Crispy Potato Balls

Wash a large potato. I steamed it in a pressure cooker for 20 minutes (the shortest time on my pressure cooker is 20 minutes).

After steaming, let it cool to room temperature.

Mash the potatoes into a paste with a knife.

Add an appropriate amount of salt, pepper, starch, and flour, adjusting according to the water content of the potatoes.

Mix it until it is evenly combined.

Put an appropriate amount of cooking oil in the pan. Use the left hand to squeeze out the potato balls with the thumb and forefinger, and dip a small spoon in the oil with the right hand. Then, use the spoon to take out the potato balls and place them in the pan to fry over low heat.

Fry lightly until slightly yellow and remove, then fry a second time until golden yellow and remove.

The potato balls are scooped out and plated, each one round and smooth, not collapsing or sinking, resembling small potatoes. They can be eaten with ketchup or salt and pepper, with an appealing color and a crispy exterior (as it appears in normal camera photos).