How to make fried carrot meatballs

During the Chinese New Year, the family will fry carrot meatballs to entertain guests. Freshly fried carrot meatballs are really delicious, crispy on the outside and tender on the inside, crispy and delicious. Carrot meatballs also have good nutritional value. Carrots contain carotene. The ingredients can be eggs, vegetables, and mung bean noodles, which are all very nutritious. The method of frying carrot meatballs is also very simple. Here I will introduce to you how to make such a delicious snack.

1. Main ingredients: 5 carrots

Accessories: 1 steamed bun, 1 small bowl of mung bean flour, 3 eggs

Seasoning: salad oil, salt, green onion, ginger, 1/2 spoon of pepper, 1 spoon of thirteen spices

How to make fried carrot balls

1. Peel the steamed buns, soak them in water until soft, squeeze out the water, put them into the carrot residue, crack in the eggs, add onions, ginger, salt, and thirteen spices, mix well, depending on the dryness of the carrot balls (the best state is that they can be easily rolled into smooth balls. If they are soft and cannot be formed, add mung bean flour to adjust the dryness)

2. Roll the dough into balls of suitable size, put them into the oil pan heated to 80% hot, and fry until the balls are golden brown.

Cooking tips: Because different juicers are different, the water content of carrot residue is also different. The residue squeezed out by the Philips juicer I use is relatively drier. Please determine the amount of flour according to the moisture content of your carrot pulp.

2. Three medium to large carrots

Grate into fine filaments using a grater;

Sprinkle salt on shredded carrots and mix well

Let it sit for 10-20 minutes to allow the carrot shreds to release moisture;

Pour water and flour into the shredded carrots in batches to make a batter; because carrots are of different sizes and water content, when making the batter, you should base it on the actual situation and do not add them exactly according to the above amounts!

Add pepper powder, five-spice flour and aluminum-free baking powder and mix well. The batter should be thick and not slip when you pick it up.

Pour enough oil into the pan to cover the meatballs. When the oil is 50% to 60% hot, put the meatballs into the pan.

It is recommended to fry the fried meatballs again at high oil temperature to make the surface crispier and the oil content lower.