Corn Cheese Balls Recipe
Corn Cheese Balls are crispy, cheesy bites made with sweet corn, potatoes and cheese. These are deep-fried balls that taste slightly sweet and spicy. They are crunchy outside, soft and gooey inside. Perfect for a tea-time snack or starter. These homemade corn balls are much better than frozen ones from shops.
Servings20 balls
Ingredients
- 1 cup sweet corn
- ⅓ cup cheese grated
- 1 medium sized potato
- 1 tablespoon + 2 tablespoon maida
- 1 and ½ tablespoon corn flour
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala powder
- ¾ teaspoon pepper powder
- ½ 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
- Boil corn soft – Cook corn till soft and remove all water. If any water stays, the dough becomes loose and won’t hold shape.
- Grind coarse only – Don’t make corn too smooth. Little coarse bits give nice texture inside the balls.
- Mash potato smooth – No lumps in potato. If not mashed well, balls may break or crack while frying.
- Fix dough softness – If dough is too soft, add little more corn flour and maida. Mix slow and check, don’t add too much.
- Keep maida paste thick – The coating paste should not be watery. Thick paste makes breadcrumbs stick properly.
- Use dry hands always – Wet hands will make shaping difficult. Use dry, clean hands while rolling or coating.
- Fry few at a time – Don’t overcrowd pan. Too many balls can lower oil heat and they may break or turn oily.
Nutrition Facts
Corn Cheese Balls Recipe
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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