Corn Cheese Potato Balls -Flavorsofmykitchen
The best cheese and corn balls are crispy on the outside, tender and cheesy on the inside. They are a delicious snack that can be baked or fried, and are perfect to serve with zesty sauces and sides.
About Cheese Corn Balls!
Cheese Corn Balls are a classic snack that we enjoy often in India. Here we prepare them similar to the European/French style of fried cheese and corn balls or puffs, known as gougers. They are crunchy and crispy with a sweet and cheesy inside, and pair great with bright and tangy condiments. The secret for making the best cheese and corn balls is – not surprising – to use the right cheese and corn.
In India we have Amul, which is a processed cheese that is quite different in taste and texture than American processed cheese. Typically I buy Amul as a large, semi-hard block and grate it by hand for the best taste.
You can use shredded American-style cheese if Amul is not available. However, it won’t have same lovely rich and complex flavor that you get with Amul.
I use fresh corn kernels that are steamed and left whole. You can also use canned corn or frozen corn that’s thawed. Also, I prefer sweet corn for this recipe. But feel free to use unsweet corn for a more savory snack.
The corn cheese balls can be fried on the stovetop, or easily baked in the oven for a slightly healthier version.
The oven baked ones won’t be crispy like the fried cheese and corn balls. Instead they have a nice soft texture that is just as delicious. Either method you try is sure to make a tasty dish you’ll love!
Why do I love this Cheese corn balls recipe?
These homemade Cheese Corn Balls are,
- This is one such snack, which is loved by all. Not only kids but adults are also equally fond of them.
- They are cheesy, addictive, easy to make, and perfect for party appetizers.
- You can easily customize the spices according to your liking.
- These are also perfect recipes to make ahead and freezes well.
- Make these super addictive Corn Cheese Balls for your next gathering or party and see them disappear in seconds.
Ingredients Require for this Recipe
Corn cheese balls require only a few basic pantry ingredients.
- Sweet Corn – one of the main ingredients. Fresh or frozen corn can be used. If you are using fresh corn kernels, make sure to boil/steam them before using them in the recipe. I am using frozen corn kernels today.
- Boiled Potato: boiled potato can be used as base so the balls can bind the studding well.
- Cheese – Another very important ingredient. While any processed cheese could be used, mozzarella cheese and Indian Amul cheese tastes best in this recipe.
- Vegetables – On top of corn, I have also used potatoes and bell pepper in this recipe. The addition of potatoes gives it a nice texture and also helps to hold the corn balls. Boil, peel, and mash the potatoes before using them. Use very finely chopped bell pepper.
- Green Chillies – Add some spiciness to the corn balls with green chilies. You can adjust the number of green chilies, as per your taste. You can even avoid adding green chilies if making for your kids.
- Bread Crumbs – To give the binding to the balls and to make the cheese corn balls crispy and crunchy. While any bread crumbs could be used, panko bread crumbs are the best for this recipe, making the balls crispier and delicious.
- Spices – For spices, I have used mixed Italian Seasoning, Red Chilli flakes, and salt.
- Flour – All-Purpose Flour and cornflour/starch are used to coat the balls before rolling in bread crumbs.
- Cilantro – Add some freshness to this vegetarian snack recipe.
Make The Flour Batter:
Take corn starch, all-purpose flour, and salt in a bowl. Mix them. Now add water and make the lump-free batter. The consistency of the batter should be medium, neither thin nor thick.
Make cheese corn balls
- Take the cheese, boiled and mashed potatoes, finely chopped bell pepper, corn, Italian seasoning, red pepper flakes, bread crumbs, and salt in the big mixing bowl.
- Mix everything until well combined
- Apply some oil or water to your palms and start making balls.
For frying
- Heat oil in a pan on medium to high heat.
- Add the cheese balls 4 to 5 at a time and fry on high to medium flame, until the cheese balls turn golden brown and crisp, stirring occasionally.
- Take them out on plate lined with paper napkin. Fry all the remaining cheese balls.
- Make 28 equal-sized balls from the mixture.
- Dip the balls in prepared flour batter and then in bread crumbs, so that they are coated with crumbs all over.
- Refrigerate for 30 minutes to prevent from cheese melting while cooking.
Serve them hot with tomato ketchup, green chutney.
Notes:
- Make sure to place the balls in the fridge for a few minutes before frying.
- Grease your hands properly with oil or water before making balls so that the mixture doesn’t stick to your hands and be able to roll the ball easily.
- You also need to see, that the mixture binds nicely. If your mixture is a little soft than what is required and you are having trouble binding the mixture, add some more bread crumbs.
- Drain the balls on a tissue-lined plate to get rid of excess oil.
- For a crispier version, dip the prepared corn balls in batter and roll in bread crumbs 2 times. It makes a thicker outer layer.
- The oil temperature should be hot when the corn cheese balls are fried.
Variations
- To make Jain Corn Balls, replace boiled potatoes with boiled and mashed raw bananas.
- If you want to make without potatoes, just skip the potatoes and add grated paneer
- You can substitute breadcrumbs with some crushed cornflakes or crushed nacho chips.
- To make it healthier, add more finely chopped veggies like French beans, cabbage, carrots, and onion.
Corn Cheese Potato Balls
The best cheese and corn balls are crispy on the outside, tender and cheesy on the inside. They are a delicious snack that can be baked or fried, and are perfect to serve with zesty sauces and sides.
4
servings15
minutes10
minutes300
kcal25
minutesIngredients
3 boiled potato
1 cup grated cheese
1/2 cup onions
1/3 cup green pepper
1 cup corn
1 tbsp salt
1/2 tsp chaat masala
1 tbsp red chili flakes
1/4 cup cilantro
2 tbsp corn starch
2 tbsp bread crumbs
oil
Directions
- Make flour batter
- Take corn starch, all-purpose flour, and ½ teaspoon salt in a bowl. Mix them. Now add water and make the lump-free batter. The consistency of the batter should be medium, neither thin nor thick.
- Note – I have added ¾ cup + 2 tablespoon water to make the batter.
- Make cheese corn balls
- Take potatoes, finely chopped bell pepper, corn, Cilantro, Italian seasoning, red pepper flakes, salt, 2 tablespoon bread crumbs, and both the cheese in the big mixing bowl.
- Mix everything until well combined.
- Note – I kept my cheese balls medium. Taste the mixture and add more seasoning according to your liking.
- Apply some oil or water to your palms and start making balls.
- Tip – If you are not able to roll the balls, add some more breadcrumbs.
- Make 28 equal-sized balls from the mixture.
- Dip the balls one by one in prepared flour batter and then in bread crumbs, so that they are coated with crumbs all over.
- Refrigerate for 30 minutes to prevent from cheese melting while cooking.
- For frying
- Heat oil in a pan on medium to high heat.
- Add the cheese balls 4 to 5 at a time and fry on high to medium flame, until the cheese balls turn golden brown and crisp, stirring occasionally. It will take only 1 to 2 minutes to fry one batch.
- Take them out on plate lined with paper napkin. Fry all the remaining cheese balls.
- Serve them hot with tomato ketchup, green chutney