Description
Potato-carrot delights bring golden comfort straight from Mediterranean kitchens, blending hearty root vegetables with crisp textures. Spiced with aromatic herbs and baked to perfection, you’ll savor each delectable bite of this simple yet extraordinary side dish.
Ingredients
Scale
Main Vegetables:
- 350 grams (12.3 ounces) potatoes, peeled and grated
- 150 grams (5.3 ounces) carrots, grated
- 20 grams (0.7 ounces) green onions, finely chopped
Binding Ingredients:
- 2 eggs
- 3 tablespoons cornstarch
- 3 tablespoons wheat flour
Seasoning:
- 1/4 teaspoon salt
- 1/5 teaspoon black pepper
Oil for frying
Instructions
- Grate potatoes and carrots into a spacious mixing vessel, creating a vibrant, textured base for the delightful appetizer.
- Incorporate finely sliced green onions, freshly ground black pepper, and salt into the vegetable mixture, blending the ingredients thoroughly to ensure even distribution of flavors.
- Whisk eggs separately, then pour into the vegetable blend, stirring meticulously to achieve a cohesive, uniform consistency.
- Dust cornstarch and wheat flour over the mixture, gently folding until the ingredients bind together, forming a slightly sticky yet manageable texture.
- Using clean hands, shape small portions of the mixture into compact, round balls, applying gentle pressure to maintain structural integrity.
- Warm cooking oil in a deep pan to 350°F, creating a shimmering surface that indicates optimal frying temperature.
- Carefully lower potato-carrot spheres into the hot oil, allowing them to transform into golden-brown morsels over 6-8 minutes, rotating periodically to ensure even caramelization.
- Extract the crispy delights using a perforated spoon, transferring them to absorbent paper towels to drain excess oil and maintain their delectable crunch.
- Let the potato-carrot balls rest for 2-3 minutes before serving, allowing them to cool slightly and develop a perfect crisp exterior.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best crispy texture and binding properties.
- Pat grated vegetables thoroughly with paper towels to remove excess moisture, ensuring crispier potato balls.
- Experiment with alternative flours like chickpea or almond flour for gluten-free variations that maintain a crunchy exterior.
- Keep oil temperature consistent around 350°F to prevent burning and achieve an even golden-brown color without absorbing excess oil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 160
- Sugar: 2g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg