Fried Potato Balls

Name: Fried Potato Balls
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g potato; 12g Roasted Sesame Salad Dressing; 12g butter; 1/2 tsp salt; Some chopped green onion; 1/4 teaspoon black pepper powder; Some oil

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

In fact, it is the revision of Ms. Meng's potato ball. It seems that I have done the original version once before, and I also used a fryer. I was very annoyed with the frying pan's net basket, and everything that collapsed would sink in that gap. To prevent the potato balls from sinking, drag the egg tart mold over and put the potato balls in the mold to fry. The tart mold is a bit bigger, one ball is empty, and two balls are too crowded. The potato balls look very firm, they expand and collapse as soon as they are heated, and the last one is deformed. The air fryer will never have the advantage of an oil pan for this kind of soft things-quickly shape and keep it intact. The oil is holding the balls, the balls will not be deformed by their own weight, but can expand in all directions under the action of heat. And, in all fairness, the oil pan will save time. These balls can be browned out of the pan to control the oil in just a few minutes. However, in the air fryer, they stayed for about 20 minutes, probably more. The only thing that makes people feel relaxed is that there is no big pot of oil. . . .

Ingredients

Fried Potato Balls

1. Ingredients: 300 grams of potatoes, 12 grams of butter, 12 grams of roasted sesame salad dressing, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, appropriate amount of green onion, appropriate amount of oil

2. Wash the potatoes and cut into large slices, steam them in a pot, cool slightly, and peel them.

3. Crush it with a spoon while it is hot, add butter, roast sesame salad dressing, salt, black pepper, and mix well to form balls about 2 cm in diameter.

4. Air fryer 200 degrees, preheat for 5 minutes, brush all the potato balls with oil, put them in the egg tart mold, put them in the fryer, 200 degrees, 5-10 minutes later,

5. The surface is dry, remove the egg tart mold, pour the potato balls into the frying pan basket, brush the surface with oil, continue to fry for 5-10 minutes, the upper surface is golden, turn over, continue to fry until the whole body is golden, bake, put on the plate, sprinkle with chopped green onion .

Tips:
Potato balls are very soft and should not be turned upside down when the surface is not formed into a shell to avoid ruining the shape.
The seasoning can be adjusted and replaced at will according to your own taste.