Corn Cheese Balls

Who doesn’t love cheese? We all love to eat in all forms. Then make these irresistible Corn Cheese Balls which is super easy to make and tastes so crispy, crunchy, cheesy with Indian flavors!

A lip smacking snacks made using corn, boiled potatoes, cheese, some herbs and indian spices which will be loved by all ages!

Cheese Corn Balls is an interesting recipe that you can prepare for your loved ones for parties, get-togethers, road trips, picnics. With cheese oozing out of this crispy snack recipe, Cheese Corn Balls are sure to be a kids’ favourite!

Simple, hassle free and truly delicious!! This restaurant famous appetizer comes together in under 30 minutes in your kitchen!

HOW TO MAKE CORN CHEESE BALLS:

In a blender, grind the corn kernels to a coarse paste.

In a mixing bowl, add the grounded corn, potatoes, corn flour, all purpose flour and mix well.

Then add the spices, cilantro, chilli and cheese, mix until well combined.

Keep the mixture in freezer for 10 minutes and make smooth balls from the mixture.

Refrigerate the balls for 15 minutes. And then dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.

Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.

Serve hot with tomato ketchup or green chutney along with cup of coffee or tea.

TIPS TO REMEMBER:

Some of the tips to remember while makinh these crispy corn cheese balls are :

• Make sure there is no moist in corn before grinding.
• If the mixture is too soft, then add some more all purpose flour so that you are able to make proper balls out of it.
• Always make sure to freeze the balls for 15 minutes in freezer before coating them.
• Always grease your hands with oil before making the balls out of the mixture so that you will get smooth balls and mixture shall not stick to your hand.
• Always freeze the coated balls for 20 minutes in freezer to avoid shred or burst of the balls in the oil.
• You can double coat the balls for extra crispy.
• Always fry them in hot oil on medium flame as it will helps in cooking from inside of the balls.
• You can also replace potatoes with paneer.

VARIATIONS AND SUBSTITUTIONS:

Some of my favourite variations are:

• Cheese – I like the combination of cheddar and mozzarella mix in this recipe, but you can use any cheese of your choice.
• Potatoes – You can make the corn cheese balls without potatoes, just add grated paneer in place of potatoes.
• Bread Crumbs – If you want to make them without bread crumb, then go on ahead with some crushed cornflakes or crushed fine vermicelli.

HOW TO BAKE CORN CHEESE BALLS?

To bake these cheese balls, pre heat the oven at 400 F. Then place the balls on a baking tray and bake them for 15-20 minutes or until they are crisp and golden.

HOW TO SERVE CORN CHEESE BALLS?

Serve these crisp corn and cheese balls with some tomato ketchup or with your favorite dipping sauces along with a hot cup of coffee or tea.

HOW TO STORE CORN CHEESE BALLS?

Corn cheese balls stays very well in refrigerator for 3 days. To freeze, place the coated balls in a baking tray and freeze for 1 hour and then add it to zip lock and freeze for upto 2 months .

CORN CHEESE BALLS RECIPE:

INGREDIENTS:

1 cup corn, fresh or frozen
1 cup boiled potato, grated or mashed
1/2 cup cheese ( cheddar and mozerella cheese)
2 tbsp corn flour
3 tbsp all purpose flour
1 tsp cumin seeds
1 tsp chilli flakes
1 tsp red chilli powder
1 tsp garlic powder
1 tsp garam masala
Salt to taste
1/2 tsp oregano
2 tbsp cilantro, finely chopped
1 green chilli, finely chopped
1/4 cup milk
1/2 cup bread crumbs, seasoned

DIRECTIONS:

1. In a blender, grind the corn kernels to a coarse paste.
2. In a mixing bowl, add the grounded corn, potatoes, corn flour, all purpose flour and mix well.
3. Then add the spices, cilantro, chilli and cheese, mix until well combined.
4. Keep the mixture in freezer for 10 minutes and make smooth balls from the mixture.
5. Refrigerate the balls for 15 minutes. And then dip the balls in milk and then in bread crumbs, so that they are coated with crumbs all over.
6. Heat oil in pan, once the oil is hot, turn the heat to medium and fry the balls till they are golden brown and crispy.
7. Serve hot with tomato ketchup or green chutney along with cup of coffee or tea.

RECIPE NOTES:

1. Make sure there is no moist in corn before grinding.
2. If the mixture is too soft, then add some more all purpose flour so that you are able to make proper balls out of it.
3. Always make sure to freeze the balls for 15 minutes in freezer before coating them.
4. Always grease your hands with oil before making the balls out of the mixture so that you will get smooth balls and mixture shall not stick to your hand.
5. Always freeze the coated balls for 20 minutes in freezer to avoid shred or burst of the balls in the oil.
6. You can double coat the balls for extra crispy.
7. Always fry them in hot oil on medium flame as it will helps in cooking from inside of the balls.
8. You can also replace potatoes with paneer.

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