Deep Fried Sweet Potato And Jalapeno Balls Recipes

TAIWANESE DEEP FRIED SWEET POTATO BALLS

Steps:

• Cut Japanese Yam into thin slices and steam for 20 minutes or until soft.
• Once the Japanese yam is soft, add in sugar, and mash together.
• Next, add in sweet potato flour and mash. Once it is safe to touch, knead until it forms into a dough.
• Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball.
• In a pot, add in oil, turn the heat to medium. I prefer a non-stick pot. Add in the ball and let it fry for 2-3 minutes. Stir to prevent sticking to the bottom.
• After 2-3 minutes, or until the sweet potato ball floats, keep press it down and fry for another 2-3 minutes or until it doubles in size and is golden brown.

SWEET POTATO BALLS

Steps:

• Boil the sweet potatoes in hot boiling water for 15 minutes, or until the inside is cooked through. Peel the skin off and discard. Smash the sweet potatoes.
• Add the mashed sweet potatoes with flour, sugar, and water to form a dough that is not sticky to the hands.
• Divide the dough into small, equal portions and roll them into balls. Roll the sweet potato balls with sesame seeds.
• Heat up a shallow pot with 2-3 inches oil. When the oil is fully heated, deep fry the sweet potato balls until golden brown. Dish out and drain well on paper towels. Dust with powdered sugar before serving.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

DEEP FRIED SWEET POTATO AND JALAPENO BALLS

Steps:

• Cut sweet potatoes into one inch slices and boil. Dice jalapenos, garlic, and onion finely and set aside. When potatoes are tender to fork, please in a bowl while still hot. Add jalapenos, onions, garlic, bacon, chili powder, shredded cheese, butter, sour cream, salt, pepper and flour. Mash with mixer or back of fork til mixture is smooth. Let cool in refrigerator for at least one hour. Form into meatball sized balls and place on a plate. Heat vegetable oil in deep fryer or deep pot on medium high heat. Make sure oil is very hot before you deep fry. Carefully place potato balls into oil and let fry for 3-4 minutes. remove and place on paper towels to drain excess oil. Repeat until all potato balls are fried.