Fried potato balls

Fried potato balls

Introduction:

"In fact, it's the revision of Mr. Meng's fried potato balls. It seems that the original version was made once before, and the frying pan was also used. Very angry frying pan basket, all the soft things will sink down from the gap. In order to prevent the potato balls from sinking, drag the egg tart mold over and fry the potato balls in the mold. The mold is a little bigger, one pill is empty, two pills are too crowded. The potato balls look very strong. When heated, they swell and collapse. At last, they all change shape. The air frying pan will never have the advantage of an oil frying pan for such soft things - it will shape quickly and remain the same. Oil holding the ball, the ball will not be deformed by its own weight, but can expand in all directions under the action of heat. In addition, to be fair, the oil pan will save time. It only takes a few minutes for these meatballs to be scorched and the oil can be controlled. In the air fryer, however, they stayed for about 20 minutes, probably more. The only thing that makes people feel relaxed is that they don't have a big pot of oil

Production steps:

Step 1: Materials

Step 2: wash potatoes and cut into large pieces

Step 3: steam over high heat

Step 4: slightly cool

Step 5: peeling

Step 6: crush the spoon into mud while it's hot

Step 7: add butter and mix well

Step 8: pour in the salad juice and mix well

Step 9: add salt and pepper

Step 10: mix well

Step 11: form a ball about 2 cm in diameter

Step 12: preheat the air fryer for 5 minutes, 200 degrees

Step 13: oil the potato balls

Step 14: load the egg tart mold and put it into the frying pan basket

Step 15: 200 degrees, fry for 5-10 minutes

Step 16: remove the egg tart mold after peeling the skin, and brush oil again

Step 17: continue to fry until the surface is golden and turn over

Step 18: deep fry until golden and come out

Step 19: plate and garnish with scallion

Materials required:

Potatoes: 300g

Butter: 12g

Roasted sesame salad juice: 12g

Salt: 1 / 2 teaspoon

Black pepper: 3 / 4 tsp

Edible oil: right amount

Scallion: right amount

Note: potato balls are very soft. It is not suitable to turn them over when the surface is not shelled, so as not to destroy the appearance. Each seasoning can be adjusted and replaced according to its own taste.

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: salty and fresh