Fried Cheese Corn Balls/Croquettes/Fritters are the perfect bite-sized finger-food made with mozzarella cheese and corn! Easy to make and delicious to taste, try this vegetarian appetizer today!
Jump to:
What are Cheese Corn Balls
Everyone loves cheese and if there is lots of it then no one is complaining! These DELICIOUS cheese corn balls or croquettes are crispy on the outside and soft inside.
This appetizer can be called many names - Fried Mozarella Cheese Corn Balls, Corn Croquettes, Cheese Croquettes, Corn Fritters, Corn Nuggets, Cheesy Nuggets, Cheese Fritters, etc.
These Cheese Corn Fritters are a delicious bite-sized finger-food that's very easy to make. With holidays right around the corner, I'm sure you're on the hunt for a delicious recipe to make when loved ones visit. Well, look no further!
While you will find many recipes online, I love the way this recipe tastes because it's made with white pasta sauce. It just gives these corn croquettes that extra flavor.
It's my friend's recipe. She always makes it for me whenever I visit home. If you are looking for a fun cheesy appetizer to serve for your next party, save this recipe!
Recipe Video 🎥
Why make this
Mozzarella cheese corn balls will satisfy all your cravings for yummy food! They're crispy and soft at the same time and the cheesy insides are an added bonus!
- Corn and cheese make a delicious food combo
- A crispy fried snack
- Made with easily available ingredients
- Mixture can be made ahead of time
- Vegetarian bite-sized snack or appetizer
- A crowd-pleaser that's sure to be loved by one and all.
- A perfect finger food which can be paired with cocktails and mocktails
- Super delicious and addictive!
Ingredients needed 🧾
Cheese - One of the key ingredients in this recipe. Use mozzarella cheese or mix it up with a variety of processed cheese to make these fried balls.
Maille - I have used the Maille Dijon Originale Mustard for this recipe because the smooth and creamy texture is just what I need here. Plus the crisp, tart-and-tangy flavor works best.
Sweet Corn - Fresh or frozen sweet corn can be used in this recipe.
White sauce - You can either make it from scratch or use store-bought white sauce. It can be vegan too.
Breadcrumbs - You can either use fresh bread slices and turn them into crumbs or use store-bought Panko breadcrumbs.
Spices - garlic, Italian seasonings, crushed black pepper, green chillies, and cilantro give these cheese corn croquettes a delicious flavor.
Besides all these ingredients, you will also need oil for frying.
How to make it 🔪
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
If preparing the white sauce from scratch, do it before you start making the mozzarella cheese corn balls. Using store-bought white sauce will save both time and effort.
Also, if you are using fresh corn, boil it for 5 minutes and drain the water. I have used frozen corn. Soak the corn in a bowl of hot water and let it sit for 5 minutes. Drain and use.
- Crush half the sweet corn using a blender.
- Fry garlic and green chillies in oil till they turn light golden brown.
- Add white sauce along with Maille mustard to a pan. Bring to a boil over a medium flame.
- Add the crushed and the whole sweet corn, mix and cook for 2 minutes or till it becomes thick.
- Add the cheese, Italian seasoning, crushed black pepper and salt (only if needed).
- Mix and cook till it all comes together like a dough.
- Add cilantro and give it a final mix.
- Allow the mixture to cool a bit. Grease your palms with oil if needed and divide the dough into equal portions. Then shape them into golf-size balls and arrange them on a plate. Prepare a slurry using flour and water. The consistency should be such that It should coat the back of the spoon. Also keep the breadcrumbs ready. Dip each ball in the slurry and then roll it in breadcrumbs. Chef Tip - Place the plate in the fridge or freezer for 15 minutes. This prevents the cheese from oozing out.
- Meanwhile heat oil for frying. Fry them in batches in hot oil on medium flame till they turn golden brown. Chef Tip - Do not crowd them and don't be in a hurry to flip them. Cook one side and after you see the edges browning, turn them over. Prepare as many Cheese Corn Fritters as you need and transfer to a plate layered with paper towels to soak off the excess oil.
Serving suggestions 🍽
Serve cheese corn croquettes hot with some chutney, ketchup, spiced mayo, schezwan sauce, or any other dipping sauce. Remember, they can get a bit soggy and less crispy as they cool.
