Crispy Carrot Balls
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Process the red and white radish into silk, then add some salt and stir well and let stand for ten minutes to remove some water
2. Squeeze the water from the radish by hand, then wash off the excess salt in cold water before squeezing the water
3. Then add an appropriate amount of ginger, half a spoon of onion powder or chopped chives, half a spoon of garlic powder, half a spoon of pepper, half a spoon of chicken powder, a small amount of five-spice powder, and then add flour and corn starch (flour starch ratio 3:1) one A little bit of salt
4. Then mix evenly, try not to make it too thin, just use your hands to easily form a ball (it's okay if it's thinned, as long as it is beaten vigorously in one direction, it will be crispy)
5. Dumpling into a ball
6. Cook the oil in the pot and heat it to 30% hot, then put the meatballs in a medium-low fire and fry for three or four minutes, and fry until the surface is slightly yellow
7. After frying until slightly yellow, pick it up and when the oil temperature rises to 60% hot, re-fry it for about seven or eight seconds, and fry it until golden.
8. Finished product
