Fried radish meatballs

Overview

This dish is crispy on the outside and soft and glutinous on the inside when it's hot. When it's cool, it can be made into meatball soup.

A large piece of white radish weighs more than a pound, a green onion and half a piece of ginger.
Grate the white radish into shreds with a grater, add 5 grams of salt and marinate for a while. (5 grams of salt is too much, a bit salty.)
Finely chop onions and ginger.
Add the minced onion and ginger to the shredded radish, 2 grams of thirteen spices, 1 gram of pepper, and a little oyster sauce (optional).
Add rice (rice is not required), flour, and mix well. The amount of flour depends on how much water comes out of the radish. If no rice is added, more flour will be added.
The mixed batter is slightly thin, so it will be soft when fried. If there is too much flour, it will be hard when fried. Then heat the oil pan, the amount of oil should be enough to cover the meatballs you made.
It's the same as squeezing meatballs, but it's a bit thin. When you squeeze it, soup drips down your hand. It's hard to squeeze. After making a few, I changed to using a small spoon, which is more convenient and makes it round and even, but I can't spare my hand to take pictures.
Heat 70-80% of the oil to medium heat, add the meatballs, push them slowly after they are set, otherwise they will fall apart. Fry until golden brown and float on the oil surface, then take it out of the pan.
It's golden and crispy when eaten hot. You can fry more, let it cool and freeze it in the refrigerator, and you can take it out to make meatball soup at any time.