Best 8 Deep Fried Sweet Potato Balls Recipes

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In the realm of culinary delights, one dish that stands out for its unique flavors and textures is deep-fried sweet potato balls. These golden-brown orbs captivate the taste buds with their crispy exteriors and soft, pillowy interiors. Made with a blend of sweet potatoes, spices, and herbs, these delectable treats can be enjoyed as a snack or served as a side dish to complement a variety of cuisines. From classic recipes passed down through generations to innovative variations that incorporate modern ingredients, there's a world of deep-fried sweet potato ball recipes waiting to be explored. This article delves into the captivating world of deep-fried sweet potato balls, presenting a collection of carefully curated recipes that cater to diverse tastes and dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY POTATO BALLS



Crispy Potato Balls image

Provided by Ree Drummond : Food Network

Time 1h25m

Yield 12 balls

Number Of Ingredients 16

1 1/2 cups Mashed Potatoes, recipe follows, cold
1/4 cup all-purpose flour
1 large egg
1 tablespoon chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
1/4 teaspoon freshly ground black pepper
3/4 cup dried breadcrumbs
Vegetable oil, for frying
Kosher salt
5 pounds russet or Yukon gold potatoes
3/4 cup (1 1/2 sticks) salted butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 cup half-and-half, or more if desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

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.

DEEP-FRIED SWEET POTATO BALLS



Deep-Fried Sweet Potato Balls image

Cooked, mashed sweet potatoes are molded around brown sugar and coconut, rolled in sesame seeds and deep fried in this unique snack.

Provided by Diana

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 35m

Yield 5

Number Of Ingredients 8

¾ pound sweet potatoes-- cooked, peeled and mashed
4 teaspoons cornstarch, divided
1 pinch salt
1 tablespoon water
1 cup shredded coconut
½ cup brown sugar
¾ cup sesame seeds
1 ½ quarts oil for deep frying

Steps:

  • In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
  • Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
  • Fry balls in oil until golden. Drain on paper towels. Serve.

Nutrition Facts : Calories 623.4 calories, Carbohydrate 45.1 g, Fat 49.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 15.5 g, Sodium 34.1 mg, Sugar 26.7 g

TAIWANESE DEEP FRIED SWEET POTATO BALLS



Taiwanese Deep Fried Sweet Potato Balls image

A Taiwanese Nightmarket STAPLE dish that everyone LOVES - Deep Fried Sweet Potato Donut holes (地瓜球) is a MUST try and super easy to make at home! If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT'S IT! A Gluten-Free dessert that you need to try!

Provided by Tiffany

Categories     Dessert     Snack

Number Of Ingredients 3

250 g of Japanese Yam
2-3 tbsp Sugar
90 g of Sweet Potato Flour/Tapioca Starch

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.

BAKED SWEET POTATO BALLS



Baked Sweet Potato Balls image

This is a must at our house on Thanksgiving and Christmas.

Provided by Dmarcks

Categories     Appetizers and Snacks

Yield 9

Number Of Ingredients 6

1 (40 ounce) can sweet potatoes, drained
¼ cup butter
salt to taste
3 cups crushed cornflakes cereal
¾ cup real maple syrup
10 large marshmallows

Steps:

  • Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter or margarine. Salt to taste.
  • Hand pat mixture into 3 inch diameter balls. Roll in crushed corn flakes and put into 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
  • Bake at 325 degrees F (165 degrees C) for 40 minutes. The last fifteen minutes put a marshmallow over each ball.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 58.5 g, Cholesterol 13.6 mg, Fat 5.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 178.5 mg, Sugar 27.4 g

SWEET POTATO BALLS



Sweet Potato Balls image

May be frozen for later use. Just increase baking time if frozen.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 cups peeled and chopped sweet potatoes
¼ cup butter, softened
¾ cup brown sugar
2 tablespoons milk
¼ teaspoon salt
½ teaspoon grated lemon zest
8 large marshmallows
½ cup crushed corn flake cereal

