Corn and cheese with potato is a perfect combo and with added simple ingredients, this is a great kid’s snack recipe also party please. We had this only once at cream centre. It was a get together and I tasted only one but was really delicious. After that I have attempted once with a complicated recipe and did not turn out well. This time I tried withthis recipeand kept it simple with minimum ingredients. It turned out tasty, of course can it go wrong?
Related kids corn recipes:
This was in demand from Aj for years now, but somehow I was not confident enough to try. So today is the day! Its very easy with simple ingredients for your kids weekend snack or back from school snack.
Check out the full video on How to make corn cheese balls:
Corn cheese balls recipe
Recipe Cuisine: Indian | Recipe Category: Starter
Prep Time: 15 mins | Cook time: 35 mins | Serves: 3
Prep Time: 15 mins | Cook time: 35 mins | Serves: 3
Ingredients
Sweet corn, cooked – 3/4 cup
Cheese, grated – 1 cup
Potato – 1
Corn starch (white corn flour) – 1/2 tbsp
All purpose flour – 1/2 tbsp
Green chilli – 1
Coriander leaves, chopped – 2 tbsp
Black pepper powder – 1/2 tsp
Salt – As needed
Oil – To deep fry
For coating
All purpose flour – 2 tbsp
Bread crumbs – As needed
Cheese, grated – 1 cup
Potato – 1
Corn starch (white corn flour) – 1/2 tbsp
All purpose flour – 1/2 tbsp
Green chilli – 1
Coriander leaves, chopped – 2 tbsp
Black pepper powder – 1/2 tsp
Salt – As needed
Oil – To deep fry
For coating
All purpose flour – 2 tbsp
Bread crumbs – As needed
Method
- Cook potato, peel and mash it well. Boil sweet corn until soft, drain, keep aside. Finely chop green chilli and coriander leaves. In a mixing bowl, mix these ingredients along with cheese, corn flour, all purpose flour, pepper, salt.
- Roll to equal sized balls. Make a smooth paste with 2 tbsp purpose flour and required water. It should be like a batter. Not thin not too thick.
- I rolled the balls in corn starch (optional, you can skip) and then dipped in the all purpose flour paste.
- Roll this in bread crumbs to coat evenly on all sides.
- Arrange in a plate. Heat oil in a kadai and once the oil is hot, drop few balls at a time. Cook in medium flame and drain in paper towel once golden.
- Keep turning in between gently to ensure even browning. Once done, drain to paper towels.
Notes
- Potatoes should be cooked just right, there should not be water retained in it. I cooked in microwave oven for 3 mins, with skin. Turn each minute to ensure even cooking.
- Even sweet corn should be boiled properly and drained completely.
- You can even add little bread crumbs while making the dough.
- You can add your own choice of masala powders and spice powders – like a pinch of chaat masala, red chilli powder, garam masala powder to make it more interesting.
- Do not reduce cheese or potato as these two mainly binds the corn in these balls. Also mailda and corn flour helps in binding.
- If you want you can give it a grind in mixer, but we love corn as such whole in our corn cheese balls.
- I was afraid if the balls will dis integrate in oil, so rolled in corn flour for extra binding. I tried without that step as well in next batch and it turned the same, so you can very well skip that step.
- I used store bought bread crumbs, but you can make your own by drying bread in the sun for an hour or two and grinding it. You can keep this refrigerated to future use too.
- Fresh bread crumbs is not recommended, use dry bread crumbs.
- After step 4, you can cling wrap the plate and keep refrigerated, fry when needed later in that day.
- I used grated cheese that was with me already, you can use any cheese like mozzarella, cheddar.
Serve hot with tomato sauce or tomato chilli sauce.
