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Crispy Corn Cheese Balls Recipe

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Crispy Corn Cheese Balls are a delightful snack made from sweet corn, potatoes, and creamy processed cheese, seasoned with herbs and spices, then coated in a crunchy bread crumb layer and deep-fried to golden perfection. These bite-sized treats are perfect for serving at parties or as a satisfying appetizer with your favorite dips.

Ingredients

Main Ingredients

  • 1 cup Corn Kernels + 3 tablespoons
  • 1 cup Potato (boiled, mashed or grated)
  • 1 cup Processed Cheese (grated)
  • 1 teaspoon Red Chili Flakes
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • Salt to Taste
  • ¾ teaspoon Pepper
  • 2 tablespoons Cornflour
  • 3 tablespoons All Purpose Flour (Maida)
  • ¼ cup Coriander Leaves (finely chopped)
  • Oil For Deep Frying

For Coating

  • Cornflour as needed
  • 4 tablespoons All Purpose Flour (mixed with ⅓ cup water to make a paste)
  • Bread Crumbs as needed

Instructions

  1. Grind Corn: Add 1 cup of corn kernels to a grinder and pulse to create a coarse paste. Transfer this paste to a bowl.
  2. Mix Ingredients: To the ground corn paste, add boiled and grated potatoes, grated processed cheese, red chili flakes, dried oregano, dried basil, 3 tablespoons of whole corn kernels, salt, pepper, cornflour, all-purpose flour, and chopped coriander leaves. Mix everything well to form a uniform mixture.
  3. Shape Balls: Grease your hands with a little oil to prevent sticking. Take small lemon-sized portions of the mixture and roll into smooth balls. Repeat until all the mixture is used.
  4. Freeze Balls: Place the shaped balls in the freezer for 12 to 15 minutes to help them firm up.
  5. Coat Balls: Remove one ball at a time. First, coat it evenly with cornflour. Then dip it in the all-purpose flour paste (made by mixing flour and water). Finally, roll it thoroughly in bread crumbs. For extra crispiness, you can double coat by dipping again in flour paste and rolling once more in bread crumbs. Repeat for all balls.
  6. Freeze Coated Balls: After coating, freeze the balls again for 20 minutes. This step ensures they hold their shape during frying.
  7. Deep Fry: Heat enough oil in a deep wok or pan. Once the oil is hot, reduce the heat to medium. Carefully drop in the coated balls and fry them until they turn golden brown and crisp on all sides.
  8. Drain and Serve: Remove the fried balls with a slotted spoon and place them on absorbent kitchen paper towels to drain excess oil. Serve hot with tomato ketchup, chutney, or mayonnaise.

Notes

  • Ensure the corn kernels are dry with no moisture before grinding to avoid a soggy mixture.
  • If the mixture feels too soft to shape, add a little more all-purpose flour gradually until it holds well.
  • Greasing hands with oil before shaping the balls prevents sticking and helps form smooth balls.
  • Freezing the balls after coating them with bread crumbs prevents them from bursting or shattering while frying.
  • Fry on medium heat to maintain the shape and prevent cracking. Avoid low heat frying which can cause the balls to break.

Find it online: https://flavorspath.com/crispy-corn-cheese-balls-recipe/