Taiwanese Fried Sweet Potato Balls (Dairy-Free)

Ingredients

• 1 1/2 cups Sweet Potato (cooked and mashed)
• 3/4 cup Tapioca Starch
• 1/4 cup Glutinous Rice Flour
• 2 tbsp Sugar
• 2 tbsp Dairy-Free Milk (unsweetened)
• 3 cups Neutral Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 1/2 cups of cooked and mashed sweet potato, the 3/4 cup of tapioca starch, the 1/4 cup of glutinous rice flour, and the 2 tbsp of sugar.
2. 2Pour in the 2 tbsp of dairy-free milk and knead everything together with your hands until a smooth and pliable dough forms. This should take about 3-5 minutes.
3. 3Roll the dough into small balls, about 2.54 cm in diameter. You should have about 15-20 balls.
4. 4Pour the 3 cups of neutral oil into a wok or deep fryer. Heat the oil over medium-high heat until it reaches 163°C (160°C).
5. 5Carefully add the sweet potato balls to the hot oil in batches, being careful not to overcrowd the wok. Fry for 3-5 minutes per batch, or until the balls float to the surface and turn a golden brown color.
6. 6Use a slotted spoon to remove the fried sweet potato balls from the oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Taiwanese Fried Sweet Potato Balls warm.

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