Air fryer recipe · Snacks
Cheesy Corn Balls
Crunchy crumbed bites oozing with sweetcorn and molten cheese.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 210kcal
- 10.0 gprotein
- 27.9 gcarbs
- 6.9 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweetcorn1 cup
- Grated mozzarella3/4 cup
- Boiled mashed potato1 cup
- Cornflour3 tbsp
- Breadcrumbs1 cup
- Chilli flakes1 tsp
Method
Make the dough base
Lightly crush half the corn and mix it with mashed potato, cornflour, chilli flakes and salt. The starch from the potato and cornflour binds everything so the balls hold their shape while frying.
Stuff with cheese
Take a portion of the mix, flatten it on your palm and place a cube of mozzarella with a few whole corn kernels in the centre. Seal and roll into a smooth ball, making sure the cheese is fully enclosed so it does not leak.
Coat thoroughly
Roll each ball in a little cornflour-water slurry, then coat evenly in breadcrumbs. A firm double layer of crumbs creates the crisp shell and protects the cheese during air-frying.
Chill before frying
Refrigerate the coated balls for ten minutes to firm up the coating and cheese. This prevents them from flattening or splitting open once they hit the heat.
Air-fry till golden
Spray the balls lightly with oil and place in a single layer with gaps between them. Air-fry at 190C for 12 minutes, shaking the basket midway, until deep golden and crisp all over.
