Crispy on the outside, fluffy on the inside – these Garlic-Coated Potato Balls are a delightful Vietnamese snack that's addictive in the best possible way. Imagine the satisfying crunch of perfectly browned potatoes, generously coated in a fragrant garlic-infused batter, each bite bursting with savory flavor. These aren't your average potato balls; the unique blend of spices and the perfectly balanced crispy texture elevate them to a whole new level of deliciousness. They’re perfect as a party appetizer, a satisfying snack, or even a tasty addition to a larger meal.
Forget everything you thought you knew about potato balls; this recipe unlocks a world of flavour and texture. These golden orbs of deliciousness are surprisingly easy to make, and the addictive aroma alone will have your whole house craving a taste. Ready to create your own batch of irresistible Garlic-Coated Potato Balls? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Bottle
- Stove
- Bowl
- Knife
- Pan
Ingredients
- Potatoes: 400g (3 tubers)
- Tapioca starch: 80g
- White sesame seeds: 10g
- Garlic: 10g
- Green onions: 2 stalks
- Sugar: 1 tablespoon
- Soy sauce: 2 tablespoons
- Chili powder: 1/4 tablespoon (optional)
- Cooking oil: 3 tablespoons
- Water
Step-by-Step Instructions
Step 1. Prepare the Potato Dough
- Peel and cut the potatoes in half. Cut off the string ends (1cm long).
- Boil the potatoes for about 5 minutes until cooked.
- Mash the hot potatoes until smooth.
- Add tapioca starch and mix well.
- Knead the dough until dry and soft. Roll into small balls using a bottle to create a uniform shape.
Step 2. Cook and Chill the Potato Balls
- Boil the potato balls for about 2 minutes, until they float to the surface.
- Immediately transfer the cooked potato balls to a bowl of ice water to prevent them from becoming mushy and maintain a soft, chewy texture. Soak for about 5 minutes.
Step 3. Make the Garlic Sesame Sauce
- Roast sesame seeds until golden brown (about 30 seconds).
- Mix roasted sesame seeds, soy sauce, chili powder (optional), minced garlic, green onions, and cooking oil.
Step 4. Coat and Serve
- Add the drained potato balls to the sauce and mix well.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Choose firm potatoes that are not soft or wilted.
- Don't overboil the potato balls; otherwise, they will swell up.
Nutrition
- N/A
FAQs
1. Can I use frozen potatoes?
While fresh potatoes are best for optimal texture, you can use frozen potatoes. Make sure to thaw them completely and pat them very dry before proceeding with the recipe. You may need to adjust cooking time slightly.
2. How can I make the potato balls crispier?
Ensure the potatoes are completely dry before coating them in the batter. Fry in hot oil (around 350°F/175°C) and don't overcrowd the pan. A double-fry (a quick fry, then a rest, then a final fry) can achieve extra crispiness.
3. What can I substitute for the garlic?
While garlic is key to the flavor profile, you can experiment with other aromatics. Onion powder or a blend of dried herbs could be used, but the flavor will be different.
These crispy garlic-coated potato balls are a guaranteed crowd-pleaser, offering a delightful blend of textures and flavors. From appetizer to snack, their versatility makes them perfect for any occasion. So, gather your ingredients and get ready to experience the deliciousness of this authentic Vietnamese treat!