#Cheese corn balls recipe Cheese corn balls recipe, an easy to make, delicious, vegetarian kids snack with a crispy exterior and a soft and cheesy inside

 Cheese corn balls recipe
 Cheese corn balls recipe, an easy to make, delicious, vegetarian kids snack with a crispy exterior and a soft and cheesy inside                                                                              

cheese corn balls

Cheese corn balls were regular after school snack in our home growing up. My mother would even pack these cheese bursting balls in our school snack box which was eventually shared with friends at school. My son loves these cheesy balls and anything that contains potatoes, cheese and corn. They make for a great party appetizer and you will have your guests noting down your recipe for cheese corn balls. 

It is a no onion no garlic Jain style cheese corn balls recipe with minimal ingredients that include aloo or potatoes, sweet corn, cheese, ginger, green chilis, and fresh coriander leaves. The sweet corn brings out the sweetness, the ginger, and green chilis add a bit of spice and the addition of cheese and coriander leaves balances the flavors. You can add any flavors of your choice like red chili flakes, oregano or garlic powder. You can even season the bread crumbs for more flavor. You must take care not to over cook the potatoes and cool them completely before grating. The key to good cheese corn balls is minimal moisture and the even coating of the prepared cheese corn balls in bread crumbs before deep frying. This ensures a crunchy outside and an inside that is soft, creamy and cheesy. A pretty versatile recipe that you cannot go wrong with.

How to make cheese corn balls at home

Cheese corn balls recipe

• Prep time: 30 min
• Cook time: 30 min
• Serves: 15

Main Ingredients:

1. corn. cheese

Ingredients

• Sweet corn - 3/4 cup, boiled
• Potatoes - 2, medium, boiled and peeled
• Cheese - 3/4 cups, grated (I used a 50:50 ratio of mozzarella and Amul processed cheese)
• Corn flour - 2 tbsps
• Ginger-green chilli paste - 1 tsp
• Black pepper powder - 1/4 tsp
• Coriander leaves - 1/4 cup, chopped
• Salt to taste
• Oil for deep frying
• Corn flour for coating
• Breadcrumbs for coating
• For Batter
• All purpose flour - 2 tbsps
• Corn flour - 2 tbsps mixed in 1/2 cup water
• Salt to taste

Method

1. Pressure cook the potatoes with skin till soft on touch. Do not over cook them. Cool, peel and grate the potatoes.
2. Coarsely crush the boiled sweet corn in a mixer grinder.
3. In a bowl, add the grated potatoes, crushed sweet corn, grated cheese, salt, black pepper powder, ginger and green chili paste, coriander leaves and corn flour. Mix all the ingredients to a smooth mixture. There should be no moisture. If the mixture has a lot of moisture or soggy, add breadcrumbs to help bind the mixture. Make small lemon sized balls of the cheese corn mix and set in fridge for a few minutes.
4. Heat oil for deep frying in a heavy bottomed vessel. Lightly coat the cheese corn balls in cornflour, dip in the batter and place over bread crumbs. The balls should be evenly coated with bread crumbs.
5. Place each ball in the hot oil and reduce flame to medium high. Do not overcrowd the vessel by adding too many balls. Towards the end of the cooking process increase heat and deep fry till golden brown in color. Carefully remove the fried balls onto an absorbent paper.
6. Place the cheese corn balls in a serving bowl and serve with tomato ketchup.

Tips

• You can add any flavor of your choice like garlic powder,oregano or red chili flakes.