Fried persimmon meatballs
Overview
This is the first time to fry persimmon meatballs. Every year when the persimmons are in season, my husband will buy a big bag of persimmons and fry them for me. No need to add sugar, it’s already very sweet! My husband and I especially like to eat persimmon meatballs. They are soft and sweet and we can't stop talking! Because this meatball absorbs oil, although it is delicious, it must be controlled, otherwise it will be delicious and sweet when you eat it, and you will feel guilty after eating it. Business has been very busy recently, and my husband is busy running around all day, so I just thought about trying croquettes myself. If I don’t try it, I will never make it. I'm not good at fried food, but in order to let my husband come back to eat delicious meatballs, I still mustered up the courage to give it a try! I also fried two pieces of chicken steak for lunch tomorrow. I was extremely busy during the frying process! You need to put the meatballs in, turn them over, and take pictures. When you put the meatballs in your hands, you need to put a little water on them, otherwise they will stick to your hands! The batter is a little thin, but this is actually what you want, so that the fried balls will be soft. But I put some sugar before, but the skin of the meatballs broke during the frying process, and some of the inner parts popped out, making the meatballs look like they had tumors. When I tasted one, they were still a little hollow, and the insides all popped out. Will they be solid? ! Later, I called my mother to consult and she said that there was too much soup and she had to add some more flour. Well, I added some more flour, and the fried balls were rounder, but not as soft as before. There is no other way, this is the only way! Lesson learned next time!
Tags
Ingredients
Steps
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Prepare the persimmons.
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Remove the stems from the persimmons and wash them clean.
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Hold a persimmon in your hand with the base of the fruit facing down. Gently hold it, and all the pulp and juice inside will come out. Throw away the skin.
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Pick out the core inside. Mix well with chopsticks.
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Add appropriate amount of white sugar and mix well. (The persimmons I bought this time were not very sweet. I was afraid that adding flour would make them less sweet, so I added some sugar. If the persimmons were very sweet, there would be no need to add sugar.)
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Add an appropriate amount of flour, preferably in batches.
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Mix well.
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Dig some with a spoon like this, just make sure it hangs upside down and won't fall down quickly.
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Dip a little water on your hands, take a little batter and shape it into a round shape. (This was until the end of the explosion, so I had time to take pictures of the plastic surgery steps.)
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Pour an appropriate amount of oil into the pot, heat it up, add a meatball, and test the oil temperature first. It's enough to have bubbles all around, and fry on low heat throughout. If the oil temperature is OK, quickly lower the raw meatballs into the oil pan one by one. Spread them out when placing them to avoid sticking together.
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Use chopsticks to turn frequently to avoid burning. Fry until golden brown and remove to control oil.
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These are fried meatballs.
