Corn Cheese Balls are yummy, mild sweet fritters made by deep frying balls of grind corn, potatoes, cheese and spices. Corn Cheese Balls are relished as starters, snack and side for meal. Corn Cheese Balls are healthy & homely compared to the frozen foods.
Corn Cheese Balls is a perfect starter recipe and will be loved by all age groups and kids will love it for sure as it has the best combination of sweet corn and cheese in it.When mittus holidays started I had few recipes in mind and one among them was this corn cheese balls.It was a double bonanza for me to click pictures and serve her favourite too.As its raining here, there is a excuse for deep fried snacks now.
Few weeks back, I tried it and it was super flop as the balls started to disintegrate when I dropped them into oil and few balls which came out whole also had so much oil absorbed, but thank god I tried with a very little quantity.I trashed it and tried again immediately but this time recollected the mistakes I did last time, and voila corn cheese balls came out so good, as in restaurants that everyone at home loved it.
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Corn Cheese Balls
Ingredients
- 1 cup sweet corn
- 1/3 cup cheese grated
- 1 medium sized potato
- 1 tbsp + 2 tbsp maida
- 1.5 tbsp corn flour
- 1 tsp red chilli powder
- 1/2 tsp garam masala powder
- 3/4 tsp pepper powder
- 1/2 tsp oregano
- bread crumbs as needed
- salt to taste
Instructions
- Rinse potatoes, cut into half and pressure cook for 4 to 5 whistles.
- Peel off the skin and mash it well. Set aside.
- Pressure cook sweet corn for 5 whistles with little salt and required water. Drain water completely and set aside.
- In a blender, add corn and blend it to a coarse mixture. Do this in batches and collect in a bowl.
- Add mashed potato, grated cheese,1 tbsp maida, cornflour, red chilli powder, garam masala powder, pepper powder, oregano and required salt.
- Mix well to form a thick dough. Shape them into balls and arrange them in a plate. I just made few balls for click sake and reserved the rest for later use.
- Take 2 tbsp maida in a bowl, add little water and make a thick paste.
- Dip each ball in the maida mixture coat it well. Then dip it in breadcrumb mixture. Roll over to make sure it is coated evenly.
- Heat oil, deep fry the balls in oil till golden brown.
- Fry in batches, I used my small pan so fried just 3-4 balls at a time. Drain in tissue paper.
- Serve Corn Cheese Balls hot!
Notes
- Make sure there is no moisture in the corn while grinding.
- If you feel the dough is watery, then add little more corn flour and maida. Do not add more corn flour and maida it will make the balls tight and hard.
- The main thing to note down is the dough consistency. If its too thick then after frying the balls will become hard, if its loose it will disintegrate in oil and will not hold its shape.
- Dipping in maida paste ensures even coating of breadcrumbs.
- I used fresh sweet corn, you can use frozen too. If its frozen then just thaw and boil it for few mins, that's enough.
- If the corn is whole while frying it may pop out so be careful and be at a safer distance.
- The spices used are purely your preference. I just experimented with indian spices with oregano and pepper powder. With just pepper powder and oregano it would be very bland as sweetcorn and cheese are also very subtle in taste.
- For a more cheesy richer version, use 1/2 cup grated cheese.
- I used a combination of mozarella cheese and cube cheese.
- You can make the dough before hand and then fry whenever needed. If refrigerated the dough will keep well at least for a day.
- You can add a handful of chopped coriander leaves too.
Corn Cheese Balls Step by Step
- Rinse potatoes, cut into half and Pressure cook for 4 to 5 whistles.Peel off the skin,and mash it well.Set aside.Pressure cook sweet corn for 5 whistles with little salt and required water.Drain water completely and set aside.
- In a blender, add corn and blend it to a coarse mixture.Do this in batches and collect in a bowl.Add mashed potato,grated cheese,1 tbsp maida,cornflour,red chilli powder,garam masala powder,pepper powder,oregano and required salt.
- Mix well to form a thick dough.Shape them into balls and arrange them in a plate.I just made few balls for click sake and reserved the rest for later use.
- Take 2 tbsp maida in a bowl , add little water and make a thick paste.Dip each ball in the maida mixture coat it well.Then dip it in breadcrumb mixture.Roll over to make sure it is coated evenly.
- Heat oil, deep fry the balls in oil till golden brown.Fry in batches, I used my small pan so fried just 3-4 balls at a time.Drain in tissue paper.
Serve hot !
Expert Tips
- Make sure there is no moisture in the corn while grinding.
- If you feel the dough is watery, then add little more cornflour and maida. Do not add more cornflour and maida it will make the balls tight and hard.
- The main thing to note down is the dough consistency.If its too thick then after frying the balls will become hard, if its loose it will disintegrate in oil and will not hold its shape.
- Dipping in maida paste ensures even coating of breadcrumbs.
- I used fresh sweet corn, you can use frozen too.If its frozen then just thaw and boil it for few mins, thats enough.
- If the corn is whole while frying it may pop out so be careful and be at a safer distance.
- The spices used are purely your preference.I just experimented with indian spices with oregano and pepper powder.With just pepper powder and oregano it would be very bland as sweetcorn and cheese are also very subtle in taste.
- For a more cheesy richer version, use 1/2 cup grated cheese.
- I used a combination of mozarella cheese and cube cheese.
- You can make the dough before hand and then fry whenever needed.If refrigerated the dough will keep well atleast for a day.
- You can add a handful of chopped coriander leaves too.
Nivedhanams Sowmya
Perfect snack to relish.. So loving it..
kitchenkathukutty
Perfect shape ,colour and clicks as usual 🙂
sankar saranya
For holiday perfect snacks for kids, so tempting
Akanksha Jain
This is my husband's favorite starter. A must try:)
Poornima Saminathan
The cheese balls tasted awesome, but when i dropped it in oil bread crumbs started to disintegrate though dough was not that hard/loose.What could be the reason?
SHARMILEE J
If the balls are very loose then it may disintegrate other than that not really sure of the reason
Riya Seth
Hey hi, thanks for sharing this this delicious Cheese corn balls recipe with with images, its very helpful to us. keep sharing
Swati
If I have guests , is it ok if I keep the balls ready rolled in bread crumbs ready( maybe an an hour before) and fry them when they arrive
SHARMILEE J
No if you rll in breadcrumbs it wil become soggy in a while which will affect the crispness so make balls and when you are ready to fry roll in breadcrumbs and fry
imgrum
The corn cheese balls looks so great! My kids will definitely love it. Thank you for sharing the recipe!
Vesta
Hi Sharmi tried the cheese balls it was perfect . Kids loved it. Thank u so much for the recipe. 😘