Taiwanese Deep Fried Sweet Potato Balls (3 Ingredients!)
A Taiwanese Night Market STAPLE dish that everyone LOVES, Deep Fried Sweet Potato Donut holes (地瓜球) is a MUST try and super easy to make at home! If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT’S IT! This is a Gluten-Free dessert that you need to try!
Sweet Potato Donut Holes
Night Market Fried Sweet Potato Balls
There is no way you will visit a night market in Taiwan and not see Deep Fried Sweet Potato Balls. It is one of the most well loved and popular dessert you can find at Taiwanese night markets. There’s nothing more exciting then watching a big pot of sweet potato balls puff up in the oil while waiting.
This crispy, sweet snack is basically a doughnut hole made with sweet potatoes and Japanese yam. It has a super QQ texture, which is chewy yet soft. Unlike western donut holes, the sweet potato ball is hollow on the inside, which keeps the dessert light and crispy.
Sweet Potato Ball Ingredients
- 250 g Japanese Yam
- 2-3 tbsp Sugar
- 90 g Sweet Potato Flour/Tapioca Starch
Sweet Potato Dough
I grew up eating Deep Fried Sweet Potato Balls at night markets, and I never realized how easy it is to make at home until my grandma showed me her recipe. All you need is three ingredients, yam, sweet potato flour, and sugar. To get the right texture, you HAVE to use Japanese Yam with the white or pale yellow flesh. They’re drier and starchier, and has the best moisture content for making this dessert. Depending on how sweet you like it, you can adjust the amount of sugar added as well.
You know your Deep Fried Sweet Potato Balls are successful if they’re golden brown and crispy on the outside, hollow on the inside, but chewy and soft when you take a bite.
Tips For Frying Sweet Potato Balls
The key to a perfect sweet potato ball is that hollow crispiness inside. Because of the consistency of the dough and the water content, these balls naturally puff up as they are frying in the oil. However, to give it an even bigger boost, make sure to keep stirring while frying to prevent them from sticking in the pot. Also, make sure to occasionally press the balls as they start to expand, which will help with the final shape.
Serving Sweet Potato Balls
Drizzling honey over Deep Fried Sweet Potato Balls is not traditional. However, I love the extra sweetness it gives, which is one reason I always make deep-fried sweet potato at home. You can also try a little extra flavor from plum powder, condensed milk, or cinnamon sugar. If you don’t like it too sweet, you can enjoy it on its own, which is how it is served at night markets in Taiwan.
How To Make Fried Sweet Potato Balls
- Cut Japanese Yam into thin slices and steam for 20 minutes or until soft.
- Once the Japanese yam is soft, add in sugar, and mash together.
- Next, add in sweet potato flour and mash. Once it is safe to touch, knead until it forms into a dough.
- Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball.
- In a pot, add in oil, turn the heat to medium. I prefer a non-stick pot. Add in the ball and let it fry for 2-3 minutes. Stir to prevent sticking to the bottom.
- After 2-3 minutes, or until the sweet potato ball floats, keep press it down and fry for another 2-3 minutes or until it doubles in size and is golden brown.
Do you want more NIGHTMARKET recipes? Here are more Traditional Nightmarket recipes you need to try!
- Taiwanese XXL Fried Chicken (Night market Style)
- Deep Fried Milk (3 Ingredients ONLY!)
- Crispy Fried Tofu with Garlic Sauce
- Popcorn Chicken (EXTRA CRISPY & JUCIY!)
Taiwanese Deep Fried Sweet Potato Balls
By Tiffy Cooks
Ingredients
- 250 g Japanese Yam
- 2-3 tbsp Sugar
- 90 g Sweet Potato Flour/Tapioca Starch
Instructions
- Cut Japanese Yam into thin slices and steam for 20 minutes or until soft.
- Once the Japanese yam is soft, add in sugar, and mash together.
- Next, add in sweet potato flour and mash. Once it is safe to touch, knead until it forms into a dough.
- Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball.
- In a pot, add in oil, turn the heat to medium. I prefer a non-stick pot. Add in the ball and let it fry for 2-3 minutes. Stir to prevent sticking to the bottom.
- After 2-3 minutes, or until the sweet potato ball floats, keep press it down and fry for another 2-3 minutes or until it doubles in size and is golden brown.
