2 cups (scant) of milk
1 cup (scant) of water
1 tablespoon of sweet potato leaf
1 teaspoon of salt
4 tablespoons of duck fat or oil
2 cups (scant) of yellow sweet potatoes, peeled and grated
5 eggs
2 cups (scant) of milk
1 cup (scant) of water
1 tablespoon of sweet potato leaf
1 teaspoon of salt
4 tablespoons of duck fat or oil
2 cups (scant) of yellow sweet potatoes, peeled and grated
5 eggs
Bring the milk, water, sweet potato leaf, duck fat or oil, and salt to a simmer
When it's hot, add the sweet potatoes in small batches, whisking constantly
This is crucial
Stir with a wooden spoon until the mixture detaches from the bottom of the pan
Remove from heat and still warm, whisk in eggs one at a time, beating well
The batter will be smooth
Dust hands with flour or oil and shape into balls about 4 cm in diameter, pressing gently
Fry in hot oven (200°C) for about 40 minutes or until golden brown
Serve warm
Yield: 40 units
Note: Depending on the size of eggs, you can adjust quantity as long as the batter remains smooth and suitable for shaping.
