Simple Method To Make Corn Cheese Balls, Corn Cheese Balls Recipe

Corn Cheese Balls Recipe

Simple Method To Make Corn Cheese Balls, Corn Cheese Balls Recipe

Simple Method To Make Corn Cheese Balls, Corn Cheese Balls Recipe

Hello Friends, Welcome to Talk From Heart ( TFH ). through this article, we are going to share one of our favorite recipe that is corn cheese balls recipe. everybody likes corn cheese balls even children like most. Its exam time and you might be having a tough time getting your kids stick to their study table. You might be thinking of how to keep them engaged at their study table and keep satisfying their snack demands. Well, most of the parents will agree, that children need something or the other to keep munching while they dive into their books. Today, we bring to you an easy and a tempting recipe that is popular and liked by almost all kids. Crispy, soft and cheesy corn balls are a rave among the kids and they will surely enjoy them.

Preparation Time : 20 min | Cooking Time: 20 min | Total: 40 minutes
Servings : 20 – 25 Corn Cheese Balls

Ingredients :

  • Approx 150 gms potato or a large sized potato
  • 1 Cup (250ml): Sweet corn kernels (Desi corn will also do) OR 1 medium or large sized corn cob
  • 1 tbsp + 2 tbsp Maida (refined flour)
  • 1 tbsp Cornflour
  • 1/3 cup grated cheese or mozzarella cheese
  • Black Pepper powder (as per taste)
  • Oregano ½ tbsp
  • Bread Crumbs as per need
  • Oil to fry the balls and salt
  • 2-3 green chillies or 1 tbsp red chilli powder (if needed)

Must Read: How to make restaurant style Butter Chicken at Home, Best Butter Chicken Recipe

Corn Cheese Balls Recipe Method :

  • Wash and peel the potato and cut it into two parts. Steam the corn cob or the corn kernels and potato in a pressure cooker. ( up to 4 – 5 whistles). Add water proportionately when you steam the potato and the corn in the pressure cooker.
  • Once they are steamed, drain the excess water and leave the potato and the corn to dry. Both need to lose their moisture before you start preparing the dough. There are high chances of the balls to crack in the hot oil while frying if the moisture is retained in corn or potato.
  • Once the corn and potato is dried, take a bowl. Smash the potato. Coarse grind the corn kernels in the mixer. If you have used corn cob, then shred the corn cob using a knife and then grind the corn kernels.
  • If your kid is fond of spicy snacks, add 1-2 green chillies while grinding the corn or add 1 tbsp red chilli powder while preparing grinding the corn.
  • Mix the coarsely grinded corn and potato. Add some salt, grated cheese, 1 tbsp maida, 1tbsp corn flour, oregano, pepper. Mix this well to form thick dough. Be sure that the dough is neither too hard nor too soft. If it is too hard, the balls will become hard while frying and if the dough consistency is too soft, they will start disintegrating while frying. Proper dough consistency is the real key to prepare soft and crispy corn cheese balls.
  • Once the dough is prepared, start preparing the balls, neither too small nor too big in size. You can easily make 20 – 25 medium sized balls with the above ingredients proportion.
  • Now take another bowl and add 2 tbsp of Maida and add little water to make a thick consistent batter. Keep the breadcrumbs ready in a plate as you are now all set to fry the balls.
  • Heat oil in the frying pan. Dip the ball one by one in the Maida batter and then roll in over the breadcrumbs. Each ball should be nicely coated with breadcrumbs; this allows Maida batter bind to the ball and does not allow the ball to crack while frying.
  • Check the oil temperature before you start frying. The oil should neither be too hot. To check how well the oil is heated dip 1 ball in the frying pan. If the ball rises up gradually once dipped, then the oil is ready for frying. If it does not then wait until the oil turns hot. Equally, if the ball arises up immediately in the frying pan, you need to reduce the flame as the oil has become too hot and there are high chances of it getting burned.
  • Once the oil temperature is perfect to begin, dip the ball and leave it for a minute on a medium flame. Then turn it around and again deep fry the other side till the entire ball turns golden brown. This way, start frying the balls as per your pan size. Do not overcrowd the balls in the pan because it would then be difficult for you to fry them properly.
  • Do not keep stirring the balls in the frying pan or fry them on a low flame. The balls will break if stirred continuously or absorb oil if you fry them on a low flame.
  • Remove the balls in a plate covered with tissue paper. The tissue paper will absorb the excess oil and make the balls crispy and soft.
  • You can serve the corn cheese balls with tomato sauce or mint or coriander chutney. Some prefer mayonnaise or cheese dips along with them.

With these crispy piping hot snacks dish served, you are now the best mom who knows how to kill the unusual growing appetite of kids during the exam season. Stay tuned with us, while we bring some more recipes for you!!

If you like this article, please share with others and have a question, feel free to ask in the comments section below.

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