Go Back

Cheese Corn Balls - Best Party Starter [Veg]

Searching for a great and delicious party snacks or starter? This is one of the best options you can try. Cheese corn balls, loaded with corn and mozzarella cheese with a crispy skin. When you serve this hot with your guest, feedback will be just "Wow".
Course Appetizer, Snack, Snacks
Cuisine American
Keyword Cheese, Cheese Corn Balls, Cocktail Party Snack, Corn Cheese Balls, Party Starter, Veg Starter
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 person
Author Abhijit Dey

Ingredients

For Balls

  • cup Potato Boiled & mashed
  • 1 cup Sweet Corn regular or boiled
  • 1 tbsp Green chili chopped
  • 1 cup Onion finely chopped
  • Salt as per taste
  • 1 tsp Hot Spice Powder
  • 1 tbsp Ginger-garlic paste
  • 1 cup Mozzarella Cheese shredded

For Stuffing

  • 20 grams Mozzarella Cheese

For Coating

  • 2 tbsp All-purpose flour
  • 2 tbsp Cornflour
  • ½ tsp Salt

For Deep Frying

  • 500 grams Oil

Instructions

Preparation

  • Take potatoes and boiled in water. Thereafter pealed them.
  • Now mash the boiled potatoes well and keep them in a large bowl.
  • Take 1 medium-sized onion and finely chopped them and keep them in a bowl.
  • Chop the green chilies and keep in a bowl. If you use red chili powder, then you have to skip this green chili.

Making the Cheese Balls

  • Add sweet corn in the bowl of mashed potato.
  • Then add chopped onions along with green chilies.
  • Now add salt, hot spice powder, and ginger-garlic paste.
  • Thereafter add shredded mozzarella cheese and start kneading them.
  • After making a smooth dough, divide them into small equal pieces. [I would recommend to 20-30 grams of each ball.]
  • Now divide the extra mozzarella cheese into the same quantity of balls if you have a cheese block.
  • Stuffed those cheese into the balls to give extra cheese fillings from inside.

Coating

  • In a bowl, take 2 tbsp of refined flour, 2 tbsp of cornflour along with 1/2 tbsp of salt.
  • Add ½ cup of water and mix them well to make a smooth batter.
  • Arrange some breadcrumbs aside for a crispy coating.
  • First, dip the cheese ball into the batter and then put that in the breadcrumb. Give a nice coating with another hand.
  • Keep those coated balls into a flat base like a plate. Rest it for about 15-20 minutes for a good result. [Also you can store it in the refrigerator for 3-4 hours.]

Deep frying

  • Heat a heavy bottom wok with approx 500 grams of refined oil.
  • Once the oil becomes hot, reduce the heat to medium and wait for 1 minute.
  • Put those coated cheese balls one by one and start frying them until a nice golden brown color is coming.
  • Then keep them out from the wok and put on tissue paper to absorb the extra oil.
  • Serve this hot with tomato ketchup.

Video