Cheese Corn Balls


Corn is an all-time favourite with kids,so is cheese. When  these two come together in the form of a crunchy yet soft-centered deep-fried dish,we have a block buster.


2 cups boiled ,peeled and mashed Potatoes.

3/4 cup boiled sweet corn kernels (makai ke dane) crushed coarsely

1/2 cup finely chopped Capsicum.

1 cup grated Cheese

4 tbsp plain flour (maida)

1 tbsp chopped Corriander leaves.

1 tsp chopped Green Chillies

1 cup bread crumbs

1/2 tsp Black Pepper powder.

salt to taste

1 tin cheese spread.

Oil for deep frying.


Mix together boiled potatoes,corn,capsicum,coriander leaves,cheese,green chilies, salt and pepper powder and mix well.


Divide the mixture into 16 equal portions and shape them into even sized balls.In the centre of each ball ,place 1 tsp cheese spread and form a ball.


Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste.

Roll into the breadcrumbs in such a way that they coat the corn balls completely.


Keep it in refrigerator for 20 minutes.

Heat the oil in a kadhai and deep-fry the balls on very slow flame till they are golden brown.


Drain on absorbent paper.


Serve immediately.

Happy Cooking !!!


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