Deep-Fried Radish Balls
炸萝卜丸子 · pan chinese cuisine
A popular homestyle Chinese snack, these radish meatballs use steamed bun crumbs for a light, tender interior, with a two-stage fry for maximum crispness.
Fiona AldridgeUK mum of three, sourdough starter named Barry is four years old. I bake through my nan's recipe box and post the wins and the collapsed sponges.Nutrition & allergens
Contains:EggWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 180.5(Main ingredients only; seasoning not counted)
- Protein (g)
- 8.6(Main ingredients only; seasoning not counted)
- Fat (g)
- 2.7(Main ingredients only; seasoning not counted)
- Carbs (g)
- 31.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 451.1(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
Steps
- 1
Step 1
Prepare the main ingredients: shred the radishes finely, mince the ginger, and mince the scallions.
✅ Done when: All vegetables are cut into fine shreds and minces, ready to combine.
- 2
Step 2
Remove the crust from the steamed bun and crumble it into fine crumbs.
✅ Done when: The bun is fully crumbled into fine, even crumbs with no large pieces.
Bring a pot of water to a boil and blanch the shredded radish for 2 minutes.
✅ Done when: The radish shreds are slightly softened after 2 minutes in boiling water.
- 4
Step 4
Remove the radish and rinse it briefly.
✅ Done when: The blanched radish is rinsed and cool enough to handle.
- 5
Step 5
Drain the radish and gently squeeze out the water — no need to squeeze it completely dry.
✅ Done when: The radish releases only light drips when squeezed, still slightly moist.
- 6
Step 6
In a mixing bowl, combine 2 eggs, the minced scallion and ginger, five-spice powder, and salt; mix well.
✅ Done when: The eggs and seasonings are evenly blended into a uniform mixture.
- 7
Step 7
Add the bun crumbs and flour, and mix until combined.
✅ Done when: The bun crumbs and flour are fully incorporated with no dry streaks.
- 8
Step 810 min
Once mixed, let the batter rest for 10 minutes.
✅ Done when: The mixture has rested for a full 10 minutes and the crumbs have absorbed moisture.
- 9
Step 9
While the oil heats, roll the mixture into balls and set aside.
✅ Done when: All of the mixture is shaped into uniform, round balls that hold their shape.
When the oil reaches 140°C (about 285°F), add the balls and fry for 5 minutes.
✅ Done when: After 5 minutes the balls are set and lightly cooked through.
- 11
Step 11
Remove the balls from the oil.
✅ Done when: All balls are lifted out of the oil and drained.
Heat the oil to 180°C (about 350°F), return the fried balls to the oil, and fry a second time for 30 seconds.
✅ Done when: After 30 seconds the balls are deep golden and crisp on the outside.
- 13
Step 13
Remove the balls from the oil.
✅ Done when: The double-fried balls are lifted out and drained of excess oil.
- 14
Step 14
Before serving, the cook likes to run the balls in an air fryer briefly to render out some of the oil (optional).
✅ Done when: The surface of the balls looks less glossy as excess oil is drawn off.