Bean balls

1 serving


In a dry dish, beat the chilled proteins into a stable foam, add corn flour and mix quickly. Roll 12 identical balls with a diameter of
1. 5 cm from bean puree. Heat a sufficient amount of vegetable oil in a wok or saute pan. Lower the bean balls into a mixture of protein and corn flour, transfer to heated oil and, stirring continuously, fry until light golden. Remove the ready-made balls, let the oil drain. Lay on a dish and serve, sprinkled with sugar.