Fried Carrot Meatballs
Overview
When I was a kid, every Spring Festival, there would be two big pots of meatballs fried at home, one pot of meatballs and one pot of vegetarian meatballs. Vegetarian meatballs are usually made from green radish or carrot, with some homemade tofu, soybeans and chopped peanuts added. The meatballs fresh out of the pan are so fragrant that we little greedy cats can’t help but run to the kitchen to grab a few and eat them. Nowadays, although you can buy croquettes in many delicatessens outside, there are too many starches and additives, which makes the taste very poor. You are always worried that the oil in the croquettes outside is not clean. It’s better to make it yourself at home. It’s made with real ingredients, clean and hygienic, and you can add whatever ingredients you like. Carrots are called the little ginseng of the vegetable world because of their rich nutrition. Carrots are not only rich in carotene, but also rich in vitamin A. The β-carotene contained is a fat-soluble vitamin. Steaming, frying or deep-frying will facilitate the separation and release of nutrients, so that they can be easily absorbed by the body. Today we will let carrots play the starring role and make fried carrot balls. The fried carrot balls are crispy on the outside and soft on the inside. They not only have the fragrance of carrots, but also a light bean flavor.
Tags
Ingredients
Steps
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First of all, we need to prepare all the ingredients needed to make this [Fried Carrot Meatballs]: Home-style fried carrot meatballs only contain carrots and flour. The fried carrot meatballs we are going to make today are a special recipe of carrots, tofu, crushed soybeans and peanuts. Not only does it have a richer taste, but it is also particularly nutritious. Soak the soybeans and peanuts in water the night before.
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First wash the carrots, peel off the skin, remove the head and tail, and grate them into thin strips with a grater. If the grated carrot strips are too long, you can cut them with a knife, otherwise the shape will not look good when squeezing the meatballs, and it will not be easy to form a ball. Cut green onions into minced pieces and set aside.
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Take out the soaked soybeans and peanuts, wash them and put them in a food processor and beat them into pieces. If you are not afraid of trouble, you can also peel the soybeans and peanuts first, and then put them in the food processor and smash them.
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Put the grated carrots and chopped green onions into a cooking bowl, and add the beaten soybean and peanut residue. Add 3g of salt, 0.5g of pepper powder, 0.5g of chili powder, 10g of oyster sauce, and 5ml of sesame oil. Then wash the tofu with light salt water to remove the beany smell, crush the tofu with your hands and put it into a basin.
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Add 80g of flour and mix all the ingredients thoroughly with your hands to form a sticky dough, which can be easily squeezed into the shape of balls later. Note that it is best not to stir with chopsticks but with your hands, so that all the ingredients can be more fully integrated.
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Add enough peanut oil to the pot, and when the oil temperature is about 40 to 50% hot, turn down the heat. Take an appropriate amount of dough and put it into your hands, scoop out the balls with your hands and put them into the pot. Because it will be slower to squeeze the meatballs one by one, the oil temperature cannot be too high. If the oil temperature is too high, the skin of the meatballs in the pan will be fried quickly, but the inside of the meatballs will not be cooked yet.
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When the meatballs are packed and put into the pot, turn to medium heat and fry until the meatballs float. When the surface of the meatballs is slightly yellow, control the oil and remove.
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After the meatballs have cooled down, heat the oil pan again, put the meatballs into the pan and fry them again. Fry until the meatballs turn golden brown and remove the oil. Golden, crispy and crunchy fried carrot balls are ready.
