Cherry Potato
A Zhejiang-style dish shaped like a cherry, with a sweet-and-sour flavor; potato purée is formed into balls, fried, and then coated in sauce.
Ingredients
potatoes (washed, steamed, peeled, and mashed into a paste)
350 g
egg
1
dry starch (50g ground into fine powder, 25g mixed with water to make a slurry)
75 g
granulated sugar
35 g
soy sauce
10 g
vinegar
10 g
minced ginger (steeped in a little water to make ginger juice)
a pinch
Instructions
1
Step 1
Wash the potatoes, steam them until cooked in a steamer, soak briefly in cold water, peel, and use the flat side of a knife to mash the potatoes into a paste. Stir in half of the ginger juice until evenly combined.
2
Step 2
Grind 50g of dry starch into fine powder; mix 25g with water to form a slurry. Sprinkle the remaining starch powder over the potato mash and stir until evenly combined. Crack in the egg and mix thoroughly to form the filling.
3
Step 3
Lightly grease a flat plate with a little oil. Squeeze the filling paste one by one into round balls about the size of a little finger.
4
Step 4
Heat oil in a wok over high heat. When the oil is hot and the foaming subsides, add one-third of the potato balls and deep-fry until golden brown, then remove. Repeat with the remaining balls. Pour out the oil, leaving a small amount in the wok.
5
Step 5
In a bowl, combine the sugar, vinegar, soy sauce, remaining ginger juice, starch slurry, and a small amount of water to make a sauce. Pour into the wok. When the sauce thickens, add the fried potato balls and toss to coat. Drizzle with sesame oil before serving.
