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Thai-style Sweet Potato Balls
Crispy on the outside and fluffy on the inside, inspired by Thai street snacks. Made with sweet potato, tapioca starch and sugar, then fried at 150 °C. Perfect as an appetizer or a tasty snack.
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Critical Success Points
- • Let the sweet potatoes evaporate after steaming.
- • Let the dough rest 10 minutes before shaping the balls.
- • Monitor the oil temperature (120 °C for start, 150‑160 °C for frying).
- • Press firmly on the balls during frying to make them puff.
Safety Warnings
- • Hot oil can cause severe burns; handle with gloves or long utensils.
- • Use a thermometer to avoid overheating the oil beyond 180 °C.
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