1️⃣🌽🧀 Corn Cheese Balls
Ingredients:
1 cup sweet corn (boiled or canned)
1 small potato, boiled and mashed (helps bind the mixture)
½ cup mozzarella cheese (or a mix of mozzarella + cheddar)
2 tbsp finely chopped onion
1 tsp chili flakes (adjust to taste)
¼ tsp black pepper
Salt to taste
2 tbsp cornstarch (plus extra for coating)
2 tbsp breadcrumbs (for mixing)
Oil for deep or shallow frying
For Coating:
2 tbsp all-purpose flour
2 tbsp cornstarch
¼ cup water (to make a thin batter)
Breadcrumbs (for rolling)
Instructions:
Mix the filling:
In a large bowl, mash corn slightly (leave some whole for texture). Add mashed potato, cheese, onions, chilies, cilantro, chili flakes, pepper, salt, cornstarch, and breadcrumbs. Mix until it forms a soft dough-like consistency.
Shape into balls:
Take small portions and roll them into bite-sized balls.
Prepare the coating:
Mix flour, cornstarch, and water into a smooth batter. Dip each ball in the batter, then roll in breadcrumbs. For extra crunch, double-coat (dip again and roll in breadcrumbs once more).
Chill (optional but helpful):
Refrigerate for 15–20 minutes — helps them hold shape while frying.
Fry until golden:
Heat oil on medium. Drop in the balls and fry until crisp and golden brown, about 3–4 minutes. Drain on paper towels.
Serving Ideas
Serve hot with spicy mayo, sriracha, or sweet chili sauce.
You can even toss them in cheese sauce or drizzle with garlic butter for an indulgent twist.
2️⃣🧀🥔 Potato Cheese Balls
Ingredients
Potato Mixture:
3 cups mashed potatoes (cold, no milk added)
1 cup mozzarella cheese, cubed or shredded
¼ cup grated Parmesan (optional but flavorful)
2 tbsp cornstarch or all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (or to taste)
¼ tsp black pepper
1 tbsp chopped parsley (optional)
Coating:
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying:
Oil (vegetable or canola)
Instructions
- Prepare potato mix
In a bowl, combine mashed potatoes, Parmesan, cornstarch, garlic powder, onion powder, salt, pepper, and parsley. Mix until smooth. - Stuff with cheese
Scoop about 1½ tablespoons of potato mixture. Flatten slightly, place a cube of mozzarella in the center, then seal and roll into a smooth ball. - Coat
Roll each ball in flour → egg → breadcrumbs.
For extra crispiness, repeat egg + breadcrumbs. - Chill (important)
Refrigerate for 20–30 minutes to prevent bursting while frying. - Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until golden brown. - Drain & serve
Drain on paper towels. Serve hot.
Dipping Sauce Ideas
- Ranch
- Garlic aioli
- Sweet chili sauce
- Marinara
- Sriracha mayo
3️⃣🥓🧀 Loaded Potato Balls
Yield: 18–22 balls
Ingredients
Potato Mixture
3 cups mashed potatoes (cold, no milk added)
1 cup shredded cheddar cheese
½ cup cooked bacon, finely chopped
2 tbsp sour cream
2 tbsp cornstarch or all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (adjust to taste)
¼ tsp black pepper
2 tbsp green onions or chives, finely chopped
Optional Cheese Center
Mozzarella or cheddar cubes (for extra gooey center)
Coating
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying
Vegetable or canola oil
Instructions
- Mix the filling
In a bowl, combine mashed potatoes, cheddar cheese, bacon, sour cream, cornstarch, garlic powder, onion powder, salt, pepper, and green onions. Mix until smooth and firm. - Form balls
Scoop about 1½ tablespoons of mixture. (Optional: place a cheese cube in the center.) Roll into smooth balls. - Coat
Roll each ball in flour → egg → breadcrumbs. For extra crispiness, repeat egg + breadcrumbs. - Chill
Refrigerate for 20–30 minutes (prevents bursting). - Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until golden brown. - Drain & serve
Drain on paper towels and serve hot.
4️⃣🌶️🧀 Jalapeño Popper Balls
Yield: 18–22 balls
Ingredients
Filling
8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella
2–3 jalapeños, finely diced (seeds removed for mild)
¼ cup cooked bacon, finely chopped (optional)
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika (optional)
Salt & pepper, to taste
1 tbsp chopped green onions (optional)
Coating
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying
Vegetable or canola oil
Instructions
- Make the filling
In a bowl, mix cream cheese, cheddar, mozzarella, jalapeños, bacon (if using), garlic powder, onion powder, paprika, salt, pepper, and green onions until smooth. - Shape
Scoop about 1 tablespoon of mixture and roll into balls. Place on a tray and freeze for 20–30 minutes until firm. - Coat
Roll balls in flour → egg → breadcrumbs. For extra crunch, repeat egg + breadcrumbs. - Chill again (optional but best)
Refrigerate 10 minutes before frying. - Fry
Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes, turning until golden
