Potato Corn Cheese Balls

Hey everyone!! The recipe am posting today is a classic potato starter. The starters are the main stars of any party or function. The trend of serving starters has taken so much momentum that more than the main course we now concentrate on serving the starters and potatoes are the heroes of starters. They blend so well with any ingredients and any cuisine type that I just love using them generously. Potatoes in any starters make the job easy as they taste really good with all the spices or just with plain cheese also. The starter I have made today is simple deep fried starter recipe with potato the combination of corn and cheese which can never go wrong. The spices used are simple and you can store these in a ziplock bag in a deep freezer before frying for upto a week. So you can prepare these and keep them in your freezer or make them fresh either way these potato corn cheese balls will have your guests licking their fingers. So lets get cooking….


Boiled Potatoes – 4 large

Onion – 1 large

Boiled corn kernels – 1 1/2 cup

Ginger-Garlic-Green Chilli Paste – 1 tbsp

Oregano – 1 tbsp

Chilli Flakes – 2 tbsp

Peri Peri powder – 2 tbsp

Grated processed/mozzarella  cheese – 2 cups

Bread Crumbs – 2 cups

Maida/All purpose flour – 1/2 cup

Finely chopped fresh Coriander leaves – 2 – 3 tbsp

Salt as per taste

Water – 1 cup

Oil for frying



1) In a big mixing bowl take the boiled potatoes and semi mash them.

2) In a blender jar semi crush half of the corn kernels. Now finely chop the onion and mix the onion, crushed corn kernels and the remaining corn kernels to the mashed potatoes.

3) Now add the ginger-garlic-green chilli paste, oregano, chilli flakes, peri peri powder and salt in the above potatoes mixture and mix well. Lastly add the cheese and finely chopped fresh coriander leaves and mix together using a spoon or a spatula.

4) Now apply some oil on your palms and make small balls out of this mixture prepared. Keep these balls in the fridge for 5 mins. Meanwhile make a slurry out of the maida and water.

5) After 5 minutes take out the balls and coat them with the maida slurry and bread crumbs completely. At this stage you can store these rolls in a ziplock bag in the freezer section of the fridge and use as required.

6) After coating them keep them in the freezer for 10 minutes. Meanwhile heat the oil on high flame till it is hot. Once the oil is hot reduce the flame to medium heat and then fry the potato balls on medium heat. The medium heat will endure that the balls are cooked properly from inside and will be crisp from the outside. Serve hot with ketchup/Mayonnaise.

12 responses to “Potato Corn Cheese Balls”

  1. Wow yummy…👌👍👍😋😋😋


    1. Yummy keep it up


      1. Thanks…😃😃😃


  2. Mouth watering…….cant wait to try……thanks shail


    1. Thanks…do try them they are absolutely yumm..😋😋


  3. you have simplified this recipe, I will try it over the weekend.


    1. Thank u so much…do try it and give me your feedback…


  4. Potatoes are the heroes. Loved that statement. Starters are truly being focused upon.


    1. Thanks a lot… potatoes are the heros in any starters they are the savers..🙂🙂

      Liked by 1 person

  5. These look (and sound) lovely… Saving the recipe. Let me see how it goes.


    1. Thanks a lot…do try them and give your feedback..


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About Me

I am a lawyer by profession but cooking has been my passion and hence my journey began as a home cook. I have been working with vegetarian recipes and post my recipes using simple ingredients and easy methods to follow.


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