KOMPAS.com – If you want to make a savory snack you can make a crispy hollow fried meatball.
Fried meatballs are made with mackerel fillets, beef, peeled shrimp, eggs, fried garlic, pepper, and soy sauce.
If no mackerel fish can be replaced by fish fillets with white meat such as snapper or grouper.
Check out the recipe for fish fried meatballs, quoted “Home Cuisine: Sauteed, Soup, Fried” (2023) by Endang Indriani published by Kawan Pustaka.
Also read:
Material A:
- 1 tablespoon soy sauce
- 2 tsp salt
- 1 teaspoon sugar
- 1 teaspoon pepper powder
- 1 teaspoon sesame oil
- 1 tablespoon of mashed fried garlic
Material B:
- 75 grams of mackerel fillets or other white fleshy fish
- 50 grams of peeled shrimp
- 200 grams of beef, thigh
- 2 tablespoons of cooking oil
- 3 boxes of ice cubes/ice cube
- 2 eggs, shake off with a fork
Material C:
- 225 grams of starch or sago flour
- 1 tsp (can be replaced with baking soda/baking soda)
Also read:
- Put all ingredients A into a bowl, stir well. Set aside.
- Prepare a chopper or food processor. Enter all ingredients B (except eggs) into the food processor, process until smooth. Add the eggs and ingredients A alternately into the meat and fish mill, the process until it becomes a smooth and thick paste.
- Pour the meat mill into a large bowl, add the C material, stir gently using a spatula. Don’t overdo it so that the meatballs are not pillowed.
- Prepare oil in a frying pan in large quantities. Meatballs must be submerged in oil during the frying process to be able to expand well. Heat the oil rather warm. Turn off the stove.
- Brush your hands with cooking oil, take a pinch of the dough. Make a circle, put it in warm oil. The size of the meatballs depends on taste, the greater the spheres, the more oil used.
- Fried meatballs over low heat while stirring until fluffy and float. Don’t put too much meatball mixture in the pan. Meatballs must remain stirred so that they are beautiful. Remove the meatballs when the surface becomes browned. Ready to eat.
