Crispy Sweet Potato Balls

For crispy sweet potato balls, first preheat the oven to 180 °C hot air. Bake the sweet potatoes with the skin on for about 45 minutes until they are soft. Peel and mash finely.

Wash the young onions and cut them into thin rings. Melt the butter and fry the young onions in it. Finely chop the shrimp. Add to the sweet potatoes and mix with half of the panko crumbs as well as yolk, salt and pepper. Form balls.

To coat the balls with breadcrumbs, first pass them through the flour, then through the beaten egg and finally through the panko crumbs.

Deep fry in hot fat (do cooking spoon test) for about 5 minutes.

Serve crispy sweet potato balls.

Preparation Tip:

Crispy sweet potato balls can also be made with chicken instead of shrimp.

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