Cheese Corn Balls {Restaurant Style Kids Snack}
Crispy, golden cheese corn balls with a gooey, cheesy interior made from corn, paneer, and mozzarella perfect as a restaurant-style snack for kids and adults.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 40 mins
- Yield: 20 balls (4–6 servings)
- Category: Snack
- Method: Deep-Frying
- Cuisine: Indian Fusion
- Diet: Vegetarian
Ingredients
200g frozen corn kernels
100g paneer, ricotta, or cottage cheese
150g mozzarella or cheddar cheese (or a mix)
2 medium green chilies
1 tsp sugar
Salt to taste
Oil for deep frying
For the coating:
2 tbsp all-purpose flour
2 tbsp corn flour
Water as required
200g bread (for breadcrumbs)
2 medium egg whites
Corn flour for dusting
Instructions
- Blanch frozen corn in boiling water for 3–4 minutes, then drain well.
- In a food processor, blend corn, paneer, mozzarella, and green chilies into a coarse mixture.
- Transfer to a bowl, season with sugar and salt, then shape into small balls.
- Make a slurry with all-purpose flour, corn flour, and water.
- Dip each ball in the slurry, then roll in breadcrumbs.
- For extra crispiness, dip in beaten egg whites, dust with corn flour, and coat again with breadcrumbs.
- Heat oil in a deep pan and fry balls in batches until golden and crispy.
- Drain on paper towels and serve hot with ketchup or dipping sauce.
Notes
Chill shaped balls for 20 minutes before frying to prevent breaking.
For an eggless version, double coat in flour slurry and breadcrumbs.
Add bell peppers, carrots, or chili flakes for variation.
Bake at 200°C (400°F) for 20 minutes as a healthier alternative.
Store uncooked balls in freezer for up to 1 month; fry directly from frozen.
Nutrition
- Serving Size: 3 balls
- Calories: 190
- Sugar: 2g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
