Corn cheese balls are very easy to make and tastes delicious. It is a perfect appetizer/starter for parties and get togethers. The combination of cheese and corn is heavenly. Kids and adults alike will love this very much. Today we will learn how to make this easy corn cheese balls with step wise pictures.
Corn Cheese Balls
Prep Time : 15 mins
Cook Time : 20 mins
Yields:14 corn cheese balls
Recipe Category: Snacks- Appetizer
Recipe Cuisine: Indian
Author:Padhu Sankar
Yields:14 corn cheese balls
Recipe Category: Snacks- Appetizer
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Sweet corn – 1 cup
Potato – 1 big boiled
Cheese (mozzarella cheese) – 3/4 cup
Coriander leaves – 2 tbsp finely chopped
Corn flour – 1/4 cup + 1 tbsp
Oregano – 1 tsp
Pepper Powder to taste
Salt needed
Bread crumbs as needed
Oil – 7 – 8 tsp
Preparation
Boil the potato, grate it or mash it and keep it ready.
Boil corn, drain the water completely, pat it dry and grind it coarsely without water.
Mix 1/4 cup of cornflour with little water and keep it aside. The cornflour mixture should not be too thin nor too thick.
In a bowl/plate mix together ground corn, grated cheese, grated potato, finely chopped coriander leaves, oregano, salt and pepper powder to taste.
Add a heaped tbsp of cornflour and mix well to form a dough.
Divide the mixture equally and make lemon sized smooth balls from the mixture.
Dip each ball in cornflour mixture, roll the ball in bread crumbs in such a way that the ball is well coated with bread crumbs. Keep it aside. Repeat the same for the rest of the balls.
Refrigerate the balls for 15 minutes. Keep it covered.
Method
Heat a paniyaram pan, add 1/2 tsp of oil in each hole. Place the balls in the holes and fry on very low heat, turning the balls from time to time for even frying.
Fry until it turns golden brown. Remove from paniyaram pan and drain on kitchen paper.
Repeat the same process for the rest of the balls.
Serve hot corn cheese balls with tomato ketchup.
Note – To make it healthy, I have used paniyaram pan to fry the balls. You can deep fry the balls if preferred. Frying it in paniyaram pan needs lot of patience as it should be done on very low heat.
You can use all purpose flour (maida) in place of cornflour.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!
View Comments (19)
It looks yummy.. I am gonna try this weekend :)
GOOD THOUGHT AND NICE IDEA. INSTEAD OF DEEP OIL FRYING, DOING IN PANIYARAM PAN. I WILL TRY THIS!!! THANK U . KEEP ON GOING !!!
INSTEAD OF USING OREGANA, CAN I USE CHILLY POWDER. I DIDNT TRY THAT SPICES.
Yes, you can use finely chopped green chillies or chilli powder and salt.
Will it get cooked inside evenly if you fry in paniyaram PAN?
Corn and potato are already cooked. So no problem, it will get cooked well.
Awesome.. but how you have time to do all this..pls write a blog about your time management..it ll be a inspiration for us
Hi Padhu.. What would be the ideal temperature if the balls are baked in the oven..
Thank you
I have not tried baking this.
Hi. Can you shallow fry these or will they break apart?
Yes, you can but do it gently
Hi Padhu Sankar. First of all awesome recipes thanks a lot. Instead of breadcrumbs is there any alternative or shall i avoid it?????
You cannot omit breadcrumbs. Alternative - Try using powdered oats.
Can we use semolina also instead of bread crumbs ?
Yes, you can use semolina but not sure of the taste.
When I tried this it was not coating well with cornflour or breadcrumbs and hence it drank too much oil where it was uncovered.
How did you make the ball so dry?
There should be no moisture in the mixture. After boiling the potato, wipe it dry and then peel the skin and grate it.