This Sweet Pota Ball Recipe makes a crispy snack utilizing orange and purple candy potatoes. They’re deep-fried, naturally vegan, and gluten-free!
For extra Thai steet meals snacks with a crispy texture, strive these deep-fried bananas or wontons!
I realized the right way to make these at my Thai restaurant and even bought them on the yearly market proper in entrance of it! I’ve examined this recipe extra occasions than I can rely, and so they all the time come out gentle, crispy, and by no means greasy.
Just a fast word
This recipe is straightforward and enjoyable to make with children! Once the dough’s prepared, their little arms will love rolling and shaping every ball.
I like utilizing each purple and orange candy potatoesidentical to those bought in my village right here in Thailand.
Hope you’re keen on these as a lot as I do!
Ingredient notes and substitutes
I’ve included detailed suggestions and step-by-step photographs under. If you simply need the summarized model, scroll straight to the printable recipe card!
- Orange or purple candy potato (9 oz) – You can use both, or combine each for enjoyable shade and a barely completely different sweetness.
- Pickling lime water (2 tbsp) – Made from food-grade calcium hydroxide, this clear resolution helps make the balls crisp outdoors and chewy inside. Find it at Asian grocery shops or on-line.
- Coconut milk (slightly below 1/4 cup) – Adds a little bit richness and helps convey the dough collectively.
- Tapioca flour (1 1/4 cup) – This provides the chewy, stretchy texture. Don’t swap with cornstarch, it’s not the identical!
- Baking powder (1 tsp) – Helps them puff up barely when fried.
- White sugar (1/3 cup) – Feel free to regulate to style.
- Salt (1/2 tsp) – Balances the sweetness.
Step-by-step picture directions
Step 1: Cut the candy potatoes into massive chunks and steam them till fork-tender, about 20 minutes.
Step 2: Mash the steamed candy potatoes in a big bowl. Add tapioca starch, sugar, salt, and baking powder. Mix till the feel turns into crumbly and sandy.
Step 3: Slowly add coconut milk and lime water (or ice-cold water), kneading till the dough is easy, mushy, and never sticky. Let it relaxation for 20 minutes.
Step 4: Shape the dough into small, bite-sized balls.
Step 5: Heat oil in a deep-frying pan over medium-low warmth. Add the balls separately, avoiding overcrowding. After 10 seconds, stir gently with a spider skimmer to maintain them from sticking.
Step 6: Once they float, gently press and transfer them in a round movement utilizing the skimmer—this step is admittedly necessary and helps them puff! Fry every batch for five–10 minutes till golden and crisp. Enjoy, these are greatest eaten contemporary and heat!
Important recipe suggestions
- Sweet potatoes range in moistureso chances are you’ll want a little bit kind of coconut milk to convey the dough collectively.
- You can use a kitchen mixer or meals processor to mix the dough rapidly.
- Gently urgent and transferring the balls as they fry helps them puff up. This step is tremendous necessary for a lightweight, fluffy middle!
More avenue meals snacks you’ll love
That’s every part it’s essential know earlier than frying up a batch! Let me know the way you want this Thai candy potato balls recipe—and don’t neglect to observe me on Facebook, Instagramand Pinterest.
For Splai shorts Dor has Patuar Daswels.
This Thai candy potato balls recipe is deep fried till crispy and golden, naturally vegan and gluten free with a chewy fluffy middle.
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kitchen scale or measuring cups
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steamer to prepare dinner the potatoes till mushy
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Mixing bowl for mashing and mixing the dough
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potato masher or fork to mash the candy potatoes
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spider skimmer to stir and press the balls whereas frying
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deep frying pan or work
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paper towels or wire rack
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Cut candy potatoes into chunks and steam till fork-tender, about 20 minutes.
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Mash the potatoes, then combine in tapioca starch, sugar, salt, and baking powder till it kinds a crumbly, sand-like texture.
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Gradually add coconut milk and lime water (or ice-cold water). Knead till the dough is easy and never sticky. Let relaxation for 20 minutes.
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Roll the dough into small, even balls.
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Heat oil in a deep pan over medium-low. Add balls separately, avoiding crowding. Stir gently after 10 seconds to stop sticking.
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Once they float, gently press and swirl them within the oil to assist them puff. Fry for five–10 minutes, till golden and crisp.
- Use the vitamin card on this recipe as a suggestion.
- Pickling lime water – Made from food-grade calcium hydroxide, this clear resolution helps make the balls crisp outdoors and chewy inside. Find it at Asian grocery shops or on-line.
- You might have to regulate the coconut milk relying on the moisture in your candy potatoes.
- A mixer or meals processor makes dough prep simpler.
- Press and swirl the balls whereas frying to assist them puff and keep fluffy. Important!
Calories: 22kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 35mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg
Frequently requested questions
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Do these retailer nicely?
These are greatest eaten contemporary and heat. They lose their texture as soon as cooled, so I like to recommend making simply what you’ll eat.
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Can I make the dough forward of time?
Yes, you may prep the dough a couple of hours prematurely and maintain it within the fridge. Just cowl it nicely to stop it from drying out. Let it come again to room temp earlier than shaping and frying.
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Why didn’t my candy potato balls puff up?
It’s normally from two issues: the oil wasn’t scorching sufficient, or they weren’t moved round whereas frying. Gently urgent and rotating them within the oil helps create that gentle, ethereal texture.
