Fried Potato Balls
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
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. . . . "
