Air fryer recipe · Snacks
Cheesy Corn Pops
Crunchy crumbed bites oozing sweet corn and gooey cheese from the centre.
- 14 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 270kcal
- 16.5 gprotein
- 16.2 gcarbs
- 15.5 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweet corn1 cup
- Mashed potato1/2 cup
- Mozzarella cubes8
- Breadcrumbs1/2 cup
- Cornflour slurry3 tbsp
- Black pepper1/2 tsp
Method
Make the dough
Lightly crush the boiled corn, then combine it with the mashed potato, black pepper and salt into a soft, pliable mixture. The starch in the potato binds everything together, so the pops hold their round shape and do not split open.
Stuff with cheese
Scoop up a portion, flatten it on your palm and press a mozzarella cube into the middle. Seal the mixture fully around the cube with no gaps or thin spots, so the melting cheese stays trapped inside instead of leaking out.
Crumb the pops
Dip each ball into the cornflour slurry, then roll it in breadcrumbs until fully covered. A complete, even crumb coat crisps into a shell that holds the molten cheese in and keeps the pops from bursting in the heat. Rest the crumbed pops in the freezer while the air fryer preheats, about 5 minutes, so the cheese core holds.
Air-fry till golden
Spray the pops lightly with oil and air-fry at 190°C for 13 min, turning once, until deep golden and crisp. Rest them for 2 min before biting, so the molten cheese centre cools just enough to be safe to eat.
