Crispy Fried Sweet Potato Balls
Golden-brown fried sweet potato balls made with steamed sweet potato, tapioca flour, and caster sugar. Soft and chewy inside with a crispy exterior. Dust with powdered sugar or serve with maple syrup for a delightful snack or dessert.
Ingredients
- 1 lb sweet potato, washed
- ½ cups tapioca flour
- ¼ cups superfine sugar
- vegetable oil, for deep-frying
Instructions
- 1
Steam sweet potato until cooked through, then remove from heat
- 2
Peel skin and mash sweet potato until smooth
- 3
Add tapioca flour and superfine sugar, mix by hand until soft dough forms and no longer sticky
- 4
Divide dough into equal portions and roll into balls
- 5
Heat oil in wok over medium-low heat
- 6
Deep fry balls until golden brown, then remove and drain on paper towel
- 7
Dust with powdered sugar or serve with maple syrup
Tips
Mix dough gently by hand to avoid overworking and toughening the texture
Ensure oil temperature is not too high to prevent outside burning before inside cooks
Good to Know
Keep in airtight container at room temperature up to 2 days
Prepare dough and shape balls up to 4 hours ahead, refrigerate covered
Best served warm with powdered sugar or maple syrup
Common Mistakes
Do not overmix dough to avoid tough, dense balls
Do not use high heat to avoid burning exterior before interior cooks through
Do not overcrowd wok to maintain oil temperature and ensure even cooking