Fried radish balls - the taste of childhood memories
Overview
When I was a child, I went to my grandma’s house. One of my favorite dishes~ I am born in the 1990s, and I like cooking very much for some reason~ Recently, I often remember the taste of my childhood, probably related to studying abroad~ In winter, the fragrant radish balls can always arouse people’s appetite, and the sense of satisfaction after a full meal has never changed~
Tags
Ingredients
Steps
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Wash and peel the green radish, grate it into shreds (note, if it is a grater for coarse and fine grains, you need to grate a coarse one, the thin one will produce too much water when added with seasoning, and it will not be easy to shape), put it into fine gauze and squeeze out the water (not too dry, just make it into a ball and no water will come out).
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Add edible salt, a small amount of ginger powder and cumin powder and mix well. Knock in an egg and mix well.
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Add flour and mix well (be careful not to move too slowly, otherwise the salted radish will still come out with water. If water comes out again, add some flour, but it is best not to, otherwise it will affect the taste).
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Heat the oil pan (forgot to take a picture, sorry for that), about 50% to 60%, you can see small bubbles forming, put in a small meatball and try it, it will float in about five seconds - the oil temperature is not enough will extend the frying time, too much oil will make the meatballs greasy, the oil temperature is too high and it will be easy to burn and not cooked - fry until the meatballs float and turn golden brown.
