1, a sweet potato, peel off, then cut into pieces, boil water in the pot, put the grate on it, steam the sweet potato in the pot after the water boils, and pour the sweet potato into the pot until it is soft and rotten, then press it into mud with a spoon, and then pour in a spoonful of sugar and stir well.

2, add glutinous rice flour, and the ratio of sweet potato paste is one to one, then stir, then knead into dough, wake up for five minutes and then knead again. Pour the bread crumbs into the basin for later use.

3. Knead the dough into a long strip and knead it into a uniform small dose. Then knead a small dose into a ball and stick it with bread crumbs. If you stick your hands, you can dip a little water in your palm, then knead all the ingredients into a ball in turn and stick them with bread crumbs.

4. Pour the vegetable oil into the pot. When the oil is heated to 50%, put the ball into the oil pan and fry it. This process should be kept low key. When the oil temperature is high, turn off the fire and shake the pot so that the balls are evenly heated to avoid sticking to the bottom of the pot.

5, this process will last for 4 to 5 minutes, and the oil temperature must not be too high, so as not to be burnt outside and still sandwiched inside. When the meatballs are fried to golden brown, you can remove the oil control.

Tips for frying sweet potato balls

1, sweet potatoes should be steamed in advance and mixed with mashed sweet potatoes.

2, the amount of flour and glutinous rice flour needs to be the same, so that it is soft and delicious, so that it will not harden.

3. When you put the oil in the pot, the oil temperature is about 50% hot, and fry it slowly with a small fire all the time, so that the skin of the meatballs is brittle and will not harden and paste.