Potato Cheese Ball
Potato Cheese Ball
- 2 medium-sized potatoes, wash and boil, peeled and pressed into the mud with a spoon
- Add 1 tablespoon milk, rice flour, 50 grams of salt and pepper and knead sticky dough
- The dough and potatoes into uniform size, etc., put the cheese on each slice into four smaller portions; potato dough package into a cheese slice, roll back rub evenly on round bread crumbs
- Heat the pan burning troughs twelve months or so, the ball gently into the potatoes, deep fry the surface of a small fire golden brown, slightly harder shell can, remove with kitchen paper to absorb the remaining oil, by hot food taste better
- PS: When the oil temperature is not too high fried potato balls
