SWEET POTATO BALLS
Only a few simple ingredients used in these gluten free Sweet Potato Balls deep fried to golden perfection. They make a tasty tea time or snack time treat.(Makes 30 sweet potato balls)
Provided by Linda Ooi
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Peel and cube sweet potatoes. Place in a steamer and steam for 10 minutes until soft. Transfer to a large bowl and mash with a potato masher.
- Add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. Mix with a spatula until a soft dough forms. If dough is still a little wet, mix in some additional white rice flour. Dough should be soft but not sticky.
- Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up.
- Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat. Gently drop a few sweet potato balls into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
- Serve immediately.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
SWEET POTATO BALLS
Sweet Potato Balls - crispy fried sweet potato dough balls coated with sesame seeds. This Malaysian snack is great for afternoon tea.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Carbohydrate 54 grams carbohydrates, Fat 3 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 64 milligrams sodium, Sugar 17 grams sugar
DEEP-FRIED SWEET POTATOES
A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
- Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
- In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
- Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
FRIED MASHED POTATO BALLS
These crispy Fried Mashed Potato Balls with ranch dip are a great way to use up leftover potatoes. Flavored with bacon and cheese plus some green onion.
Provided by Christin Mahrlig
Categories Appetizer
Time 1h7m
Number Of Ingredients 14
Steps:
- In a large bowl mix together (cold) mashed potatoes, cheese, green onions, bacon, jalapeno, Season All, and pepper.
- Shape into about 22 balls that are approximately 1-inch across. Refrigerate at least 30 minutes.
- In a medium bowl, whisk eggs and water together.
- Place panko crumbs inn a pie plate.
- Pour 2 inches oil into a Dutch oven and heat to 375 degrees.
- Dip potato balls in egg mixture then roll in Panko crumbs.
- Fry 5 to 6 balls at a time, cooking until golden brown on all sides, about 2 to 3 minutes.
- Drain on paper towels or a wire rack.
- Mix together sour cream, milk, and ranch mix in a small bowl.
- Serve fried potato balls warm.
Nutrition Facts : Calories 309 kcal, ServingSize 1 serving
DEEP-FRIED SWEET POTATO BALLS
Cooked, mashed sweet potatoes are molded around brown sugar and coconut, rolled in sesame seeds and deep fried in this unique snack.
Provided by Diana
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
- Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
- Fry balls in oil until golden. Drain on paper towels. Serve.
Nutrition Facts : Calories 623.4 calories, Carbohydrate 45.1 g, Fat 49.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 15.5 g, Sodium 34.1 mg, Sugar 26.7 g
DEEP FRIED SWEET POTATO AND JALAPENO BALLS
Categories Potato Appetizer Fry Thanksgiving
Number Of Ingredients 13
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.
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- In a bowl, combine the mashed potatoes and grated cheese. Taste the mixture. Season with salt and pepper, if needed.
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