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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g

DEEP-FRIED SWEET POTATOES



Deep-Fried Sweet Potatoes image

A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 large sweet potatoes (about 2 pounds), skin on, scrubbed and cut into 4-inch sticks, each 1/2-inch thick
4 cups (1 quart) canola oil
3/4 cup plus 2 tablespoons cornstarch
1/2 cup lager beer
Easy Mediterranean Spice

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 BALLS



Sweet potato balls image

Make a Taiwanese snack favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown

Provided by Ben Lee

Categories     Snack

Time 1h10m

Yield Makes 25

Number Of Ingredients 4

175g sweet potato peeled and roughly chopped (prepared weight)
35g caster sugar
125g tapioca starch
vegetable oil, for deep-frying

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.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.01 milligram of sodium

DEEP-FRIED SHRIMP POTATO BALLS RECIPE BY TASTY



Deep-fried Shrimp Potato Balls Recipe by Tasty image

Here's what you need: raw shrimps, salt, pepper, russet potatoes, butter, egg yolk, salt, pepper, paprika, garlic powder, flour, flour, egg, panko breadcrumb, oil

Provided by Tasty

Categories     Appetizers

Yield 15 balls

Number Of Ingredients 15

15 raw shrimps
salt, for seasoning
pepper, for seasoning
3 russet potatoes
1 tablespoon butter
1 egg yolk
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons garlic powder
2 tablespoons flour, if the texture is too wet
flour
1 egg
panko breadcrumb
oil, for frying

Steps:

  • Peel off the shrimp skin (leave the tail on) and salt and pepper the shrimp for seasoning.
  • Cook the potatoes, mash them into small crumbs and add in butter and egg yolk. (If the texture is too wet, go ahead and add in some flour.)
  • Mix until smooth and then add in salt, pepper, paprika, and garlic powder for seasoning, mix well.
  • Take about ⅓ cup mashed potato, form into a ball shape, poke a hole on the top, then put a shrimp inside, cover the shrimp well, and tighten the ball.
  • Dip the ball into flour, egg wash, and panko, and make sure the ball is fully covered well with all three ingredients. If needed, refrigerate the balls before frying.
  • Heat the oil between 350ºF to 375ºF (180ºC to 190ºC), then fry the shrimp ball until the outside is golden brown.
  • Let it cool down a bit, and then serve it right away with any kind of sauce.
  • Enjoy!

Nutrition Facts : Calories 105 calories, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams

Tips:

  • Select firm and evenly shaped sweet potatoes, as they will hold their shape better during frying.
  • Soak the sweet potato shreds in cold water for at least 30 minutes to remove excess starch, which will help prevent the balls from becoming too sticky.
  • Squeeze the sweet potato shreds thoroughly to remove as much water as possible before mixing with the other ingredients. This will help the balls stay crispy.
  • Use a combination of all-purpose flour and cornstarch to coat the sweet potato balls. The all-purpose flour will provide structure, while the cornstarch will help create a crispy coating.
  • Heat the oil to the correct temperature before frying the sweet potato balls. The ideal temperature is between 350°F and 375°F (175°C and 190°C). If the oil is too hot, the balls will brown too quickly and may not cook through. If the oil is too cool, the balls will absorb too much oil and become greasy.
  • Fry the sweet potato balls in small batches to avoid overcrowding the pan. This will help ensure that they cook evenly.
  • Drain the sweet potato balls on paper towels to remove excess oil.
  • Serve the sweet potato balls hot with your favorite dipping sauce, such as ketchup, mayonnaise, or Sriracha.

Conclusion:

Deep-fried sweet potato balls are a delicious and easy-to-make snack or side dish. They are crispy on the outside, soft and fluffy on the inside, and have a slightly sweet flavor. Sweet potato balls can be enjoyed on their own or served with a variety of dipping sauces. With a few simple tips, you can make perfect sweet potato balls every time.

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