Daikon Croquettes
by Tong Nian Shi Guang
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the white radish, peel it, rub it into silk with a wire grater, add salt, stir evenly with chopsticks, and let it stand for a while.
2. When the shredded radish becomes soft, add thirteen spices, eggs, ginger, and green onions after the water is discharged, and stir evenly with chopsticks.
3. Add the flour and continue to mix well.
4. Put an appropriate amount of oil in the pot.
5. Use a spoon to dig a spoon and use chopsticks to shape it appropriately.
6. Heat the oil for 7 minutes and put it into the shaped balls. Fry slowly over medium-high heat. Be careful not to make the fire too big to prevent it from being burnt. You can adjust it appropriately.
7. After frying until the surface is golden brown, take it out, control the oil, and put it in the dish.
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