yes. Preheat the oven to 200°C (390°F), place on a greased tray, brush with oil, and bake for 15–18 minutes, flipping halfway.
Q: What’s the best cheese to use?
A: Mozzarella for gooeyness, or processed cheese for a stronger flavor. A mix of both works well.
Q: Are they spicy?
A: Not by default. Adjust chili and pepper based on your spice preference.
Nutritional Information
Calories: 220 kcal
Protein: 6 g
Total Fat: 10 g
Saturated Fat: 4 g
Carbohydrates: 24 g
Sugars: 2 g
Fiber: 2 g
Sodium: 280 mg
Calcium: 10% DV
Iron: 6% DV