Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Boulettes de patates douces à la thaïlandaise
Des boulettes croustillantes à l'extérieur et moelleuses à l'intérieur, inspirées des snacks de rue thaïlandais. Elles sont faites à base de patate douce, de fécule de tapioca et de sucre, puis frites à 150 °C. Idéales en apéritif ou en encas gourmand.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Faire évaporer les patates douces après la cuisson à la vapeur.
- • Laisser reposer la pâte 10 minutes avant de former les boulettes.
- • Surveiller la température de l’huile (120 °C pour le démarrage, 150‑160 °C pour la friture).
- • Appuyer fermement sur les boulettes pendant la friture pour les faire gonfler.
Safety Warnings
- • L’huile chaude peut provoquer des brûlures graves ; manipulez avec des gants ou des ustensiles longs.
- • Utilisez un thermomètre pour éviter de sur‑chauffer l’huile au‑delà de 180 °C.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Thai Curry Pastes (Red, Yellow, Green, Panang, Massaman)
Homemade Thai curry pastes for the five most popular Thai curries—Red, Yellow, Green, Panang, and Massaman. This recipe walks you through creating a versatile aromatic base using a pestle and mortar, then customizing each paste with the right chilies and spices. The pastes can be stored in the fridge or freezer for weeks and used in a variety of dishes.
Tom Kha Gai (Thai Chicken Coconut Soup)
A classic Thai soup featuring tender chicken simmered with galangal, lemongrass, kaffir lime leaves, and coconut milk, finished with fresh herbs and lime juice for a creamy, aromatic, and tangy dish. This recipe is adapted for a small condo kitchen and uses accessible ingredients and ready-made coconut milk.
Authentic Thai Green Chicken Curry
A fragrant, creamy Thai green curry made with chicken, mushrooms, and a homemade blend of lemongrass, kaffir lime leaves, galangal, and ready-made green curry paste. Finished with coconut milk and served best with jasmine rice. This recipe is adapted for home cooks using ingredients available at Asian grocery stores and supermarkets.
Chicken parcels with Thai betel leaves
Marinated chicken cubes, wrapped in Thai betel leaves and fried in hot oil, served with a sweet‑savory sauce. A flavorful recipe inspired by Thailand, easy to prepare and perfect for an original dinner.
Kumji Namo (Thai Pork & Tomato Noodle Soup)
Kumji Namo is a comforting northern Thai noodle soup featuring tender pork ribs, a rich pork‑tomato broth, ground pork, blood tofu, and rice vermicelli, finished with fresh herbs, bean sprouts, pickled mustard greens, fried garlic and lime. The broth is intensely flavored with a homemade curry paste, fermented soybean paste and fish sauce, making it perfect for a hearty meal that tastes even better the next day.
Tigrecoupler – Marinated Beef with Tamarind and Lemon Sauce
An ultra‑simple Thai recipe of marinated beef, pan‑grilled and drenched in a tangy‑spicy tamarind, lemon, coriander and chili sauce. Perfect for a quick dinner full of exotic flavors.