1. Prepare the materials.
2. Wash the radishes first, peel them, and then use a silk grater to shred them and pickle them with a little salt.
3. Squeeze the marinated radishes dry, add a little salt and white pepper, and then beat in 2 eggs.
4. Stir evenly with chopsticks and add appropriate amount of bread crumbs.
5. After stirring, add appropriate amount of starch according to the degree of dryness and wetness and mix well.
6. Then take an appropriate amount of shredded radish by hand and knead it into balls, and place them all on the plate.
7. Take a pot, pour an appropriate amount of oil, add the meatballs when about 60% hot, and fry them over a medium-to-small fire.
8. Use chopsticks to flick it gently, and fry until the balls float up and turn golden brown and you can fish them out.
9. Delicious, crispy fried radish balls are ready to eat.
Tips:When frying radishes, the oil temperature is very important. If the oil temperature is too low, it will absorb more oil. If it is too high, it will be easy to stick to the pan. If you don’t control the oil temperature, you can use a little shredded radish and put it in the oil pan. The shredded radish will float around quickly. Soak it to fry, use chopsticks to gently pull the balls in the middle to prevent the pot from sticking.
