White Radish and Pork Fritters 酥炸蘿蔔絲肉丸

🧂 Ingredients

• 900 g White radish

  aka lo bak (Daikon is similar and can also be used)
• 300 g Ground pork
• 2 Large eggs
• 2 stalks Green onions
• 80 g Sweet potato starch

  to be mixed with in the fritters (Approx 7% of total weight of white radish and pork)
• ½ c Sweet potato starch

  to cover the outside of the fritters
• 1 tsp Sugar

  for marinade
• 1 tsp Light soy sauce

  for marinade
• ½ tsp Salt

  for pork marinade
• 1 tsp Corn starch

  for marinade
• 1 tsp Salt
• 1 tsp Japanese 7 spice powder

  (Nanami Togorashi)
• 1 tsp 5 spice powder
• 1 L Oil

  for deep frying

Instructions

• 1 Peel and wash the white radish then grate
• 2 Blanche the grated white radish in a pot of boiling water for 1 minute and drain
  in a colander
• 3 After white radish has cooled, take a handful and squeeze out the water and put
  into a mixing bowl. Continue until all the white radish have had the water
  extracted and set aside The goal is to squeeze out as much liquid as possible
• 4 Wash and chop the green onions into small pieces and set aside
• 5 Marinade the ground pork with 2 large eggs, 1 tsp sugar, 1 tsp light soy sauce,
  ½ tsp salt, 1 tsp cornstarch. Mix well
• 6 Add grated white radish into pork mixture and mix well
• 7 Add 1 tsp salt and 80g sweet potato starch and mix well
• 8 Add green onions to the mixture and mix well
• 9 Add 1 c sweet potato starch onto a plate For pan-frying, go to step 21
• 10 Prepare oil and pot for deep-frying. Heat oil to 130˚C or 266˚F
• 11 Use 2 spoons or a small-sized ice cream scoop to shape a meatball that is
  approx. 3 cm or 1” in diameter and then put it into the sweet potato starch Use
  a spoon to apply the sweet potato starch onto the meatball. Once the meatball is
  covered with the sweet potato starch, then they won’t be sticky when you touch
  them with your hands
• 12 Roll the meatball around the sweet potato starch until the whole meatball is
  covered
• 13 Then use your hands to roll it into a ball and set aside. Continue until all the
  meatballs are rolled
• 14 When the oil is at 130˚C or 266˚F, you can start putting the balls in the oil.
  The balls won’t expand but you should still avoid overcrowding to prevent the
  oil temperature from lowering too much. I used a 14” wok with 1 L of oil and I
  could put in around 12 meatballs at a time
• 15 Fry for 5 minutes and remove from the oil and onto a grid pan to rest. Continue
  frying until all the meatballs have fried for 5 minutes
• 16 Once all the meatballs have been fried once, increase the heat until the oil
  temperature is 180˚C or 356˚F.
• 17 Prepare a large mixing bowl or paper bag to coat the fritters with the spice
  powders
• 18 Put the meatballs back into the oil for a second fry. This time, fry for 1-2
  minutes until they are golden in colour. Remove from the oil and onto the grid
  pan
• 19 Put the balls into a bowl or paper bag and add 1 tsp of Japanese 7 spice Powder
  and 1 tsp of 5 spice powder and mix well
• 20 Serve
• 21 Use 2 spoons and form a ball with the meat mixture
• 22 Place it into the sweet potato starch and roll it around until the entire
  meatball is covered
• 23 Gently press on the ball to flatten it. Continue until all the meat mixture has
  been used Do not set them aside too long (you have approx. 10 minutes) before
  cooking as the moisture from the meat mixture will wet the starch and become
  sticky. You can fry the patties in 2 batches to prevent the starch from getting
  wet
• 24 Fry the patties on medium-high heat for approx. 2 minutes on each side until
  done.
• 25 Mix 1 tsp of Japanese 7 spice powder and Chinese 5 spice powder in a container.
  Use a spoon to sprinkle on both sides of the patties
• 26 Serve

Nutrition Info