Skip to main content

Corn Cheese Balls



Now a days corn cheese balls, french fries, nuggets, tarts, are very popular and endearing snack items for kids. This corn cheese  balls have three different tastes in each bite - crunchy, cheesy and savoury. These balls have a nice blend of flavours and your kids will ask you to prepare frequently. These balls may be small, but they are packed with good flavours.


Corn Cheese Balls with step by step photos

Follow these simple instructions before frying your balls.

1. When you fry the balls, the oil needs to be hot. Don't heat the oil on high flame. It should heat up slowly. If you heat the oil too fast, then your balls will turn black.
2. The best part of these fried items are the dusting, coating and breading. After preparing the balls roll it lightly in the flour and shake off the excess flour and dip it in the liquid coating. Always roll the balls lightly in the flour because heavy coating will not stick properly. Then dust the balls with the bread crumbs or powdered rusk.
3. You can refrigerate the balls for an hour and then you can fry them. Next, you have to fry these balls slowly and carefully. Please do not overcrowd the balls while frying. Make sure the balls are not touching each other. Lastly, drop the balls in a piece of paper towel.
4. If the oil becomes too hot and the balls are turning black then switch off the flame and change the oil.

Prep time : 40 minutes
Cook time : 20 minutes
Total time : 1 hour
Serves : 3

Ingredients
  • 3 small potatoes
  • 1 cup sweet corn kernels
  • 6 garlic cloves
  • 1 green chilly
  • 1 tsp oregano
  • 1/2 tsp black pepper powder
  • 4 tsp corn flour
  • 2 tbsp maida
  • 2 cheese cubes
  • salt 
For maida paste
  • 2 tbsp maida
  • 4 tbsp water
  • Mix them in a bowl without any lumps.
For Dusting
  • 2 cups rusk powder or bread crumbs
  • 4 tbsp maida
Cooking Directions

1. Pressure cook the potatoes for 5 to 7 whistles. Then pressure cook the corn for 4 whistles. Pressure cook them separately.Grind the garlic and green chilly without any water or chop it finely. In the same jar, add the cooked corn and grind it coarsely. Take a bowl and add the potatoes. Mash them well. Next, add the garlic green chilly paste.  



2. Next add the ground corn to the mashed potatoes.

 

3. Next, add the pepper powder, oregano, 4 tsp corn flour, 1 tbsp maida, coarsely ground corn and required salt. Mix it with a dry spoon.


4. Now grate the cheese directly to this dough. Mix it well and if the dough appears sticky add some more maida and a tablespoon of rusk powder. 


5. Place the bread crumbs or rusk powder, maida and the maida paste on 3 seperate plates.
Shape the dough into small balls, about a a small lemon sized balls.(Use a tbsp and fill it with a dough and drop it on a plate.)


6. Now take small lemon sized balls and roll the balls in the maida flour. Repeat the process for the entire dough. 


7. Now take the dusted balls in your right hand and dip it in the maida paste.


8. Now carefully take the dipped balls and put it in the bread crumbs.Now use your left hand and roll the balls in the bread crumbs and dust the balls fully covered. 


9. Repeat the process for the entire balls. Keep it undisturbed for 10 to 15 minutes.


10. Heat oil in a flat pan on low heat. Slowly drop the balls and fry them until golden brown. Using a spoon, flip the balls during frying to achieve even browning. Once the corn balls are golden brown, remove them to a plate with a piece of paper towel. Serve it immediately with tomato ketchup.


If you try this recipe for Corn cheese balls send us your comments below and share the recipe for your friends and family. 

Comments

Popular posts from this blog

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

About me

Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

Pacha Milaga Sambar | Green Chilly Sambar - 2

Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.