- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 12 ounces Cold Mashed Potatoes (cooked)
- 1 cup Jicama finely chopped
- 3 1/2 tablespoons Organic Carrots grated
- 3 Dried Mushrooms rehydrated and chopped
- 2 slices Ginger Root finely chopped
- 1 clove Organic Garlic finely chopped
- 2 tablespoons Flour
- 3/4 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Sesame Oil
- pinch White Pepper
- 1 1/2 Egg Yolks lightly beaten
- 1/4 cup Cornstarch for coating
- 4 cups Oil
Directions
Combine the first 12 ingredients in a large bowl. Shape into 24 one-inch diameter balls, coating each ball with a little cornstarch.
Heat oil in a wok over high heat. Deep fry the balls until golden brown, 8 - 10 at a time. Drain and set aside.
Place lettuce leaves on a serving platter or individual plates, place vegetable balls on top, and serve with All-Purpose Dipping Sauce or your favorite dipping sauce.
Notes: * used 6 T oil absorbed
