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Crispy Carrot Potato Beef Balls: Easy Savory Snack Recipe

Crispy Carrot Potato Beef Balls

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20

Ingredients
  

  • 2 medium russet potatoes approx. 14 oz / 400g, peeled and diced
  • 1 small carrot approx. 2 oz / 60g, finely diced
  • 2 oz cooked beef finely diced (e.g., pastrami, smoked beef, or roast beef)
  • 2 tbsp green onion chopped
  • 1/2 tsp beef bouillon powder
  • 1/4 tsp salt adjust to taste
  • 1/4 tsp five-spice powder
  • 1/2 cup all-purpose flour plus more if needed for binding
  • 3 cups neutral oil for frying (vegetable or canola)

Instructions
 

  • Steam the diced potatoes until they are fully tender, approximately 15–20 minutes. While they are still hot, mash them into a smooth puree.
  • Add the diced carrot, cooked beef, and chopped green onion to the mashed potatoes. Season the mixture with beef bouillon powder, salt, and five-spice powder, stirring until well combined.
  • Gradually knead in the all-purpose flour until the mixture comes together into a dough that holds its shape and is no longer sticky. If the mixture is too wet, add an extra tablespoon of flour at a time. Roll the dough into 1-inch balls.
  • Heat the neutral oil in a deep pan to 340–350°F (170–175°C). Fry the balls in batches until they are golden and crisp, turning them to ensure even browning.
  • Remove the balls and drain briefly. For extra crunch, return the balls to the hot oil for a second fry of 30–60 seconds. Serve warm with ketchup or chili sauce.