Description
Crispy Corn Cheese Bites are a delicious snack made with sweet corn, gooey cheese, and a crispy breaded coating. Perfect as an appetizer, party snack, or teatime treat, they can be fried or baked for a crunchy golden exterior with a cheesy center.
Ingredients
1 ½ cups canned or frozen corn (thawed and patted dry if frozen)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup all-purpose flour (or gluten-free flour)
1 large egg (room temperature)
¼ cup breadcrumbs (panko or regular)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon black pepper
Vegetable oil or canola oil (for frying)
Instructions
- Drain canned corn or thaw and pat dry frozen corn to remove excess moisture.
- In a large bowl, whisk the egg lightly.
- Add flour, cheddar cheese, mozzarella cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper to the bowl with the egg.
- Mix in the corn until well combined. The mixture should be thick and sticky.
- Shape the mixture into small balls or discs (about 20-25 bites).
- For Frying: Heat oil to 350-375°F (175-190°C) and fry bites 2-3 minutes per side until golden brown.
- For Baking: Preheat oven to 400°F (200°C), place bites on a parchment-lined sheet, lightly oil, and bake 15-20 minutes, flipping halfway.
- If fried, drain excess oil on paper towels.
- Let bites cool slightly, then serve warm with dipping sauce.
Notes
- Pat dry corn thoroughly to avoid soggy bites.
- Can be baked for a healthier version.
- Try different cheeses like gouda or parmesan for variation.
- Can be made ahead and stored in the fridge for 24 hours before cooking.
- Uncooked bites can be frozen for up to 3 months and cooked directly from frozen.
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
