Crispy Outside, Gooey Cheesy Inside Corn Cheese Balls (Print Version)

Golden corn cheese balls with a crisp breadcrumb shell, sweet corn, mashed potato, and a stretchy mozzarella center.

# Ingredients:

For the filling

01 - 1 cup (165 g) sweet corn kernels, cooked and well drained
02 - 1 medium potato, boiled and mashed, about 3/4 cup (170 g)
03 - 1/2 cup (55 g) low-moisture mozzarella, shredded
04 - 3 oz (85 g) low-moisture mozzarella, cut into 16 small cubes
05 - 2 tablespoons finely chopped onion
06 - 2 tablespoons finely chopped capsicum or bell pepper
07 - 1 tablespoon chopped fresh coriander or parsley
08 - 1 small green chili, finely chopped, optional
09 - 1/2 teaspoon ginger-garlic paste
10 - 1/2 teaspoon chili flakes
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground cumin
13 - 1/2 teaspoon fine salt, plus more as needed
14 - 2 tablespoons cornstarch
15 - 2 tablespoons panko breadcrumbs

For coating and frying

16 - 2 tablespoons all-purpose flour
17 - 2 tablespoons cornstarch
18 - 1/4 cup (60 ml) water, plus 1-2 teaspoons if needed
19 - 1 cup (60 g) panko breadcrumbs
20 - 4 cups (950 ml) neutral oil, for deep frying

# Instructions:

01 - In a bowl, combine the mashed potato, corn, shredded mozzarella, onion, capsicum, coriander, green chili, ginger-garlic paste, chili flakes, pepper, cumin, salt, cornstarch, and panko. Mix until the filling holds together when pressed.
02 - Divide the mixture into 16 portions. Flatten each portion, place one mozzarella cube in the center, and seal the filling around it. Roll into smooth balls with no visible cracks.
03 - Whisk the flour, cornstarch, and water in a small bowl until smooth and lightly thick. Add a teaspoon or two of water only if it is too thick to coat.
04 - Dip each ball into the slurry, let the excess drip off, then roll in panko until evenly coated. Press lightly so the crumbs stick.
05 - Freeze the coated balls for 20 minutes or refrigerate for 40 minutes. This helps them hold their shape and reduces cheese leaks while frying.
06 - Heat oil in a deep saucepan to 350°F (175°C). Fry 5 or 6 balls at a time for 3-4 minutes, turning gently, until golden brown and crisp.
07 - Transfer to a rack or paper towel and rest for 2 minutes. Serve hot with chili sauce, garlic mayo, ketchup, or marinara.

# Notes:

01 - Best served hot while the mozzarella center is still stretchy.
02 - Chilling before frying helps the coating set and keeps the cheese inside.
03 - Air fryer option: cook at 375°F (190°C) for 10-12 minutes, turning once and spraying with oil.

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