The invention is a kind of popsicle potato ball structure, which is mainly to set a hemp filling in the core position of the potato ball, and a crispy fried skin outside the potato ball. By two-stage frying, the popsicle potato ball with the appearance of golden crisp and the internal Q soft multi-level taste is formed, which can greatly improve the richness and variability of the taste when eating.In the creation, powder condiments such as sugar powder, plum powder or sea moss powder are sprinkled on the surface of the popsicle potato ball, or granular condiments such as nut granules, pepper granules or color chocolate granules are sprinkled, or liquid condiments such as condensed milk, mayonnaise, orange juice sauce, cheese sauce or sauce are sprinkled, which can further increase the taste and flavor of the popsicle potato ball and provide consumers with consumers. Novel taste buds can effectively meet the current consumer demand for novelty and innovation.本創作屬一種爆漿薯球結構，係主要將馬鈴薯泥球在核心位置設置一麻糬內餡，又於馬鈴薯泥球外設置包覆一酥脆炸皮層，藉由兩階段油炸方式形成外表金黃酥脆且內部Q軟的多層次口感之爆漿薯球，可大幅提升食用時口感的豐富變化性。本創作進一步將爆漿薯球的表面灑上撒上糖粉、梅子粉或海苔粉等粉狀調味品，或撒上堅果類顆粒、胡椒類顆粒或彩色巧克力顆粒等顆粒狀調味品，也可以淋上煉乳、美乃滋、橙汁醬、起司醬或醬料等液狀調味品，可進一步增加爆漿薯球的口感與風味，提供消費者新奇的味蕾感受，以有效滿足現在喜好新奇、求新求變之消費需求。
