# Cheese Corn Balls Recipe: A Tasty and Simple Vegetarian Snack for Kids
Cheese corn balls are an appetizing treat that melds the natural sweetness of corn, the creamy goodness of cheese, and the satisfying texture of potatoes. This straightforward recipe is ideal for children and can double as a delicious after-school snack or an enjoyable party hors d’oeuvre. Featuring a crunchy outer layer and a soft, cheesy center, these bite-sized morsels are bound to please both kids and adults.
## A Fondly Remembered Snack
During my childhood, cheese corn balls were a staple after-school treat. My mother often included these cheesy bites in our snack boxes, and we would eagerly share them with our friends. Now, my son has taken a liking to these cheesy delights, especially since they feature his favorite ingredients: potatoes, cheese, and corn. They don’t just taste amazing but also make for an excellent party snack that will have your guests clamoring for the recipe!
## Ingredients
This Jain-style cheese corn balls recipe is uncomplicated and requires just a few basic ingredients:
– **Potatoes (Aloo)**: The foundation of the recipe, contributing a tender texture.
– **Sweet Corn**: Provides sweetness and a vibrant color.
– **Cheese**: The essential ingredient that lends these balls their gooey and delicious quality.
– **Ginger**: Adds a touch of warmth and spice.
– **Green Chilies**: Introduces a slight heat.
– **Fresh Coriander Leaves**: Imparts freshness and flavor.
– **Bread Crumbs**: Used for coating, delivering that vital crunch.
Feel free to adapt the recipe by adding seasonings such as red chili flakes, oregano, or garlic powder. You can also enhance the flavor of the bread crumbs for an additional taste boost.
## Tips for Making Perfect Cheese Corn Balls
1. **Properly Cook Potatoes**: Make sure the potatoes are cooked just right. They should be mashable but not overly soft. Let them cool completely before grating.
2. **Reduce Moisture**: To ensure a crispy outer layer, keep the moisture in the mixture to a minimum. This will help the cheese corn balls retain their shape while frying.
3. **Even Coating**: After shaping the balls, coat them uniformly with bread crumbs. This step is critical for achieving that sought-after crunch.
4. **Chill Before Frying**: Refrigerate the prepared balls for a few minutes before dipping them in corn flour batter and rolling them in bread crumbs. This will help them maintain their shape and allow the flavors to blend.
5. **Include a Cheesy Surprise**: For a gooey center, consider placing a small piece of cheese in each ball before sealing it. This will result in a delightful cheesy explosion with every bite.
## Serving Ideas
Cheese corn balls are perfect as a party snack or a treat in children’s lunchboxes. They pair excellently with a variety of dips, including:
– Mayonnaise
– Barbecue sauce
– Honey mustard sauce
– Tomato ketchup
– Any preferred tomato-based dip
## How to Create Cheese Corn Balls at Home
### Ingredients:
– 2 medium-sized potatoes
– 1 cup sweet corn (fresh or frozen)
– 1 cup grated cheese (cheddar or mozzarella)
– 1-inch piece of ginger, grated
– 1-2 green chilies, finely chopped
– A handful of fresh coriander leaves, chopped
– Salt to taste
– Bread crumbs for coating
– Corn flour (optional, for batter)
– Oil for deep frying
### Instructions:
1. **Prepare the Potatoes**: Boil the potatoes until they are tender. Let them cool, then grate them into a mixing bowl.
2. **Combine Ingredients**: Add the sweet corn, grated cheese, ginger, green chilies, coriander leaves, and salt to the grated potatoes. Mix thoroughly until all components are well combined.
3. **Form the Balls**: Take a small amount of the mixture and shape it into a ball. If you prefer, insert a small cube of cheese in the center before sealing the ball.
4. **Coat the Balls**: Dip each ball in corn flour batter (if using) and then roll it in bread crumbs, ensuring a consistent coating.
5. **Chill**: Refrigerate the coated balls for about 15-30 minutes to help them firm up.
6. **Fry**: Heat oil in a deep frying pan. Once hot, carefully fry the cheese corn balls in batches until they are golden brown and crispy on the outside. Remove and drain.