Description
Original and fun appetizer with a crispy crust and soft center!
Ingredients
-
Potatoes
400 g
-
Potato starch
2 Tbsp
-
Semolina
1 Tbsp
-
Cellophane
80 g
-
Salt
-
Black pepper
-
Vegetable oil
Cooking
Potatoes cleaned, boil to readiness.
Drain the water, mash into a puree. Salt and pepper to taste. Add starch and semolina, knead well.
Rice vermicelli (funazu) crumble.
From potato dough with wet hands formed into balls the size of a walnut, roll them in vermicelli, tightly clasping.
In a small deep frying pan heat the oil and fry the balls until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.