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Corn and Cheese Balls Recipe

Corn Cheese Croquettes

  • Total Time: 0 hours


  • 2 potatoes, boiled and mashed well without any lumps
  • 3/4 cups sweet corn kernels
  • 8 tiny cheddar cheese cubes (1/2 inch size) ; If in India, you can use Amul's Processed Cheese cubes
  • 1/2 tsp paprika or red chili falkes
  • 1 tsp mixed herbs including thyme, oregano, rosemary
  • 1 tablespoon corn flour
  • 2 tablespoons All purpose flour/Maida
  • Water, to make a batter of APF
  • 1 cup of breadcrumbs
  • Salt, to taste
  • Oil, for deep frying


  1. In a bowl, combine mashed potatoes, sweet corn kernels, red chilli flakes, mixed herbs, corn flour and salt.
  2. Make equal sized balls or rolls from the mixture.
  3. Make a dent in a roll and place a cheese cube. Seal to form smooth balls/rolls. Repeat the same for all the portions.
  4. Make a lump free batter of all purpose flour and water.
  5. Dip each ball in this batter and then evenly coat with breadcrumbs.
  6. Heat oil in a pan. Deep fry the croquettes until golden brown.
  7. Remove on kitchen tissues and serve hot with mayo or ketchup.


I have used frozen sweet corn kernels here and have let it thaw in warm water for about five minutes before making the mixture. Please remember to pat it dry. You can also give the kernels a pulse in the blender before adding to the mixture if you do not like them whole in the croquettes.
You can substitute adding cheese cubes in the center by adding grated cheese to the mixture.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Appetizer


  • Serving Size: Makes 8 Rolls/Balls