Frying with sesame seeds coating
Dear Friends ,
I tried to make the below sweet potato balls according to recipe & instructions but find that even after almost 2 cups of flour, my "dough" is still a gloopy paste.
When I tried to do the frying coated with sesame seeds . But the problem I faced that the sesame seeds got dark browned or burned while frying the balls or main iteam . Also , the sesame seeds scattered out in the oil from the food. Does not stick
all seeds with the food always . Some get scattered and some sticks. Can not get like the picture . http://rasamalaysia.com/malaysian-rec...
I also tried with other frying coated with sesame seeds earlier BUT same thing happened . The sesame seeds got either sticking burned or scattered out in the oil.
Any idea why? How can I get the excellent looking frying coated with sesame seeds like the picture . Please advise.
The recipe follows :
Sweet Potato Balls Recipe
1 lb of sweet potatoes
12 tablespoons of all-purpose flour
3 1/2 tablespoons of sugar
3 tablespoons of sesame seeds
Oil for deep frying
Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet
potatoes and discard. Smash the sweet potatoes and combine them with
flour, sugar, and just enough water to form a smooth dough that is
soft in texture but not sticky.
Divide dough into small, equal portions and roll them into balls.
Coat the balls with some sesame seeds. Deep fry the sweet potato
balls till golden brown. Dish out and drain well before serve.
I use rice flour and fry at abt 350 and no problem . I usually use peanut oil
Maybe you are heating oil to hot
also, I usually put in fridge abt an hour before frying
I haven't made this recipe, susmita, but it occurs that you could fry the little guys, then roll in melted butter or brush with a neutral oil and roll them in toasted seeds after frying to avoid the burning issue.