Fried potato balls

Fried potato balls

Introduction:

"Generally, when making potato balls in western style restaurants, potatoes are mashed. But I like to use half mashed potatoes and half diced potatoes without flour, only salt and white pepper. The raw materials are simple, and the potato balls with granules taste very sweet!"

Production steps:

Step 1: 720 grams of potatoes into water, add coarse salt, cook until 8 minutes cooked

Step 2: take out half of the potatoes and cut them into 0,8 cm cubes, and mash the other half with a cooking machine

Step 3: mix mashed potatoes and diced potatoes. Add some fine salt (2ml to my portion) and white pepper. Stir well

Step 4: if the plastic found less adhesion, you can use the right amount of tools to mash a little more

Step 5: put a plastic bag on your hand, knead the mixture of mashed potatoes and diced potatoes into a dough, put it directly into the bread crumbs, roll a circle, and let the dough stick with the bread crumbs. After all the dough is finished, you can take off the plastic bag and directly shape the dough by hand (the dough with bread crumbs will not stick to your hand any more)

Step 6: heat the oil in the pan and put in the shaped potato ball

Step 7: when deep fried to orange, put it on the oil absorption paper

Materials required:

Potato: 720g (peeled)

Bread crumbs: moderate

Crude salt: appropriate amount

Fine salt: right amount

White pepper: right amount

Note: 1. Try to choose potato with high starch content. This kind of potato has strong stickiness, and tastes especially fragrant and glutinous. 2. When kneading potato dough, put on plastic bags to prevent sticking. The initial shape does not need to be very smooth, because it is easy to shape after being stained with crumbs

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: Original