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Side Dish
Asian
24 one-inch balls
15 minutes
10-15 minutes
12 ounces cold mashed potatoes (cooked)
1 cup jicama, finely chopped
3½ tablespoons organic carrots, grated
3 dried mushrooms, rehydrated and chopped
2 slices ginger root, finely chopped
1 clove organic garlic, finely chopped
2 tablespoons flour
¾ teaspoon salt
1 teaspoon sugar
½ teaspoon sesame oil
Pinch white pepper
1½ egg yolks, lightly beaten
¼ cup cornstarch for coating
4 cups oil
Combine the first 12 ingredients in a large bowl. Shape into 24 one-inch diameter balls, coating each ball with a little cornstarch.
Heat oil in a wok over high heat. Deep fry the balls until golden brown, 8 - 10 at a time. Drain and set aside.
Place lettuce leaves on a serving platter or individual plates, place vegetable balls on top, and serve with All-Purpose Dipping Sauce or your favorite dipping sauce.
Used 6 tablespoons oil absorbed.
