Cheese corn balls
Cheese corn balls, from above
VegPan India

Cheese corn balls

Golden outside, molten inside, gone before the plate reaches the table.

40 minTime
8 gProtein each
mildSpice
Party plates of the 90s2 chapters · 1 min read

Make it your way

Grandma's wayThe party starter that never comes back to the kitchen.
The original
337kcalsame
8 gproteinsame
3 gfibresame
40minutessame

Cheese corn balls, classic.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato2 large, boiled and grated
Sweet corn kernels (corn kernels)¾ cup, boiled and coarsely crushed
Processed cheese (american cheese)½ cup grated
Capsicum (green capsicum, green bell pepper)2 tbsp, finely chopped
Green chilli1, finely chopped
Black pepper¼ tsp
Dried red chilli½ tsp flakes
Coriander leaves (cilantro)1 tbsp, chopped
Salt½ tsp
Cornflour (cornstarch)3 tbsp
Whole wheat bread (wholemeal bread)2 to 3 slices, crumbed
Cooking oil (vegetable oil)absorbed from deep frying

Method

4 steps
  1. 1Mix potato, corn, cheese, capsicum, chilli, pepper, flakes, coriander, salt and 1 tbsp cornflour.
  2. 2Roll into 16 balls and chill 15 minutes.
  3. 3Dip in a slurry of the remaining cornflour and water, then roll in breadcrumbs.
  4. 4Deep fry in medium hot oil, a few at a time, for 2 to 3 minutes.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Cheese corn balls: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Onion tomato masala base75 min
To drink Masala chai10 min
To drink Dry fruit milkshake10 min
Something sweet Sweet corn kheer35 min
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