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Crispy Potato Balls

Name: Crispy Potato Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 2 large Potatoes; 1 cup Mayonnaise; Cook The Ground Pork; 1½ tbsp. Butter; 3 oz. Ground pork; 2 oz. Peeled shrimp; 1/2 tsp. Ground black pepper; 2 tbsp. Salami; 1/4 cup Onion, diced; 1½ tbsp. Carrot, diced; 1/2 tsp. Garlic salt; 1/2 tbsp. Shaoxing wine; Potato Balls; 12 oz. Mashed potato; 2 tbsp. Milk; 1½ tbsp. Honey; 1/4 tsp. Salt; 1/2 tsp. Ground black pepper; 1 tbsp. Chopped coriander; 2 tbsp. Corn starch; Crispy Coating; 2 cup Bread crumbs; Deep-fry; 2 qt. Cooking oil

Chef John Zhang

RATING LIKE RELAXGROW SAVE PRINT

5 stars rating if you like it!

Done

Who doesn’t love a potato ball try this special effect next time you have guests. Children will love this dish and with some time on your hands, this process is made easy. try your favorite dipping sauce or just the good ole yummy tomato ketchup will not fail.

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

3 SERVING

Ingredients:

2 large Potatoes
1 cup Mayonnaise
Cook The Ground Pork
1½ tbsp. Butter
3 oz. Ground pork
2 oz. Peeled shrimp
1/2 tsp. Ground black pepper
2 tbsp. Salami
1/4 cup Onion, diced
1½ tbsp. Carrot, diced
1/2 tsp. Garlic salt
1/2 tbsp. Shaoxing wine
Potato Balls
12 oz. Mashed potato
2 tbsp. Milk
1½ tbsp. Honey
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 tbsp. Chopped coriander
2 tbsp. Corn starch
Crispy Coating
2 cup Bread crumbs
Deep-fry
2 qt. Cooking oil

Directions:

Step 1

Cut potato into 0.2mm thin slices, then cut into fine strips, clean in water. Drain and set it aside. (When slicing the potato, dip the knife in clean water frequently, maintain the cutting board clean, to prevent sliding off from your hand.)

Step 2

In a large frying pan over medium heat, add butter, ground pork, and shrimps, stir fry for 2 minutes, add black pepper to seasoning. Continue to add chopped sausage, chopped onion, chopped carrot, and garlic salt, stir to mix well, then add Shaoxing wine to enrich the flavor and remove the fishy taste, stir to blend well.

Step 3

In a large mixing bowl, add mashed potato, the meat mixture prepared in step 2, milk, honey, salt, black pepper, minced cilantro, and corn starch, mix completely. Then roll the mixture into balls with your hands. (When making the potato balls, squeeze the balls firmly. You can add more corn starch to prevent breaking and misshapen.)

Step 4

Place bread crumbs on a large plate, coat the balls with bread crumbs evenly.

Step 5

In a wok over medium heat, add oil and bring it to 250°F/120°C, deep fry the balls for 1-2 minutes until lightly golden, remove from the oil. When the oil temperature back up again, quickly re-fry the balls for 10-20 seconds until golden. Remove and drain.

Step 6

Turn the heat to low, when the oil temperature reaches 210°F/110°C, deep fry the potato strips for 3-4 minutes until golden.

Step 7

Place the potato strips on a plate, and place mayonnaise on a small plate. Coat the balls evenly with mayonnaise, then cover the balls with the fried potato strips completely. (Coat evenly with the mayonnaise to prevent missing part of potato strips cover.)

Step 8

Enjoy!