Corn Cheese Balls

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple ingredients and delivers big flavor. I like the combination of sweet corn, melty cheese, and gentle spice, and the potato helps everything hold together perfectly. These snacks are versatile, freezer-friendly, and great for both shallow and deep frying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the corn cheese balls
1 cup sweet corn, boiled or canned
1 small potato, boiled and mashed
1/2 cup mozzarella cheese or a mix of mozzarella and cheddar
2 tablespoons finely chopped onion
1 teaspoon chili flakes
1/4 teaspoon black pepper
Salt, to taste
2 tablespoons cornstarch
2 tablespoons breadcrumbs
Oil, for frying

For the coating
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 cup water
Breadcrumbs, for rolling

Directions

I start by lightly mashing the corn in a large bowl, leaving some whole for texture. I add the mashed potato, cheese, onion, chili flakes, black pepper, salt, cornstarch, and breadcrumbs. I mix everything until it comes together into a soft, dough-like mixture.

I take small portions of the mixture and roll them into bite-sized balls. In a separate bowl, I mix the flour, cornstarch, and water to make a smooth, thin batter.

I dip each ball into the batter, then roll it in breadcrumbs until fully coated. For extra crunch, I repeat the batter and breadcrumb step once more. If I have time, I refrigerate the coated balls for about 15 to 20 minutes so they hold their shape better while frying.

I heat oil over medium heat and fry the balls in batches for about 3 to 4 minutes, until they are crisp and golden brown. I remove them and drain on paper towels before serving.

Servings and Timing

This recipe makes about 20 to 24 corn cheese balls, depending on size, which serves around 4 to 6 people. The total time is about 35 to 40 minutes, including prep, chilling, and frying.

Variations

I sometimes add finely chopped bell peppers or jalapeños for extra flavor. When I want a herby twist, I mix in chopped cilantro or parsley. I also like using processed cheese for a more gooey center or adding garlic powder for deeper flavor.

Storage/Reheating

I store leftover fried balls in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in an oven or air fryer until crispy again. I also freeze the shaped, uncooked balls and fry them straight from frozen when needed.

FAQs

Can I bake these instead of frying?

I bake them at 400°F until golden, turning once, though they are crispier when fried.

Why is potato used in this recipe?

I use potato to help bind the mixture and keep the inside soft and creamy.

Can I make these ahead of time?

I often prepare and coat the balls ahead of time and refrigerate them until ready to fry.

What oil works best for frying?

I usually use neutral oils like vegetable or sunflower oil for best results.

How do I keep them from breaking while frying?

I make sure the mixture is well chilled and the oil is hot enough before frying.

Conclusion

I love how these corn cheese balls turn simple pantry ingredients into a fun, irresistible snack. Whenever I want something crispy, cheesy, and guaranteed to impress, this is a recipe I always come back to.

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