Crispy Veggie Balls

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These small veggie balls are really tasty and beautiful! Don’t try to make them into a whole meal though, they are far too cumbersome to make, but rather make them as a colorful, decorative garnish to go with any other dish.

You will need 1-2 round tea strainers (see photo), thongs and oven mitts.

Makes about 10 balls

1 red skin potato
1/3rd daikon
½ carrot
1/5th leek
¼ zucchini/courgette
1 tsp salt
Vegetable oil for frying

1. Cut fine julienne slices (thin batons) of the vegetables. (First slice thinly, then cut into batons)
2. Place in colander and add the salt. Let sit for 10 minutes (in order to remove some moisture before frying).
3. Rinse the vegetables and pat them dry with kitchen towels.
4. Heat the oil in a deep pan. Make sure the oil will cover the tea strainer but use a deep pan so that the oil does not reach higher than halfway up the side.
5. Take a small amount of veggies and place in a tea strainer, dip into the oil and let cook for a 30 seconds. Do not overstuff.
6. They should be served warm. I like to make them before hand and then, just before serving, reheat them in the oven.

160921-crispy-veggie-balls-9880160921-crispy-veggie-balls-9866Some tips for frying:
• Dip a small piece of vegetable in the hot oil, if it sizzles then the oil is hot enough.
• Don’t worry if some pieces stick out of the tea strainer, it will just make a more interesting looking ball.
• 30 seconds is usually a good amount of time but check to make sure that they are not still soft or too burnt and adjust you time accordingly.
• Don’t expect them all to come perfectly the first time. It takes some practicing to get the cooking just right and to remove them from the tea strainer without breaking. You will probably start by throwing out every 4th ball…
• If you have two tea strainers going, one can be dropped into the oil while you empty and re-stuff the next.
• Have a small spoon handy to empty out the vegetables if they stick a bit to the net.
• Use a thong and oven mitts so you don’t burn yourself.