1. Wash the radishes, peel them, search into shreds, and cut a few times with a knife. Put a little salt in a basin, marinate for ten minutes, add boiling water, and grab the excess water with your hands when the water cools.
2. Take advantage of the free time to pickle the radish, chop the green onion and ginger, and put it in a bowl.
3. Add an egg, salt, pepper powder, pepper, and cooking oil to the shredded radish and mix well. If you like other flavors, you can add cumin powder or other seasonings.
4. Mix flour and starch, stir the shredded radish while adding flour, add more or less according to personal preference.
5. Put the edible oil in a clean pot and heat it. When the oil is lightly smoky, change the heat to a low heat. Use a spoon or hand to make the radish paste into balls and fry it in the pot. Keep it on a medium-to-low heat, not a high heat, or it will be battered and the inside is not cooked. Fry until you see that the upper side is slightly yellow, then turn it over.
6. After the two sides are fried, use a strainer to remove the oil control and serve.
Tips:Adding starch to flour can make the balls crispy.
Don't use high fire when making croquettes.
