Hello everyone, thanks for reading the article I shared, today I want to talk to you about: 'fried sweet potato balls, with starch or flour? The head chef teaches you how to do it, and it's crispy on the outside and tender on the inside!

In winter, my family in the south, can buy fresh vegetables every day, but the old generation still like to hoard vegetables, less than a week mom piled up a balcony of vegetables, radish, cabbage, potatoes, sweet potatoes, etc., at least can eat 2 months.

In the eyes of the old generation, think "family surplus food heart does not panic", and now buy cheap, wait until the next snow dish will rise in price.

Sweet potatoes are my favorite food, whether baked or steamed sweet potatoes, soft and sweet, but also very warm. Sweet potatoes have high nutritional value and are good for your health when eaten regularly. In addition to steaming and baking, I prefer to eat for my family to make sweet potato balls, the outside of the caramelized, golden sweet, creamy, children every time to eat a big plate.

Fried sweet potato balls are very simple, but there are still a lot of people do not know how to do. First, the sweet potato steamed, and then mashed into a fine sweet potato puree, and then add some powder to stir on the line. So the question is, what kind of powder to add? Starch? Flour? Or what?

In order to make sweet potato balls set, powder is indispensable, first of all, tell you, add starch is wrong.

So add flour? It is also wrong. If you use flour, the texture of the meatballs is very hard when they cool down, and they are very absorbent and have a greasy texture. My uncle, who is the head chef of the restaurant, told me that the correct way is 50% flour + 50% glutinous rice flour, so that the texture is crispy and tender, not greasy, and not soft and hard when it cools down.

If you want the meatballs to be more crispy, whether they are vegetarian or meatballs, you need to do 1 more step, which is to deep-fry them at a high oil temperature, so that the outside of the meatballs are crispy and the inside is tender, and to force out more oil, so that the texture is refreshing and not greasy.

The following and you share the specific method of deep-fried sweet potato balls, is and the head chef uncle learned Oh, simple operation, super delicious.

Fried sweet potato balls

Prepare sweet potato, flour, glutinous rice flour, milk powder, sugar.

Practice

The first step is to wash the sweet potatoes, peel them, cut them into cubes or slices, try to cut them as thin as possible, and put them into a steamer to steam for 20 minutes, until the sweet potatoes become soft and rotten.

The second step is to put the sweet potato into a bowl, add some sugar while it is still hot, and mash it with a tool to make mashed sweet potato, make sure it is steamed thoroughly so that the mashed sweet potato is fine. The sugar should be added while it is still hot, so that it can melt, and the sweet potato puree is fully integrated, the sweet flavor is uniform. Red sweet potatoes are already sweet, so if you don't like sugar, add less or no sugar.

Step 3: Mix the flour and glutinous rice flour 1:1 and add to the sweet potato puree in several batches, stirring well with a spoon.

Step 4: The sweet potato dough is ready when it is not sticky and relatively soft. Add the right amount of milk and knead it with your hands for 5 minutes to even out the sweet potato puree and milk so that it has a good texture.

Step 5: Roll the sweet potato dough into small balls and place them on a plate brushed with oil so they don't stick.

Step 6: Pour a little more oil into the pan, heat the pan over high heat until it reaches 50 percent of the way to medium heat, and drop the sweet potato balls into the pan one by one, stirring quickly with a spatula to prevent them from sticking to the pan when they sink to the bottom and to heat them more evenly. When the meatballs all float up, and the color is slightly yellow, remove them from the pan and drain the oil.

The seventh step, the oil temperature, eighty percent of the heat into the pills to repeat the frying half a minute, the color of the golden brown fish out, sweet potato pills on the fried good, outside the charred inside, tender, creamy, sweet and delicious, very tasty.