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Cottage Cheese and Corn Balls Recipe

imageA lot of mommy friends of mine have been asking me to suggest recipes for their kids. This recipe has been prepared with all the ingredients that a kid loves. It is very easy to make and can be served to a kid as an evening snack or in tiffin as well.

I have chosen two healthy ingredients : Cottage cheese ( a good source of protein and calcium) and corn (fiber-rich food which is rich in Vitamins A, B, E and many minerals) for making this recipe. Kids’ favorite Mozzarella cheese (again a good source of protein and calcium) and potatoes (known for high carbohydrate content) have also been added in smaller proportions.

Cottage cheese and corn balls have been deep-fried. You can try either shallow-frying or pan-frying . I tried healthier pan-frying by flattening the balls. Outcome was less crispy yet quite delicious.

So, just gather all the ingredients and prepare scrumptious cottage cheese and corn balls for your kid.

Yields :10-12 cottage cheese and corn balls


  • 3/4 Cup Corn kernels
  • 1/2 Cup Cottage Cheese/ Paneer (Grated)
  • 1/4 Cup Potato (Boiled and Mashed )
  • 4 Garlic Cloves (Finely Chopped)
  • 6-8 Jalapeno Slices (Chopped)
  • 1/4 Tsp Black Pepper Powder
  • 1/2 Tsp Red Chilli Flakes
  • 4 Tsp Corn-flour Powder + 4 Tsp Corn-flour Powder
  • 1/3 cup Mozzarella Cheese (Grated)
  • 1/2 Cup Bread-crumbs + 1/2 Cup Bread-crumbs
  • Salt as per Taste
  • Oil for Deep-frying


  1. In a pressure cooker, add corn kernels and 2-3 tablespoons of water. Cook at medium flame for a single whistle. Turn off the flame and transfer corn kernels to a bowl for cooling.
  2. In a big bowl, add corn kernels, cottage cheese, potato, garlic, jalapeno, black pepper powder, red chilli flakes, 4 tsp cornflour powder, 1/2 cup bread-crumbs and salt.
  3. Mix all the ingredients . Mash corn kernels a little bit while mixing ingredients. Divide the mixture into 10-12 portions.
  4. Slightly flatten a portion of mixture and place  1-2 tsp of grated mozzarella cheese in the center.
  5. Seal the edges and shape into a ball. Repeat the process till mixture is finished.
  6. Now, make a slurry by mixing 4 teaspoons of corn-flour powder and 4 teaspoons of water.
  7. Dip the balls into this slurry and roll them in remaining bread-crumbs. Repeat the process with remaining balls.
  8. Refrigerate them for 15-20 minutes.
  9. Deep-fry in hot oil.image
  10. Serve with the dip of your choice.


  1. Grind a few whole wheat bread slices in a mixer-grinder to obtain fresh bread-crumbs.
  2. Add 1/2 tsp red chilli flakes more if your taste buds savour spicy food.
  3. You can roll the balls in semolina (sooji) for crispier texture.
  4. You can refrigerate the coated balls overnight and just deep-fry/ shallow-fry/ pan-fry them in the morning for tiffin.

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