Cheese Corn Balls {Restaurant Style Kids Snack}

Why You’ll Love This Recipe

I like how versatile these corn balls are I can serve them as a starter at parties or make them as an after-school treat. The cheesy filling is rich and satisfying, while the crispy coating gives them a restaurant-style finish. I also find them perfect for dipping into sauces, which makes them even more fun to eat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

200 g frozen corn kernels*
100 g paneer or ricotta or cottage cheese
150 g mozzarella or cheddar cheese (or a combination of both)
2 medium green chilies
1 teaspoon sugar
Salt as required
Oil for deep frying

For the outer shell:
2 tablespoon all purpose flour
2 tablespoon corn flour
Water as required
200 g bread
2 medium egg whites
Corn flour

Directions

1. I start by blanching the frozen corn in boiling water for 3–4 minutes, then draining it well.
2. In a food processor, I blend the corn, paneer, mozzarella, and green chilies into a coarse mixture.
3. I transfer the mixture to a bowl and season with sugar and salt, then shape it into small balls.
4. For the coating, I mix all purpose flour, corn flour, and a little water to make a smooth slurry.
5. I dip each corn ball into the slurry, then roll it in breadcrumbs made from the bread.
6. For extra crispiness, I dip them in beaten egg whites, dust with corn flour, and coat again with breadcrumbs.
7. I heat oil in a deep pan and fry the balls in batches until golden brown and crispy.
8. I drain them on paper towels and serve hot with ketchup or my favorite dipping sauce.

Servings and Timing

This recipe makes about 20 cheese corn balls, serving 4–6 people as a snack. I usually spend 25 minutes preparing the mixture and shaping the balls, with another 15 minutes for frying, so the total time is about 40 minutes.

Variations

Sometimes I add finely chopped bell peppers or carrots to the filling for extra flavor and texture. I also like to mix mozzarella with cheddar for a balance of gooeyness and sharpness. For a spicier version, I add chili flakes or paprika to the filling.

Storage/Reheating

I store uncooked corn balls in the freezer for up to 1 month. I freeze them on a tray first, then transfer them to a zip-lock bag. When I want to serve them, I fry them straight from frozen no thawing needed. Cooked corn balls taste best fresh, but I reheat them in a preheated oven at 180°C (350°F) for 8–10 minutes to bring back the crispiness.

FAQs

Can I bake these corn balls instead of frying?

Yes, I bake them at 200°C (400°F) for about 20 minutes, flipping halfway for even crispiness.

Can I make these without eggs?

Yes, I skip the egg whites and double coat them in the flour slurry and breadcrumbs.

What’s the best cheese to use?

I like mozzarella for stretchiness and cheddar for flavor, so a mix of both works perfectly.

How do I prevent the balls from breaking in the oil?

I make sure the mixture is firm, and I chill the shaped balls for 20 minutes before frying.

Can I use fresh corn instead of frozen?

Yes, I boil fresh corn kernels until tender and use them in the same way.

Do kids find them spicy with green chilies?

I sometimes deseed the chilies or skip them if I’m making these for younger kids.

Can I prepare the mixture in advance?

Yes, I make the mixture a day ahead and keep it refrigerated until I’m ready to shape and fry.

How do I keep them crispy for longer?

I avoid covering them tightly after frying and place them on a wire rack instead of paper towels.

Can I add herbs to the mixture?

Yes, I like adding fresh coriander, parsley, or even oregano for extra flavor.

What dips go best with these corn balls?

I love serving them with ketchup, garlic mayo, or a spicy chili sauce.

Conclusion

I enjoy making these Cheese Corn Balls because they always turn out crispy, cheesy, and irresistible. They’re simple to prepare, fun to eat, and perfect for both kids and adults. Whenever I want a quick snack that feels like a restaurant treat, this is one recipe I go back to again and again.

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