How to Make Fried Dragon Fruit Balls

Cut a ripe dragon fruit in half and use a melon baller to scoop out small, uniform balls. Place the fruit balls on a plate and set them aside. Work gently to avoid squishing the delicate fruit.

In a mixing bowl, combine the rice flour and desiccated coconut. Stir well until the mixture is evenly blended. This will be your coating for the fruit balls.

Roll each dragon fruit ball in the rice flour and coconut mixture, pressing gently to make the coating stick evenly. Repeat the process until all the fruit balls are coated. Place the coated balls on a tray lined with parchment paper.

Pour enough oil into a deep frying pan to submerge the fruit balls completely. Heat the oil over medium heat until it reaches 180°C. Test the oil by dropping in a small piece of the coating mixture - it should sizzle and turn golden in 30 seconds.

Carefully lower the coated dragon fruit balls into the hot oil using a slotted spoon. Fry in small batches to avoid overcrowding, which can lower the oil temperature. Turn the balls occasionally to ensure even frying and cook until golden brown (about 1-2 minutes).

Use a slotted spoon to remove the fried balls from the oil. Place them on a plate lined with paper towels to absorb excess oil. Let them cool for a few minutes before serving.

Arrange the fried dragon fruit balls on a serving plate and serve them with sweetened condensed milk for dipping. You can also use honey or a chocolate drizzle as an alternative.

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