Why Make This Recipe
Cheese Corn Balls are a delightful snack that everyone loves. They are crispy on the outside and cheesy on the inside, making them a perfect treat for parties or movie nights. Using easy-to-find ingredients, this recipe lets you create tasty bites that are sure to please family and friends. Plus, they are a great way to use up leftover corn and potatoes!
How to Make Cheese Corn Balls
Ingredients
- 150 grams potato (or 1 large potato)
- 1 medium to large corn cob (or ¾ to 1 cup corn kernels)
- 50 grams processed cheese (or ½ cup grated cheese)
- ½ teaspoon crushed black pepper (or black pepper powder)
- ½ teaspoon dried basil (or ½ tablespoon of fresh basil leaves)
- ½ teaspoon dried oregano
- ½ teaspoon garlic paste (or 2 to 3 small to medium garlic crushed in a mortar-pestle)
- 4 tablespoon all-purpose flour (maida)
- Salt (as required)
- Oil (as required, for deep frying)
Directions
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Boiling Corn and Potatoes: Start by boiling the potato until it is soft. Meanwhile, if you are using a fresh corn cob, boil it until cooked. Once done, let both cool slightly. Peel the potato and cut the corn kernels from the cob if used.
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Preparing Cheese Corn Mixture: In a mixing bowl, mash the boiled potato. Add the corn kernels, processed cheese, crushed black pepper, dried basil, dried oregano, garlic paste, and salt. Mix everything well until you have a smooth mixture.
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Frying Cheese Corn Balls: Now, take small portions of the mixture and roll them into balls. Each ball should be about the size of a golf ball. Roll these balls in all-purpose flour to coat them lightly. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the cheese corn balls into the oil. Fry them until they turn golden brown and crispy. Remove them and drain on paper towels to absorb excess oil.
How to Serve Cheese Corn Balls
Serve Cheese Corn Balls hot with your favorite dipping sauces, such as ketchup, mayonnaise, or a spicy chili sauce. They make a perfect appetizer or snack for gatherings.
How to Store Cheese Corn Balls
If you have leftover Cheese Corn Balls, let them cool completely. Then, store them in an airtight container in the refrigerator for up to 2 days. You can reheat them in the oven or air fryer for a crispy texture.
Tips to Make Cheese Corn Balls
- Make sure to mash the potato well, so there are no lumps.
- You can adjust the spices and cheese according to your taste.
- Fry the cheese corn balls in batches to avoid overcrowding the pan; this will help them cook evenly.
Variation
For a spicy kick, you can add chopped green chilies to the mixture. You can also try using different types of cheese, such as mozzarella or cheddar, for different flavors.
FAQs
1. Can I bake Cheese Corn Balls instead of frying them?
Yes, you can bake them! Preheat your oven to 200°C (400°F) and bake for about 15-20 minutes or until they are golden brown.
2. Can I make these in advance?
Absolutely! You can prepare the mixture and shape the balls in advance. Just store them in the refrigerator and fry them when you are ready to serve.
3. What can I serve with Cheese Corn Balls?
They go well with a variety of dipping sauces like salsa, ranch dressing, or even a yogurt dip. Enjoy them as a side with your favorite meal too!
Cheese Corn Balls
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy on the outside and cheesy on the inside, Cheese Corn Balls are a delightful snack perfect for parties or movie nights.
Ingredients
- 150 grams potato (or 1 large potato)
- 1 medium to large corn cob (or ¾ to 1 cup corn kernels)
- 50 grams processed cheese (or ½ cup grated cheese)
- ½ teaspoon crushed black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic paste
- 4 tablespoons all-purpose flour
- Salt (as required)
- Oil (for deep frying)
Instructions
- Boil the potato until soft and cook the corn cob until done. Let them cool slightly, then peel the potato and cut the corn kernels from the cob.
- Mash the boiled potato in a mixing bowl, then add the corn kernels, processed cheese, black pepper, basil, oregano, garlic paste, and salt. Mix until smooth.
- Take small portions of the mixture and roll them into golf ball-sized balls. Coat lightly with all-purpose flour.
- Heat oil in a deep frying pan over medium heat. Fry the cheese corn balls in batches until golden brown and crispy, then drain on paper towels.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian