Crispy Corn Cheese Balls
Cheesy, crispy, and irresistibly delicious! Our Corn Cheese Balls recipe is a game-changing snack that’s easy to make and fun to eat. Give it a try and get ready to crunch!
This Corn Cheese Balls recipe is a masterful blend of juicy corn kernels, melted cheese, and crispy breadcrumbs, all wrapped up in a bite-sized ball of goodness. Whether you’re looking for a snack to serve at your next party or just a tasty treat to enjoy on your own, these cheesy cornballs are sure to hit the spot.
Watch how to make corn cheese balls:
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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Serves: 4 people
Ingredients:
For the slurry:
2 tbsp cornflour
2 tbsp all-purpose flour
½ tsp red chilli powder
Black pepper powder, to taste
Salt, to taste
5-6 tbsp water
For the coating:
1 cup bread crumbs
Salt, to taste
For the corn cheese balls:
3 boiled potatoes
½ cup grated processed cheese
½ cup chopped capsicum
½ cup sweet corn kernels (in brine)
1 tbsp grated garlic
1 tsp red chilli flakes
1 tsp pizza seasoning
Black pepper powder, to taste
Salt, to taste
3 tbsp bread crumbs
1 tbsp cornflour
½ cup mozzarella cheese (for filling)
Instructions:
Prepare the slurry:
Mix cornflour, flour, red chilli powder, black pepper, and salt. Gradually add water to form a thin and smooth batter.
Prepare the coating:
In a bowl add bread crumbs and salt. Mix.
Prepare the corn cheese mixture:
In a large bowl, grate boiled potatoes and processed cheese.
Add capsicum, sweet corn, garlic, red chilli flakes, pizza seasoning, black pepper, salt, breadcrumbs and cornflour. Mix well.
Divide the mixture into small portions.
Flatten each portion, place a small amount of grated mozzarella cheese in the centre, and fold.
Shape into balls.
Dip each ball into the slurry, then coat with bread crumbs. Refrigerate for 30 minutes or up to 2 hours.
Heat oil in a wok or deep frying pan over a high flame.
Carefully drop the cheese balls into the hot oil. Fry until golden brown.
Enjoy crispy Corn Cheese Balls filled with melted Mozzarella!
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Corn Cheese Balls
Sneha PaulIngredients
For the slurry:
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- ½ tsp red chilli powder
- Black pepper powder to taste
- Salt to taste
- 5-6 tbsp water
For the coating:
- 1 cup bread crumbs
- Salt to taste
For the corn cheese balls:
- 3 boiled potatoes
- ½ cup grated processed cheese
- ½ cup chopped capsicum
- ½ cup sweet corn kernels in brine
- 1 tbsp grated garlic
- 1 tsp red chilli flakes
- 1 tsp pizza seasoning
- Black pepper powder to taste
- Salt to taste
- 3 tbsp bread crumbs
- 1 tbsp cornflour
- ½ cup mozzarella cheese for filling
Instructions
Prepare the slurry:
- Mix cornflour, flour, red chilli powder, black pepper, and salt. Gradually add water to form a thin and smooth batter.
Prepare the coating:
- In a bowl add bread crumbs and salt. Mix.
Prepare the corn cheese mixture:
- In a large bowl, grate boiled potatoes and processed cheese.
- Add capsicum, sweet corn, garlic, red chilli flakes, pizza seasoning, black pepper, salt, breadcrumbs and cornflour. Mix well.
- Divide the mixture into small portions.
- Flatten each portion, place a small amount of grated mozzarella cheese in the centre, and fold.
- Shape into balls.
- Dip each ball into the slurry, then coat with bread crumbs. Refrigerate for 30 minutes or up to 2 hours.
- Heat oil in a wok or deep frying pan over a high flame.
- Carefully drop the cheese balls into the hot oil. Fry until golden brown.
- Enjoy crispy Corn Cheese Balls filled with melted Mozzarella!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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