12/27/2025
Perfect party snacks made at home
1️⃣🌽🧀 Corn Cheese Balls
Ingredients:
1 cup sweet corn (boiled or canned)
1 small potato, boiled and mashed (helps bind the mixture)
½ cup mozzarella cheese (or a mix of mozzarella + cheddar)
2 tbsp finely chopped onion
1 tsp chili flakes (adjust to taste)
¼ tsp black pepper
Salt to taste
2 tbsp cornstarch (plus extra for coating)
2 tbsp breadcrumbs (for mixing)
Oil for deep or shallow frying
For Coating:
2 tbsp all-purpose flour
2 tbsp cornstarch
¼ cup water (to make a thin batter)
Breadcrumbs (for rolling)
Instructions:
Mix the filling:
In a large bowl, mash corn slightly (leave some whole for texture). Add mashed potato, cheese, onions, chilies, cilantro, chili flakes, pepper, salt, cornstarch, and breadcrumbs. Mix until it forms a soft dough-like consistency.
Shape into balls:
Take small portions and roll them into bite-sized balls.
Prepare the coating:
Mix flour, cornstarch, and water into a smooth batter. Dip each ball in the batter, then roll in breadcrumbs. For extra crunch, double-coat (dip again and roll in breadcrumbs once more).
Chill (optional but helpful):
Refrigerate for 15–20 minutes — helps them hold shape while frying.
Fry until golden:
Heat oil on medium. Drop in the balls and fry until crisp and golden brown, about 3–4 minutes. Drain on paper towels.
Serving Ideas
Serve hot with spicy mayo, sriracha, or sweet chili sauce.
You can even toss them in cheese sauce or drizzle with garlic butter for an indulgent twist.
2️⃣🧀🥔 Potato Cheese Balls
Ingredients
Potato Mixture:
3 cups mashed potatoes (cold, no milk added)
1 cup mozzarella cheese, cubed or shredded
¼ cup grated Parmesan (optional but flavorful)
2 tbsp cornstarch or all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (or to taste)
¼ tsp black pepper
1 tbsp chopped parsley (optional)
Coating:
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying:
Oil (vegetable or canola)
Instructions
1. Prepare potato mix
In a bowl, combine mashed potatoes, Parmesan, cornstarch, garlic powder, onion powder, salt, pepper, and parsley. Mix until smooth.
2. Stuff with cheese
Scoop about 1½ tablespoons of potato mixture. Flatten slightly, place a cube of mozzarella in the center, then seal and roll into a smooth ball.
3. Coat
Roll each ball in flour → egg → breadcrumbs.
For extra crispiness, repeat egg + breadcrumbs.
4. Chill (important)
Refrigerate for 20–30 minutes to prevent bursting while frying.
5. Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until golden brown.
6. Drain & serve
Drain on paper towels. Serve hot.
Dipping Sauce Ideas
• Ranch
• Garlic aioli
• Sweet chili sauce
• Marinara
• Sriracha mayo
3️⃣🥓🧀 Loaded Potato Balls
Yield: 18–22 balls
Ingredients
Potato Mixture
3 cups mashed potatoes (cold, no milk added)
1 cup shredded cheddar cheese
½ cup cooked bacon, finely chopped
2 tbsp sour cream
2 tbsp cornstarch or all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp salt (adjust to taste)
¼ tsp black pepper
2 tbsp green onions or chives, finely chopped
Optional Cheese Center
Mozzarella or cheddar cubes (for extra gooey center)
Coating
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying
Vegetable or canola oil
Instructions
1. Mix the filling
In a bowl, combine mashed potatoes, cheddar cheese, bacon, sour cream, cornstarch, garlic powder, onion powder, salt, pepper, and green onions. Mix until smooth and firm.
2. Form balls
Scoop about 1½ tablespoons of mixture. (Optional: place a cheese cube in the center.) Roll into smooth balls.
3. Coat
Roll each ball in flour → egg → breadcrumbs. For extra crispiness, repeat egg + breadcrumbs.
4. Chill
Refrigerate for 20–30 minutes (prevents bursting).
5. Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until golden brown.
6. Drain & serve
Drain on paper towels and serve hot.
4️⃣🌶️🧀 Jalapeño Popper Balls
Yield: 18–22 balls
Ingredients
Filling
8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella
2–3 jalapeños, finely diced (seeds removed for mild)
¼ cup cooked bacon, finely chopped (optional)
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika (optional)
Salt & pepper, to taste
1 tbsp chopped green onions (optional)
Coating
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying
Vegetable or canola oil
Instructions
1. Make the filling
In a bowl, mix cream cheese, cheddar, mozzarella, jalapeños, bacon (if using), garlic powder, onion powder, paprika, salt, pepper, and green onions until smooth.
2. Shape
Scoop about 1 tablespoon of mixture and roll into balls. Place on a tray and freeze for 20–30 minutes until firm.
3. Coat
Roll balls in flour → egg → breadcrumbs. For extra crunch, repeat egg + breadcrumbs.
4. Chill again (optional but best)
Refrigerate 10 minutes before frying.
5. Fry
Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes, turning until golden.
6. Drain & serve
Drain on paper towels and serve hot.
5️⃣🥦🧀 Broccoli Cheese Balls
Ingredients
Filling
2 cups broccoli florets, finely chopped
1½ cups shredded cheddar cheese
½ cup shredded mozzarella
¼ cup grated Parmesan (optional)
1 large egg
½ cup breadcrumbs or panko
2 tbsp all-purpose flour or cornstarch
½ tsp garlic powder
½ tsp onion powder
1 tsp salt (or to taste)
1/2 tsp black pepper
Coating
½ cup all-purpose flour
2 eggs, beaten
1½ cups breadcrumbs or panko
For Frying
Vegetable or canola oil
Instructions
1. Cook broccoli
Steam or blanch broccoli for 2–3 minutes until tender. Drain well and squeeze out excess moisture. Finely chop.
2. Mix filling
In a bowl, combine broccoli, cheddar, mozzarella, Parmesan, egg, breadcrumbs, flour, garlic powder, onion powder, salt, and pepper. Mix until firm and scoopable.
3. Shape balls
Scoop about 1½ tablespoons and roll into balls.
4. Coat
Roll balls in flour → egg → breadcrumbs. (Optional: double coat for extra crunch.)
5. Chill
Refrigerate for 20 minutes to help them hold shape.
6. Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until golden brown.
7. Drain & serve
Drain on paper towels and serve hot.
5️⃣🌿 Crispy Falafel
Ingredients
Falafel Mixture
2 cups dried chickpeas (NOT canned)
Water (for soaking)
½ medium onion, roughly chopped
4 cloves garlic
1 cup fresh parsley (packed)
½ cup fresh cilantro (packed)
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
1 tsp salt
½ tsp black pepper
1 tsp baking powder
2 tbsp all-purpose flour or chickpea flour
For Frying
Vegetable or canola oil
Instructions
1. Soak chickpeas (important)
Place dried chickpeas in a bowl and cover with plenty of water. Soak overnight (12–18 hours). Drain well — do NOT cook.
2. Blend mixture
Add soaked chickpeas, onion, garlic, parsley, cilantro, and spices to a food processor. Pulse until coarse and crumbly (not paste).
3. Rest
Transfer to a bowl. Stir in baking powder and flour. Cover and refrigerate 30–60 minutes (helps crispiness).
4. Shape
Scoop about 1½ tablespoons and shape into balls or patties.
5. Fry
Heat oil to 350°F (175°C). Fry in batches for 3–4 minutes, turning until deep golden brown.
6. Drain & serve
Drain on paper towels. Serve hot.
Crispy Falafel Tips (Very Important)
• Do NOT use canned chickpeas (they make falafel mushy)
• Don’t overblend — texture should look like wet sand
• Chill before frying to prevent breaking
• Oil must be hot before frying
Air Fryer Option (Less Crispy)
• Brush or spray with oil
• Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway
Serve With
• Tahini sauce
• Garlic yogurt sauce
• Pita bread
• Tomato & cucumber salad
