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–+ servings

Potato and Corn Cheese Balls

crispy on the outside, soft and cheesy on the inside, and completely addictive
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Prep Time 25 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian, asian fusion, Pakistan
Servings 5
Calories 100 kcal

Ingredients
  

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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