Cheese stuffed potato balls|cheese corns potato balls recipe- Crispy, golden potato balls filled with cheese and corn. I had this at my aunt’s house but she had only filled cheese in it and I loved it. So, I tried to make these cheese corn potato balls at home but I also added sweet corn to the stuffing.
Cheese+sweet corn are made for each other, you can even make cheese corns momos, which taste amazing.
The best thing in this recipe is cheese, it is just like a surprise! When you have a bite of this cutlet and the hot liquid cheese that oozes out is very satisfying. You should definitely give this recipe a try if you love cheese.
A few days back my other aunt/bua called me to ask about a few snacks as she had invited some of her friends. So I asked her to make these cheese corn balls and drums of heaven, next day she called me and said everyone loved both dishes. I was really happy when someone tries my recipe.
Give this recipe a try and I hope you will like it.
Ingredients
Potatoes- Use boiled and nicely mashed potatoes.
Seasonings- Require very basic ingredients for seasonings like salt, pepper powder, chili flakes, and oregano.
Breadcrumbs- You can use readymade or homemade breadcrumbs as well.
Cheese & Corns- I have used mozzarella cheese, you can use pizza cheese or processed cheese. Use boiled sweet corn in the filling.
Slurry- All-purpose flour also known as maida in Hindi, Cornflour or cornstarch, and water.
Other- Green chili, refined oil, canola oil, or extra light olive oil for frying the cheese balls.
How to make cheese stuffed potato balls
Add boiled mashed potatoes, chili flakes, oregano, black pepper powder, salt, breadcrumbs, and chopped green chili in a bowl.
Mix it well, the mixture should be nonsticky.
Then apply a few drops of oil on your palms and take a small portion of the potato mixture. Roll the potato mixture into a ball and flatten it with the help of your palms, place cheese and boiled sweet corn in the center.
Bring the sides together and cover the cheese and corn. Roll it between your palms very gently into a ball. In the beginning, you may find it difficult in stuffing cheese corn in the potato balls but after 2-3 trials you will be able to do it very easily. You can also check out this video.
(Note– You can use diced cheese or cheese black as well. When using a cheese block cut it into small squares and stuff it with boiled sweet corn in the potato balls. Use a good amount of cheese so that it oozes out from the center after frying, but don’t use too much cheese as well)
Repeat the same process for the rest of the potato mixture.
White slurry– cornflour/cornstarch + all-purpose flour + Water. Dip each potato ball in the slurry and then cover it with the breadcrumbs or roll each ball in the breadcrumbs.
(Note- The white slurry consistency should neither be thick nor runny. It should have a medium consistency.)
At this stage, If you don’t want to fry it right away then store it in an airtight container in the refrigerator and fry it after a few hours or the next day.
Deep fry the cheese corn potato balls in medium-hot oil and at medium flame. After 50-60 seconds gently flip the balls to the other side. Fry it until it turns golden brown.
Transfer the fried balls to a kitchen paper towel so that excess oil is absorbed by it. Serve these cheese balls immediately with tomato ketchup or coriander chutney or with your favorite sauce.
Top tips
- These cheese balls are very mildly seasoned so taste the potato mixture after adding seasonings and if you feel like adding little more salt or chili flakes or any seasonings then you can add them.
- You can also add minced garlic to the potato mixture to make it more flavourful.
- Use a little portion of the potato mixture to make balls as after cheese and corn stuffing, its size will be increased.
- Use boiled sweet corn for stuffing.
- If you don’t like sweet corn, you can omit it. Sweet corn can be substituted with jalapenos.
- Fry it in medium hot oil. Do not overcrowd or over-fry the cheese corn balls.
- Serve it immediately.
FAQs
In a pressure cooker add washed potatoes with skin and water, there should be enough water so that all the potatoes are submerged in it. For big potatoes, 3 whistles on high flame and keep it at low flame for 3 to 5 minutes. Turn off the flame after 5 minutes and let the pressure release naturally.
