Crispy fried yam balls

Overview

This dessert was learned by my mother from watching volcano videos. She brought over Huohao Noodles and I fried it. It’s super simple and delicious.

All materials are ready. The yam dough was brought over by my mother alive. The yam is steamed and pressed into a puree, then glutinous rice flour and sugar are added and kneaded well before use.
Grab a ball of dough and flatten it, put an appropriate amount of mozzarella cheese in it, and of course you can also put any other fillings you want.
After wrapping, dip it in a layer of cornstarch.
Roll it into egg liquid and scoop it out.
Put it in bread crumbs and roll it into a circle. The dough will be a little soft.
Wrapped semi-finished product.
The rest is all wrapped, kept in the refrigerator, and fried on the second day of the new year.
After the oil is hot, fry it over medium-low heat until it changes color and becomes round.
I fried a plate on New Year's Eve and didn't take a close-up shot. I added too little mozzarella and didn't pull out the desired shreds.
You can eat yam grains that have not been completely kneaded inside. It feels very good and is much better than the desserts in restaurants.