We all know that there are many ways to eat potatoes, and potato croquettes are one of the more popular ways to eat them, which are crispy and flavorful, and are very popular with people, and many of them enjoy eating them. Potato balls are to be put inside the pot to fry, some people fry potato balls will be scattered. So how to fry potato balls do not fall apart? Let's look at it!

How to fry potato balls do not fall apart

Potato balls want to not crack, but also crispy and tender? Then make some adjustments in the pre-processing of potatoes.

When making potato balls, we can rub the potatoes into the silk, so you can avoid the phenomenon of cracking, if rubbed into the mashed potatoes, it will be easy to crack the phenomenon, so it's better to use the shredded potatoes to fry potato balls more suitable for some.

Control the oil temperature

Want to potato balls outside the crisp tender, one is to master the oil temperature, as long as the temperature of the oil used in good, frying time in place, it can be potato balls fried crisp.

Add flour

Adding the right amount of flour to the potato balls will make them tender on the inside.

Add starch

Adding starch is to make the mashed potatoes better formed and less likely to fall apart when fried.

Add Glutinous Rice Flour

There are many ways to deep-fry potato balls without falling apart, but to ensure its flavor, we can add a small amount of flour or glutinous rice flour, as well as starch, and some people feel that adding glutinous rice flour has the best taste.

Fried potato balls

Ingredients used: potato eight or nine, flour, green onions, salt, five spice powder moderate (the number of specific ingredients can not be determined, or personal taste in their own hands)

Practice:

① potato peeled and washed, and then wipe the board rubbed into a fine silk, green onions cut into foam.

② in the rubbing of the good potatoes inside the salt and five spice powder, and then rub the potatoes hard, rub it out of the water, and then leave it for ten minutes.

③ potato silk after ten minutes of rest, we will be onion, flour in it, the amount of flour, you can see how much moisture in the potato silk, can not add more, otherwise it will affect the taste.

④ will put a good flour shredded potatoes, mix well with your hands, so that the flour and shredded potatoes blended together, feel the sticky hands can be.

⑤ Add 1000 grams of cooking oil in the pot, when the oil temperature is 40% hot, the shredded potatoes into a ping-pong ball size, and then put into the pot to fry, this time, the potato balls will be in the pot to stick together, we can knock it open, so that it will be able to fry through.

⑥ With the oil temperature gradually increased, the color of the potato balls also began to darken, until the color becomes golden yellow, you can fish out the oil to complete the production.

Tips:

The edible characteristics of fried potato balls are: crispy skin, soft inside, potato flavor.

The skills of fried potato balls

① production of fried potato balls, just add refined salt, five spice powder, chopped green onion can be, do not add additional seasonings, so that you can eat the original flavor of the potato balls.

② cooking oil fried potato balls, it is best to use cooked oil, which can reduce the point of raw oil flavor, so that the potato balls more fresh.

③ in the production of fried potato balls, without the second deep-fried, a deep-fried stereotypes can be, if the second deep-fried, the potato balls will be fried scorched, or fried hard, thus affecting the taste.

④ The addition of flour can be self-regulating, do not add too much, or it will make the inside of the potato balls sticky, and will not have a soft texture.