Radish Vegetarian Balls
This classic Shandong-style vegetarian dish transforms humble radish into crispy golden balls with a tender, flavorful interior. Grated radish is mixed with flour and simple seasonings, then fried until perfectly crisp.
Story
These simple vegetable balls turn ordinary radish into something truly satisfying—crispy and golden on the outside while remaining soft and fragrant inside. The radish is salted to draw out moisture, helping the mixture hold together when shaped and fried. They make a delightful snack or side, offering a pleasant textural contrast with each bite.
Ingredients
White radish (daikon)
half
Carrot
1
Scallion
half
Egg
1
Flour
half a bowl
Salad oil
to taste
Soy sauce
to taste
Chicken bouillon
to taste
Salt
to taste
Thirteen spice blend
to taste
Instructions
1
Step 1
Prepare the ingredients
2
Step 2
Take half of a radish and one carrot, wash and peel them separately, wash the green onion.
3
Step 3
Egg and flour, set aside for later use
4
Step 4
Grate the radish into shreds, add salt and let it marinate for about 10 minutes to draw out the water
5
Step 5
Rinse the salt off with water, squeeze dry,
6
Step 6
Also grate the carrot into shreds, add to the squeezed radish shreds
7
Step 7
- Crack the egg into a bowl and add flour; 2. Add seasonings: a small amount of salt (some salt was already added when marinating the radish), thirteen-spice powder, one tablespoon of chicken bouillon
8
Step 8
Add a small amount of water and stir
9
Step 9
Add oil to the pot, take the mixed radish shreds and shape them into small balls by hand, put them in the pot to fry
10
Step 10
Fry until golden brown on one side, flip over, when both sides are golden brown they are ready to be taken out (flip multiple times to avoid burning and turning black)
11
Step 11
Remove from pot