Can I skip corns in the filling?
Yes! it’s totally your choice. it can be substituted with jalapenos, hence you will make cheese jalapeno balls.
How to store these cheese cornballs?
Store it in an airtight container in the refrigerator and fry it when needed. Do not store it for more than 2 to 3 days. These cheese cornballs are a great appetizer for parties, so make it before and fry it when the guest arrives. Prepping the recipe before makes the work very easier.
How to make breadcrumbs at home?
Take 2 to 3 slices of bread and grind it in the grinding jar. When the bread is grinded to crumbs, then use it for coating or for the recipe. You can store the homemade breadcrumbs in an airtight tight container in the refrigerator for 6 to 7 days.
What to serve with cheese balls?
Serve these cheese corn balls with tomato ketchup or coriander chutney and mojito, beer, tea, or cold drinks.
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Recipe card
Cheese stuffed potato balls|cheese corns potato balls recipe
Cheese-stuffed potato balls is a Crispy, golden potato balls filled with cheese and corn. I had this at my aunt's house but she had only filled cheese in it and I loved it. So, I tried to make these cheese corn potato balls at home but I also added sweet corn to the stuffing.
Ingredients
- 4 medium size boiled potatoes
- 1 Teaspoon chilli flakes
- 1 Teaspoon oregano
- 1/2 Teaspoon black pepper powder
- 1 Teaspoon Salt
- 4 tablespoon breadcrumbs
- 2 Chopped green chilli
Slurry
- 2 Tablespoon cornflour
- 2 Tablespoon all purpose flour
- Water
- Breadcrumbs (for coating)
Stuffing
- Mozzarella cheese
- Boiled sweet corns
Instructions
- Add boiled mashed potatoes, chili flakes, oregano, black pepper powder, salt, breadcrumbs, and chopped green chili in a bowl.
- Mix it well, the mixture should be nonsticky.
- Then apply a few drops of oil on your palms and take a small portion of the potato mixture. Roll the potato mixture into a ball and flatten it with the help of your palms, place cheese and boiled sweet corn in the center.
- Bring the sides together and cover the cheese and corn. Roll it between your palms very gently into a ball. In the beginning, you may find it difficult in stuffing cheese corn in the potato balls but after 2-3 trials you will be able to do it very easily. You can also check out this video.
- (Note- You can use diced cheese or cheese black as well. When using a cheese block cut it into small squares and stuff it with boiled sweet corn in the potato balls. Use a good amount of cheese so that it oozes out from the center after frying, but don't use too much cheese as well)
- Repeat the same process for the rest of the potato mixture.
- White slurry- cornflour/cornstarch + all-purpose flour + Water. Dip each potato ball in the slurry and then cover it with the breadcrumbs or roll each ball in the breadcrumbs.
- (Note- The white slurry consistency should neither be thick nor runny. It should have a medium consistency.)
- At this stage, If you don't want to fry it right away then store it in an airtight container in the refrigerator and fry it after a few hours or the next day.
- Deep fry the cheese corn potato balls in medium-hot oil and at medium flame. After 50-60 seconds gently flip the balls to the other side. Fry it until it turns golden brown.
- Transfer the fried balls to a kitchen paper towel so that excess oil is absorbed by it. Serve these cheese balls immediately with tomato ketchup or coriander chutney or with your favorite sauce.
Notes
- These cheese balls are very mildly seasoned so taste the potato mixture after adding seasonings and if you feel like adding little more salt or chili flakes or any seasonings then you can add them.
- You can also add minced garlic to the potato mixture to make it more flavourful.
- Use a little portion of the potato mixture to make balls as after cheese and corn stuffing, its size will be increased.
- Use boiled sweet corn for stuffing.
- If you don't like sweet corn, you can omit it. Sweet corn can be substituted with jalapenos.
- Fry it in medium hot oil. Do not overcrowd or over-fry the cheese corn balls.
- Serve it immediately.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 175mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 3g
All information presented is intended for informational purposes only.
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