How to Make Fry Fried Meatballs

Bored with the meatballs that are boiled with noodles and vegetables? How about you try the fried meatballs? Although its has a similar name and uses meat as the main ingredient, the process of cooking and serving fried meatballs is rather complex compared to boiled meatballs. Fried meatballs that are already cooked will usually go flat once it’s cold. The deflated fried meatballs are not pretty served to guests, right? To maintain its shape, you need to fry fried meatballs appropriately. Here are some of the tips.

Use a Lot of Oil

Fry fried meatballs must use a pretty much oil, if possible to soak the meatball. Because the entire surface of the meatballs is exposed to the same heat, the meatballs will cook thoroughly and reach inside.

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Not Frying All at Once

Meatball dough will expand once it is fried. Therefore, the meatball mixture put into the frying pan should not be too much. In addition, if you immediately fry all the meatball dough, there will be meatballs that are only partially exposed to heat and some are too hot so it might burn.

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Small or Medium Fire

Sometimes we use high heat because we want the fried meatballs to cook as fast as possible. This is wrong. High heat produces high heat so that the outer meatball dough is cooked quickly but not the inside. It is better to fry the fried meatballs using only low heat to cook it evenly. The frying process will indeed be longer, but the results can be more tender and not quickly deflated after cooked.

In addition to how to fry fried meatballs, many people are confused and don’t even know how to make fried meatballs so that the fried meatballs don’t go flat quickly. Fortunately, now there is flour ready to use Unifood Fried Meatballs from Pondan. You only need to mix Unifood Fried Meatballs with eggs, dried ebi, and minced meat of your choice, it can be chicken, shrimp or even be replaced with tofu. It’s easy, right? Let’s get Unifood Fried Meatballs from Pondan at the nearest market, your favorite e-commerce, and Pondan’s official website.


Source: Sajian Sedap

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