Fried potato balls
Overview
In fact, it is a modified version of Teacher Meng’s fried potato balls. It seems that I have made the original version once before, and also used a frying pan. I'm really annoyed with the fryer basket because all the soft stuff will sink through the gap. In order to prevent the potato balls from sinking, drag the egg tart mold over and put the potato balls in the mold and fry them. The tart mold is a bit too big, one ball is empty and two balls are too crowded. The potato balls looked very firm, but when heated, they expanded and collapsed, and finally each one was deformed. The air fryer will never have the advantage of an oil fryer for this kind of soft stuff - it sets quickly and stays put. With the oil supporting the meatballs, the meatballs will not be deformed by their own weight, but can expand in all directions under the action of heat. And, to be fair, using an oil pan saves time. It only takes a few minutes for these meatballs to be browned all over and the oil is controlled. However, in the air fryer, they stayed there for about 20 minutes, probably more. The only thing that makes people feel relaxed is that there is no big pot of oil. . . .
Tags
Ingredients
Steps
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Materials
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Wash the potatoes and cut into large pieces
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Steam over high heat
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Slightly cooler
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Peel
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While hot, use a spoon to crush it into a puree
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Add butter and mix well
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Pour in the salad dressing and mix well
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Add salt and pepper
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Mix well
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Form into a ball with a diameter of about 2 cm
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Preheat the air fryer for 5 minutes to 200 degrees
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Brush the potato balls with oil
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Put the egg tart mold into the fryer basket
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degrees, fry for 5-10 minutes
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After the skin is peeled off, remove the tart mold and brush with oil again
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Continue frying until the surface is golden brown, turn over
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Fry until golden brown all over and take it out of the oven
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Serve on a plate and garnish with green onions
