Crispy Corn Cheese Bites (Print-Friendly Version)
Golden bites with crunchy exterior, melty cheese, tender corn, and fragrant herbs for a satisfying snack experience.
# What You'll Need:
→ Vegetables
01 -
150 g fresh or thawed corn kernels
02 -
40 g finely chopped onion
03 -
10 g finely chopped green chili (optional)
→ Cheeses
04 -
100 g grated mozzarella cheese
05 -
30 g grated Parmesan cheese
→ Dry Ingredients
06 -
60 g all-purpose flour
07 -
20 g cornflour
08 -
5 g baking powder
09 -
3 g salt
10 -
1 g freshly ground black pepper
11 -
2 g mixed Italian herbs (oregano, basil, thyme)
12 -
1 g garlic powder
→ Liquids
13 -
100 ml milk
14 -
vegetable oil for deep frying
# How to Make It:
01 -
If using frozen corn, thaw completely at room temperature or rinse briefly with warm water. For fresh corn, boil cobs in lightly salted water for 3–5 minutes until tender, then cut kernels off the cob.
02 -
In a large mixing bowl, gently fold together the corn kernels, grated mozzarella, grated Parmesan, and finely chopped onion to avoid breaking the corn pieces.
03 -
Incorporate all-purpose flour and cornflour into the mixture to help bind the ingredients and provide structure.
04 -
Sprinkle baking powder, salt, black pepper, mixed Italian herbs, and garlic powder over the mixture. Add finely chopped green chili if desired. Whisk or fork thoroughly to distribute seasonings evenly.
05 -
Gradually pour in milk while stirring continuously to avoid lumps. Aim for a thick, scoopable batter that holds its shape.
06 -
Heat vegetable oil in a deep frying pan or pot over medium heat until shimmering but not smoking. Maintain oil temperature around 175°C using a thermometer if available.
07 -
Shape the batter into bite-sized balls or small patties using your hands or a small ice cream scoop, working quickly but gently to keep the batter consistent.
08 -
Carefully place the bites into the hot oil in batches, avoiding overcrowding. Fry until golden brown on all sides, approximately 3–4 minutes per batch.
09 -
Remove the bites with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil.
10 -
Serve hot accompanied by preferred dipping sauces such as marinara, sweet chili, or herb-infused garlic mayonnaise.
# Additional Tips:
01 -
Use a thermometer to maintain frying oil temperature around 175°C for optimum crispiness and to prevent oil absorption.