Cheese Corn Poppers


U see a post, u like it, u save the recipe. But for some reason never make it. I wonder why it took me nearly a year and a half to make it.


Am so glad I did finally try the recipe. These potato corn poppers have the perfect little piece of mozzarella cheese hidden in its folds, that turns into this molten lava of yumminess when u bite into it.


Super delicious and once again I have to thank Suchit Save for another phenomenal recipe.



1 cup boiled corn
1 cup boiled and mashed potatoes
1/2′ cubes of Mozzarella Cheese
2 tsp Mixed oregano and chilli flakes
1 tbsp finely chopped coriander
1 tsp garlic powder

1 tsp olive oil

1 tsp finely chopped garlic
Salt & Pepper to taste

3 tbsp All purpose flour mixed with some salt and chilli powder

1/2 cup curd mixed with water to make buttermilk



  1. Saute the chopped garlic in some olive oil till light golden in colour
  2. Combine corn, potato, oregano, chilli flakes, coriander, sautéed garlic, garlic powder and salt.
  3. Now, take a tablespoon of the mixture and insert a mozzarella cube in the center so that it is completely encased with the potato and corn mixture. Repeat till the filling is all used up.
  4. Take 3 bowls…
    Bowl 1: APF + Salt + Chilli powder
    Bowl 2: Buttermilk
    Bowl 3: Breadcrumbs
  5. Dip the poppers in bowl 1 (shake off excess flour) then in bowl 2 (let the excess buttermilk drip away) and finally in the breadcrumbs. Repeat dipping in bowl 2 and 3.
  6. Store poppers in the freezer for at least 15 mins before deep frying them to a golden brown. Ensure your oil is not too hot, temperature is important else the poppers may burst. Once the oil is hot keep the flame on medium. When u drop the poppers in ensure not to overcrowd as if they stick, they will break. Gently move the poppers so that they don’t stick to the bottom.
  7. Enjoy piping hot with any dip of your choice.