Viral Chewy Potato Balls (recipe in description) #recipe #asmr #cooking
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Viral Chewy Potato Balls (recipe in description) #recipe #asmr #cooking
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Crispy Chewy Potatoes with Spicy Orange Glaze 🥔🍊
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 2-3
INGREDIENTS
Potato Base
2-3 medium gold potatoes (peeled and roughly chopped)
1/2 cup + 1 tbsp water
3/4 cup tapioca starch
1/2 tsp salt
Neutral oil for deep frying
Spicy Orange Glaze
1/4 cup orange juice, freshly squeezed
1 tsp orange zest
2 tbsp gochujang (Korean chili paste)
1 tbsp honey or brown sugar
1 tbsp soy sauce
1 clove garlic, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes or cayenne pepper (optional)
1 tsp sesame oil
Garnish
Fresh parsley, finely chopped
INSTRUCTIONS
1. Place peeled and chopped gold potatoes and water into a blender. Blend on high until completely smooth with zero lumps.
2. Pour the blended potato mixture into a microwave-safe bowl. Microwave in 30-to-45-second intervals, stirring in between, for about 4–5 minutes total until it turns into a thick, glossy, sticky paste.
3. Stir salt and tapioca starch directly into the hot potato paste. Knead until a smooth, stretchy dough forms. Transfer the warm dough into a piping bag or a sturdy zip-top bag with a bottom corner snipped off.
4. In a small bowl, whisk together orange juice, orange zest, gochujang, honey, soy sauce, minced garlic, ginger, and red pepper flakes. Pour into a small saucepan over medium heat and simmer for 3–4 minutes until it reduces into a sticky, bright orange glaze. Turn off the heat and stir in sesame oil. Set aside.
5. Heat 2 inches of neutral oil in a deep pan to 325°F (165°C). Pipe short strands of potato dough directly into the hot oil, using kitchen scissors to snip them off. Fry in small batches for 2–3 minutes until puffed, cooked through, and very pale golden. Drain on a wire rack or paper towels for at least 5 minutes.
6. Increase the oil temperature to 375°F (190°C). Return the par-fried potatoes to the oil in small batches and fry for 1–2 minutes until deeply golden brown and extra crispy on the outside. Drain briefly.
7. Garnish with chopped parsley and serve immediately alongside the spicy orange glaze for dipping.
#asmr #cooking #recipe
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 2-3
INGREDIENTS
Potato Base
2-3 medium gold potatoes (peeled and roughly chopped)
1/2 cup + 1 tbsp water
3/4 cup tapioca starch
1/2 tsp salt
Neutral oil for deep frying
Spicy Orange Glaze
1/4 cup orange juice, freshly squeezed
1 tsp orange zest
2 tbsp gochujang (Korean chili paste)
1 tbsp honey or brown sugar
1 tbsp soy sauce
1 clove garlic, minced
1 tsp grated fresh ginger
1/2 tsp red pepper flakes or cayenne pepper (optional)
1 tsp sesame oil
Garnish
Fresh parsley, finely chopped
INSTRUCTIONS
1. Place peeled and chopped gold potatoes and water into a blender. Blend on high until completely smooth with zero lumps.
2. Pour the blended potato mixture into a microwave-safe bowl. Microwave in 30-to-45-second intervals, stirring in between, for about 4–5 minutes total until it turns into a thick, glossy, sticky paste.
3. Stir salt and tapioca starch directly into the hot potato paste. Knead until a smooth, stretchy dough forms. Transfer the warm dough into a piping bag or a sturdy zip-top bag with a bottom corner snipped off.
4. In a small bowl, whisk together orange juice, orange zest, gochujang, honey, soy sauce, minced garlic, ginger, and red pepper flakes. Pour into a small saucepan over medium heat and simmer for 3–4 minutes until it reduces into a sticky, bright orange glaze. Turn off the heat and stir in sesame oil. Set aside.
5. Heat 2 inches of neutral oil in a deep pan to 325°F (165°C). Pipe short strands of potato dough directly into the hot oil, using kitchen scissors to snip them off. Fry in small batches for 2–3 minutes until puffed, cooked through, and very pale golden. Drain on a wire rack or paper towels for at least 5 minutes.
6. Increase the oil temperature to 375°F (190°C). Return the par-fried potatoes to the oil in small batches and fry for 1–2 minutes until deeply golden brown and extra crispy on the outside. Drain briefly.
7. Garnish with chopped parsley and serve immediately alongside the spicy orange glaze for dipping.
#asmr #cooking #recipe
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