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Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Cheese Corn Balls

Crisped to perfection, these crunchy and super creamy, Cheese Corn Balls are the yummiest way to indulge! The magic starts with a beautiful mixture of cheese, corn, paneer, and mixed herbs. Coated in spiced breadcrumbs, stuffed with melty cheese bursting corn, and served with some bold dipping sauces, this appetizer can’t get any more perfect!

Course Appetizer, Snack
Cuisine Indian
Keyword party
Custom Category Appetizers, Diwali, Snacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 pieces
Calories 64 kcal
Author Nidhi Bothra

Ingredients

  • 6 slices bread
  • 1/2 cup corn , fresh
  • 1/4 cup hung curd or greek yogurt
  • 1/2 cup paneer , grated
  • 1/2 cup mozzarella cheese  or any melty cheese
  • 1/2 tbsp ginger , grated
  • 1/2 tbsp green chili , minced
  • salt  to taste
  • 1/2 tsp red chili flakes
  • 1 tsp lemon juice
  • 1/2 tsp black pepper , freshly ground
  • 1/4 cup cilantro , chopped
  • 1/2 cup breadcrumbs
  • 1 tsp sesame seeds , black and white
  • 1/2 tsp garlic powder
  • 1/2 tsp italian seasoning  or any mixed herb
  • oil  for frying

Instructions

  1. Trim the crust off of the bread and cut it into fourths. Put these pieces into a food processor and process them, making sure they are a very fine mixture.

  2. Move the bread into a large bowl and add in the yogurt. Incorporate the yogurt into the bread mixture using the back of the spoon. The yogurt is needed to add sourness, but should not make the bread soggy since more moisture will be added.
  3. In the food processor, add corn and just pulse it once. Add it into the large bowl with the bread mixture.
  4. Add the paneer, cilantro, cheese, ginger, green chili, salt, pepper, and chili flakes. Mix it well together.
  5. Shape the mixture into small round balls about 1.5 inches in diameter. Heat up the oil on the stove in a large saucepan.
  6. Mix the garlic powder, breadcrumbs, sesame seeds, and Italian herbs in a small bowl.
  7. Roll the cutlets in the breadcrumbs and fry on medium heat until they are golden brown.
  8. Serve with srirancha (mix equal parts of ranch and sriracha), ketchup, and hot sauce! Enjoy!

Recipe Video

Recipe Notes

  • Corn cutlets can be made a day or two ahead for a party. Just make sure not to coat them with breadcrumbs. Store them in the fridge in between two kitchen towels to make sure they don’t get too moist.
  • I used everything bagel seasoning for the breadcrumbs.
  • If the cutlet mixtures too wet, add one or two slices of food processed bread into it.
  • Make sure that your corn is relatively dry before adding to the mixture. You can use a kitchen towels to achieve this.
  • I used Italian five cheese blend for the corn balls.
Nutrition Facts
Cheese Corn Balls
Amount Per Serving
Calories 64 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 86mg4%
Potassium 38mg1%
Carbohydrates 7g2%
Sugar 1g1%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 0.4mg0%
Calcium 65mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.