Fried radish meatballs, with flour or starch? Master the golden ratio, fragrant, crispy and crispy

Today I will share with you the specific method of radish balls. In fact, starch and flour must be added, and the proportion must be mastered to fry crispy radish balls.

---【Deep-fried radish meatballs】---

Ingredients: 600 grams of green radish, 100 grams of carrots, appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of cooking oil, two teaspoons of flour, two teaspoons of cornstarch, two eggs.

Steps:

1. Wash the green radish and carrot and peel it, and then rub it into fine wires with a silk grater.

2. Add an appropriate amount of water to the pot, blanch the rubbed radish shreds in the pot after the water boils, boil for about 30 seconds, remove them, and rinse them with cold water.

3. Rinse the shredded radish to control the moisture, and then put it on the board and chop it, about 1 cm in length, not too long, not too broken.

4. Put the shredded radish in a basin, first add an appropriate amount of cooking oil and mix well to prevent the radish from coming out of the water, then add an appropriate amount of salt and Sichuan pepper powder, then beat two eggs, add two teaspoons of flour and two teaspoons of cornstarch and stir well, stir into a slightly thicker and easy-to-form batter.

5. Add an appropriate amount of cooking oil to the pot, heat the oil to 50% hot, take a ball of batter in your hands, squeeze out the balls with the tiger's mouth, then peel off with a spoon and put it in the oil pan.

6. In the process of frying the meatballs, keep the medium heat throughout the whole process, wait until the meatballs are set, and then turn them over, and fry the meatballs until they are mature and the surface is set.

7. Raise the oil temperature in the pot to 7 again, fry the fried meatballs in the pot for about 5-10 seconds, and remove the oil immediately after frying until the surface is golden.

Tips:

To fry radish meatballs, flour and starch should be added, the ratio is 1:1, adding flour can make the meatballs easier to form, and adding starch can make the meatballs more crispy.