Sweet Potato Corn Meatballs
by Deep Purple 666
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. About 500 grams of steamed leftover sweet potatoes.
2. Peel the sweet potatoes and set aside.
3. Wash the corn kernels and blanch them in boiling water for 3 minutes.
4. Remove the drain water.
5. Use a paper towel to soak up the moisture.
6. Beat the sugar, flour, breadcrumbs, and eggs well.
7. Mash the sweet potatoes into a puree, add sugar and corn kernels and mix well.
8. Roll the mashed sweet potatoes into balls.
9. Evenly dip and coat in a layer of flour, eggs, and breadcrumbs.
10. Heat the pan, add 50% or 60% of the corn oil, add the sweet potato cornballs and fry for 3 minutes on medium heat.
11. Turn to high fire and fry until golden.
12. Just install it.
Tips:Sweet potatoes have less moisture and are easier to shape.
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