Potato Cheese Corn Balls brings back my good old school time memories. My best friend & I frequented a place down in south Mumbai & cheese corn balls was one among our regular orders, esp our all-time-favorite combination order of cheese corn balls, onion rings, enchilada, nachos & pizza. Ice on the cake, we used to complete the meal by ordering a sizzling brownie sundae. Slurppp!!
There are many versions of potato cheese corn balls, some like to crush the corn & add but I like to keep it & feel the kernel as I bite. Also I like the simpler way of mixing everything together rather than stuffing the cheese & corn inside.
3-4 medium/small sized potatoes boiled & mashed
1 cup of boiled corn kernels
1 cup of grated cheese (am using combination of mild cheddar & mozzarella cheese)
½ teaspoon black pepper
½ teaspoon cumin powder
½ teaspoon chaat masala
2 tablespoon coriander finely chopped
2 green chilies finely chopped
1-2 cups of bread crumbs
salt to taste
Oil for deep frying
- Mash the potatoes & to them add all the remaining ingredients except oil.
- Add bread crumbs as required & mix to make a firm dough. Make small balls & keep aside.
- Heat oil in a vessel & once hot deep fry the balls on medium flame till they are golden brown in color.
- Remove on tissue/absorbent paper to get rid of the excess oil.
That's it!! Our Potato cheese corn balls are ready. Serve them hot with Ketchup or Green Chutney.
I like to make them small in size & prick a toothpick just before serving. Its just easy to pick one & put it in your mouth.