Best Deep Fried Sweet Potato And Jalapeno Balls Recipes

CHEESY JALAPENO POTATO POPPERS

Steps:

• Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
• Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
• Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.

TAIWANESE DEEP FRIED SWEET POTATO BALLS

Steps:

• Cut Japanese Yam into thin slices and steam for 20 minutes or until soft.
• Once the Japanese yam is soft, add in sugar, and mash together.
• Next, add in sweet potato flour and mash. Once it is safe to touch, knead until it forms into a dough.
• Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball.
• In a pot, add in oil, turn the heat to medium. I prefer a non-stick pot. Add in the ball and let it fry for 2-3 minutes. Stir to prevent sticking to the bottom.
• After 2-3 minutes, or until the sweet potato ball floats, keep press it down and fry for another 2-3 minutes or until it doubles in size and is golden brown.

DEEP-FRIED SWEET POTATOES

Steps:

• Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
• Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
• In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
• Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

SWEET POTATO TEMPURA

Steps:

• Beat eggs in a large bowl until frothy. Stir in salt, 3/4 cup plus 3 tablespoons ice water, and 3/4 cup plus 1 tablespoon flour until just incorporated but batter is still very lumpy.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dry sweet potato slices well. Dip 3 slices at a time in the batter, letting excess batter drip back into the bowl. Fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon onto a cooling rack set over paper towels. Repeat with remaining slices.
• Whisk rice wine and soy sauce together in a small bowl to make dipping sauce.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

SWEET POTATO BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
• Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

FRIED SWEET POTATOES

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

SWEET POTATO BALLS

Steps:

• Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in 1-2 tbsp water, then mix well until a pliable dough forms.
• Divide the dough into four and roll each piece into a long sausage shape around 2cm in diameter. Cut each length of dough into 2cm pieces and roll them into balls in the palm of your hand. Don't worry if they crumble, just keep squishing them until they form a ball.
• Half-fill a large, heavy-based saucepan with the oil. Heat over a medium temperature until a cooking thermometer reads 120C. Lower batches of the balls into the oil (you may need to cook them in two or three batches) and fry for 2 mins until they begin to float. When they are floating, turn down the heat slightly. Turn the balls in the oil using a slotted spoon until they expand in size, doing so every minute, for around 3-4 mins. Turn the heat back up and continue to deep-fry until golden brown.
• Transfer the balls onto kitchen paper using a slotted spoon. Leave to drain and cool a little, then serve.

DEEP FRIED SWEET POTATO AND JALAPENO BALLS

Steps:

• Cut sweet potatoes into one inch slices and boil. Dice jalapenos, garlic, and onion finely and set aside. When potatoes are tender to fork, please in a bowl while still hot. Add jalapenos, onions, garlic, bacon, chili powder, shredded cheese, butter, sour cream, salt, pepper and flour. Mash with mixer or back of fork til mixture is smooth. Let cool in refrigerator for at least one hour. Form into meatball sized balls and place on a plate. Heat vegetable oil in deep fryer or deep pot on medium high heat. Make sure oil is very hot before you deep fry. Carefully place potato balls into oil and let fry for 3-4 minutes. remove and place on paper towels to drain excess oil. Repeat until all potato balls are fried.