Corn Cheese Balls

Corn Cheese Balls


  • corn kernels 1 cups
  • potato 1 nos
  • grated mozzarellacheese 1/3 cups
  • cornflour 1 tbsp
  • flour 1 tbsp
  • garlic cloves finely chopped 1-2 nos
  • red chilli flakes 1/2 tsp
  • oregano 1/2 tsp
  • black pepper powder 1/4 tsp
  • salt 1/2 tsp
  • finely chopped coroander leaves 2 tbsp
  • bread crumbs 1 cups
  • oil for frying 2 cups


Take potatoes rinse well and pressure cook for 4 to 5 whistles.

Mash the potatoes and keep aside.

Heat water in a pan and cook corn kernels for 5-6 minutes. Strain the water completely.

Now grind the boiled corn kernels in a grinder to a coarse mixture. (Grind the corn kernels in batches)

In a bowl take mashed potatoes, grinded corn kernels, grated mozzarella cheese, garlic paste, oregano, red chilli flakes, salt, black pepper powder, cornflour and finely chopped coriander leaves.

Mix everything well and form a thick dough.

Now make small balls of the prepared mixture.

In a small bowl take two tbsp of all purpose flour. Add little water to it and make a smooth paste. Also take some cornflour and bread crumbs in separate plates for rolling the cheese balls.

Roll the cheese balls in cornflour.

Dip in all purpose flour mixture and at last coat in bread crumbs. Repeat the same process for preparing rest of the cheese balls.

Heat oil in a kadai, deep fry the cheese balls till golden brown from all sides. Take it out on a tissue paper to remove the excess oil.

Similarly fry rest of the cheese balls. Do not over crowd fry in batches of 3-4 to avoid the cheese balls from sticking to each other.

Serve hot with tomato sauce and enjoy with a cup of tea!


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