👨‍🍳 作り方

1. 1

   Boil the peeled and cubed dasheen until tender. Drain well and mash thoroughly. You can use a fork or a food processor for this.

2. 2

   In a separate pan, sauté the finely chopped onion, minced garlic, chopped celery leaves, scallions, parsley, and thyme until softened and fragrant.

3. 3

   Add the sautéed aromatics to the mashed dasheen. Mix in the salt, black pepper, and all-purpose seasoning. Combine well.

4. 4

   Shape the dasheen mixture into small balls, about 1-inch in diameter. If the mixture is sticky, lightly flour your hands.

5. 5

   Set up a breading station: one shallow dish with flour, one with the beaten egg mixed with milk (egg wash), and one with breadcrumbs.

6. 6

   Roll each dasheen ball first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.

7. 7

   Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in.

8. 8

   Carefully fry the coated dasheen balls in batches, ensuring not to overcrowd the pan. Fry for about 3-5 minutes, or until golden brown and crispy on all sides.

9. 9

   Remove the fried balls with a slotted spoon and drain on paper towels. Serve hot.