Air fryer recipe · Snacks
Corn Cheese Balls
Sweet corn and gooey cheese wrapped in a crunchy golden crumb shell.
- 24 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 7.2 gprotein
- 17.7 gcarbs
- 5.6 gfat
- 2.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweet corn, lightly crushed1.5 cups
- Grated mozzarella3/4 cup
- Mashed potato1/2 cup
- Black pepper1 tsp
- Bread crumbs1 cup
- Saltto taste
Method
Mix the base
Combine the crushed sweet corn, grated mozzarella, mashed potato, black pepper and salt into a sticky dough. The potato works as the glue that holds the loose corn and stringy cheese together so the balls hold their shape.
Roll and coat
Shape the mix into firm balls, then roll each one in bread crumbs until it is fully covered with no bare patches. A complete crumb layer seals the melting cheese inside so it cannot burst out.
Chill briefly
Rest the coated balls in the fridge for 10 minutes to set the crumb shell and keep the cheese cold. A firm, chilled ball is far less likely to split and leak while it cooks.
Spray well
Spray the crumbed balls generously and evenly with oil so the whole crust can crisp up. Even coverage stops dry, floury patches from staying pale on the surface of the ball.
Air-fry until crunchy
Air-fry at 195C for 10 min, turning once midway for even colour. Pull them out the moment the crumb turns deep golden so the cheese inside stays hot and molten.
