Vietnamese Fried Sesame Balls

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Vietnamese fried sesame balls are a beloved street treat with a crackly sweet crust coated in toasted sesame seeds and a hollow, airy interior. They puff dramatically in hot oil, creating a light, crisp shell that pairs perfectly with a cup of jasmine tea. Simple pantry ingredients and a short rise time make them an easy homemade indulgence.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 13 gSugar
• 6 gProtein
• 145 mgSodium
• 75 mgPotassium
• 120 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp (4 g) active dry yeast
• 3/4 cup (180 ml) warm water, about 110°F
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1 tbsp vegetable oil

For coating and frying

• 1/2 cup (75 g) white sesame seeds
• 3 tbsp water, for brushing
• 3 cups (720 ml) vegetable oil, for deep-frying

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water; let stand 5 to 10 minutes until foamy.
2. In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt. Pour in the yeast mixture and the 1 tablespoon of oil, then stir to form a shaggy dough.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rest for 30 minutes.
4. Divide the dough into 8 equal pieces and roll each piece into a smooth ball. Lightly brush each ball with water and roll generously in the sesame seeds, pressing gently so the seeds adhere.
5. Flatten each coated ball into a disc about 1/2 inch thick and let them rest uncovered for 10 minutes while the oil heats.
6. Heat the vegetable oil in a deep heavy pot to 350°F (175°C) over medium heat; maintain the temperature throughout frying.
7. Carefully lower 2 to 3 discs into the oil. As they puff, use a slotted spoon to gently rotate and baste the tops with hot oil so they expand evenly and turn a uniform golden color.
8. Fry for 4 to 5 minutes total, turning once, until deeply golden and crisp. Transfer to a paper towel-lined plate.
9. Repeat with the remaining discs, letting the oil return to 350°F between batches. Serve warm while the crust is still crackly.

Cook’s Notes

• Keep the oil at a steady 325 to 350°F; too cool and the balls soak up oil, too hot and they brown before puffing fully.
• The hollow center forms naturally as the dough's moisture turns to steam and pushes the elastic crust outward.
• For best texture, eat the balls within an hour of frying since the crust softens as it sits.
• Add 1/2 teaspoon of vanilla extract or a pinch of five-spice powder to the dough for a subtle aromatic twist.
• Don't overcrowd the pot or the oil temperature will plummet, leading to dense, greasy balls.

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