Corn Cheese Balls
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.
Servings20 balls
Ingredients
- 1 cup sweet corn
- 1/3 cup cheese grated
- 1 medium sized potato
- 1 tablespoon + 2 tablespoon maida
- 1.5 tablespoon corn flour
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 3/4 teaspoon pepper powder
- 1/2 teaspoon 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 tablespoon 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 tablespoon 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.
Nutrition Facts
Corn Cheese Balls
Amount Per Serving (100 g)
Calories 146
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 74mg3%
Potassium 340mg10%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 505IU10%
Vitamin C 13mg16%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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