These delicious mozzarella cheese corn balls will melt in your mouth and are bite-sized appetizers that are perfect for any party, event, or after-school snack.
Fried Mozarella Cheese Corn Balls are also the perfect accompaniment with your evening tea or coffee. Also pair it with cocktails or mocktails like Cherry Lemon Iced Tea, or Rose Lemonade.
Top recipe tips 💭
If using ready white sauce, add salt only after tasting the mixture. To help with binding, you can also add one mashed potato, sweet potato, or ⅓ cup paneer to the mixture.
Add some flour to the mixture if the balls are too soft. Breadcrumbs can be substituted with crushed cornflakes, potato chips, or nachos.
Stuff the croquettes with a cheese cube in the center to make these stuffed cheese corn balls even more indulgent. Add more veggies or greens to make it more flavorful.
Recipe FAQs 📖
Test the temperature of the oil by frying a small ball. If it floats to the surface immediately, it means the oil is too hot, lower the flame.
If it sinks to the bottom, it means the oil is not yet hot. It's the right temperature when the ball takes a few seconds to float to the top.
Be careful when frying the corn balls because sometimes sweet corn can burst in hot oil. When frying if they tend to break, freeze the mixture for 15-20 minutes and then try again.
While I have not tried it, you can fry them in an Air-Fryer. Preheat the air fryer at 200°C for 10 mins and place all the prepared balls inside. Spray oil on top.
Cook for 5-7 mins at 200°C until they are crispy and golden. Turn them around mid-way to cook them evenly.
They can also be baked in a preheated oven at 400°F (200°C) for 15-20 minutes until they are a nice golden in color. Brush them with oil before baking.
Alternatively, you can also shallow fry them. Shape them into balls and then lightly flatten them to resemble patties. Add oil to a pan and shallow fry them in batches.
These cheese corn croquettes or fritters taste the best when served immediately. Make the mixture ahead of time and fry them when needed.
Store the leftover mixture in the fridge for 2-3 days. In fact, you can also prepare the breadcrumbs coated cheese corn balls and freeze them in an airtight container.
Thaw in the fridge for a few hours before you fry them. Leftover fried cheese balls can be stored in the fridge. They can be refried or reheated in an oven or an air fryer.
You can make these Indian cheese fritters vegan. Use dairy-free white pasta sauce and cheese.
My favorite party appetizers
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Cheese Corn Croquettes/Balls
Equipment
Ingredients
- 1 cup sweet corn
- 1 teaspoon oil
- 4 green chillies
- 4 cloves garlic
- 1 tablespoon Maille Dijon Original Mustard
- 3 tablespoon white pasta sauce
- 1 teaspoon Italian seasonings
- crushed black pepper
- salt as needed
- ½ cup cheese
- 1 teaspoon dried cilantro
- oil for frying
- 1 bowl milk
Instructions
- Crush half the quantity of corn using a blender.
- Fry garlic and green chillies in oil till they turn light golden brown.
- Add white sauce along with Maille mustard to a pan. Bring to a boil on medium flame.
- Add the crushed and whole sweet corn, mix and cook for 2 minutes or till it becomes thick.
- Add the cheese, Italian seasoning, crushed black pepper and salt (only if needed).
- Mix and cook till it all comes together like a dough.
- Add the cilantro and give it a final mix.
- Allow the mixture to cool a bit. Grease your palms with oil if needed and divide the dough into equal portions. Then shape them into golf-size balls and arrange them on a plate.
- Dip each ball in the milk and then roll it in the breadcrumbs. Place the plate in the fridge or freezer for 15 minutes. This prevents the cheese from oozing out.
- Meanwhile heat oil for frying. Fry them in batches in hot oil over a medium flame till they turn golden brown.
- Do not crowd them and don't be in a hurry to flip them. Cook one side and after you see the edges browning, turn it over and fry the other side.
- Prepare as many Cheese Corn Fritters as you need and transfer to a plate layered with paper towels to soak off the excess oil.
- Serve the cheese corn croquettes hot with some chutney, ketchup, spiced mayo, schezwan sauce, or any other dipping sauce.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Leave a Reply