Fried Potato Balls

Name: Fried Potato Balls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 200 g potato (washed, boiled, peeled, and ground into fine mash); 40 g milk; 2 egg (yolks used for mixing dough, whole eggs beaten for coating the balls); 75 g flour (part used for mixing dough, a little sprinkled on the board); 100 g bread crumbs; butter, a pinch; 150 g vegetable oil; salt, a pinch; ground black pepper, a pinch

A Zhejiang-style fried potato ball with a crisp exterior and tender interior, fragrant and flavorful. Mashed potato is shaped into balls, dipped in egg wash, coated in breadcrumbs, and deep-fried.

45 min

Easy

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Ingredients

potato (washed, boiled, peeled, and ground into fine mash) 200 g

milk 40 g

egg (yolks used for mixing dough, whole eggs beaten for coating the balls) 2

flour (part used for mixing dough, a little sprinkled on the board) 75 g

bread crumbs 100 g

butter a pinch

vegetable oil 150 g

salt a pinch

ground black pepper a pinch

Instructions

Step 1

Wash the potatoes and place them in a pot with enough water to cover them. Bring to a boil over high heat, cover, and cook until tender. Remove, let cool, peel, and grind into a fine mash in a bowl. Add the salt, egg yolks, ground black pepper, flour, and milk, and mix into a relatively firm mixture. Sprinkle a little flour on a board, place the potato mixture on top, cut it into small pieces with a knife, and roll each piece by hand into evenly sized balls. Dip each ball into the beaten eggs to coat, then roll in the bread crumbs, shaping into round balls by hand.