These Potato and Corn Cheese Balls are crispy on the outside, soft and cheesy on the inside, and completely addictive. Made with simple pantry ingredients, they’re perfect as a snack, appetizer, or party bite. The combination of fluffy potatoes, sweet corn, spring onions, and melted mozzarella makes every bite comforting and satisfying.

They’re also an excellent Ramadan prep recipe. You can prepare and shape the balls in advance, freeze them, and fry straight from frozen when it’s time for iftar. Quick to cook and loved by everyone, they’re ideal for filling the table with minimal last‑minute stress.

Why This Recipe Is Perfect for Ramadan

• Can be made ahead and frozen

• Quick to fry right before iftar

• Filling and comforting after a long fast

• Great for serving guests or family platters

Ingredients

For the Potato Mixture

• 4–5 medium potatoes, boiled and mashed

• 1 cup sweet corn

• ½ cup chopped spring onions

• 3 tsp paprika

• 3 tsp salt

• 1 tsp MSG

• 2 tsp black pepper

• 2 tsp white pepper

• 1 tsp chicken powder

• 2 tbsp cornstarch

• 1 egg

• 1 cup shredded mozzarella cheese

For Coating

• 2 tbsp cornstarch

• ½ cup water

• 1 cup breadcrumbs

• 1 cup panko breadcrumbs

For Frying

• Oil, for deep frying

Instructions

Step 1: Mash the Potatoes and Prepare the Filling

• Once the potatoes are fully boiled and tender, drain them well.

• Mash the potatoes while still warm using a potato ricer, masher, or even a fork.

• Make sure there are no large lumps, a smooth mash helps the cheese balls hold their shape and gives the best creamy interior.

• Let the mashed potatoes cool slightly before adding the remaining ingredients so the cheese doesn’t melt too early.

• Mix in corn, spring onions, paprika, salt, MSG, black pepper, white pepper, and chicken powder.

• Add cornstarch, egg, and shredded mozzarella.

• Mix until the mixture is well combined and holds together easily.

Step 2: Shape the Cheese Balls

• Take small portions of the mixture and roll into even-sized balls.

• Place them on a tray and refrigerate for 15–20 minutes to firm up (this helps prevent breaking while frying).

Step 3: Coat the Balls

• Mix cornstarch and water in a bowl to make a thin slurry.

• In a separate tray, mix breadcrumbs and panko.

• Dip each ball into the slurry, then roll generously in the breadcrumb mixture.

Step 4: Fry Until Crispy

• Heat oil over medium heat.

• Fry the balls in batches for 3–4 minutes, turning gently until golden brown and crisp.

• Remove and drain on a wire rack or paper towel.

Step 5: Serve

• Serve hot with ketchup, chilli garlic sauce, or mint chutney.

• Perfect alongside iftar drinks and salads.

Ramadan Prep & Make‑Ahead Tips

• Shape and coat the cheese balls ahead of time.
• Freeze them on a tray until solid, then transfer to a freezer bag.
• Fry directly from frozen no need to thaw.
• Perfect for quick iftar snacks when you want something warm and comforting without extra prep.

Frequently Asked Questions (FAQ)

Q. Can I freeze these cheese balls?
Yes. Freeze them after coating and fry directly from frozen when needed.

Q. Can I bake or air fry them instead of deep frying?
Yes. Brush lightly with oil and bake at 200°C (400°F) or air fry at 180°C until golden and crisp.

Q. Can I make them vegetarian?
Yes. Simply skip the chicken powder or replace it with vegetable seasoning.

Q. How long do they stay crispy?
They’re best enjoyed fresh, but stay crisp for about 30–40 minutes after frying.

Potato and Corn Cheese Balls

crispy on the outside, soft and cheesy on the inside, and completely addictive

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Asian, asian fusion, Pakistan

Servings 5

Calories 100 kcal

Ingredients

  

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For the Potato Mixture:

• 4 –5 medium potatoes boiled and mashed
• 1 cup corn
• 1/2 cup spring onions finely chopped
• 3 tsp paprika
• 3 tsp salt adjust to taste
• 1 tsp MSG optional
• 2 tsp black pepper
• 2 tsp white pepper
• 1 tsp chicken powder
• 2 tbsp cornstarch
• 1 egg
• 1 cup shredded mozzarella cheese
• Oil for frying

For the Coating:

• 2 tbsp cornstarch
• 1/2 cup water
• 1 cup breadcrumbs
• 1 cup panko breadcrumbs

Instructions

 

• Add boiled, mashed potatoes to a large bowl.
• Mix in corn, spring onions, paprika, salt, MSG, black pepper, white pepper, and chicken powder.
• Add cornstarch, egg, and shredded mozzarella.
• Mix until the mixture is well combined and holds together easily.
• Take small portions of the mixture and roll into even-sized balls.
• Place them on a tray and refrigerate for 15–20 minutes to firm up (this helps prevent breaking while frying).
• Mix cornstarch and water in a bowl to make a thin slurry.
• In a separate tray, mix breadcrumbs and panko.
• Dip each ball into the slurry, then roll generously in the breadcrumb mixture.
• Heat oil over medium heat.
• Fry the balls in batches for 3–4 minutes, turning gently until golden brown and crisp.
• Remove and drain on a wire rack or paper towel.
• Serve hot with ketchup, chilli garlic sauce, or mint chutney.
• Perfect alongside iftar drinks and salads

Nutrition

Calories: 100kcal

Keyword cheese balls, potato and corn balls, potato cheese balls

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