Fry sweet potato croquettes ?

Ingredients ?

1 sweet potato about 400g

Sticky rice flour moderate

Sugar 2 tbsp

Canola oil 500g

Directions for deep frying sweet potato balls ?

Wash and peel sweet potatoes, cut into small slices.

Put them in a steamer, boil the water and steam for 15 minutes until soft, to be very soft. (The time will vary depending on the variety of sweet potato.)

Pour off the water from the plate, transfer the sweet potato slices to a large bowl and crush with a spoon.

Press until this mashed potato consistency.

Add the appropriate amount of glutinous rice flour and sugar, at first do not add too much glutinous rice flour, add a small amount of times.

Add the glutinous rice flour until you can form a dough, but not very sticky state, and kneaded dumplings wrapped glutinous rice ball similar. Knead more, so that the mashed pota is fully integrated with the glutinous rice flour.

Take a small piece and roll it into a ball.

Place a layer of plastic wrap underneath to prevent sticking.

Start a frying pan and heat the oil to 5 degrees F. Slide the balls into the pan along the sides of the pan, shaking the pan immediately to keep the balls from sticking to the pan, and also to allow the balls to roll around and heat evenly.

Fry them over low heat until they float and turn golden brown.

This is a great way to eat them right now, and they are deliciously hot.

Tips

1?Sweet potato should be steamed until very soft and rotten, a spoon pressure into the state of puree

2 glutinous rice flour as little as possible, a small number of times to add, do not need to add water, sweet potato water.

3 to eat now fried, hot hot mouth is the most delicious, eat out of the sweet potato flavor.