How to make fried persimmon meatballs soft and crispy as follows:

Ingredients for fried persimmon meatballs: 6 persimmons, an appropriate amount of corn oil, and an appropriate amount of white sugar.

Steps:

1. Prepare the persimmons.

2. Remove the stems from the persimmons and wash them clean.

3. Hold a persimmon in your hand with the base of the fruit facing downwards. Gently hold it, and all the pulp and juice inside will come out. Throw away the skin.

4. Pick out the core inside. Mix well with chopsticks.

5. Add appropriate amount of white sugar and mix well. (The persimmons I bought this time were not very sweet. I was afraid that they would not be sweet after adding flour, so I added some sugar. If the persimmons were very sweet, there would be no need to add sugar.)

6. Add Appropriate amount of flour, preferably in batches.

7. Stir evenly.

8. Dig some with a spoon like this, just hang it upside down and it will not fall down quickly.

9. Dip a little water on your hands, take a little batter and shape it into a round shape. (This is the end of the frying, so I have time to take pictures of the shaping steps.)

10. Pour an appropriate amount of oil into the pot, heat it up, add a meatball, and test the oil temperature first. It's enough to have bubbles all around, and fry on low heat throughout. If the oil temperature is OK, quickly lower the raw meatballs into the oil pan one by one. Spread them out when placing them to avoid sticking together.

11. Use chopsticks to turn over frequently to avoid frying. Fry until golden brown.