Sunday, March 23, 2008

Taro Fritters

My beautiful Bride likes taro, and wanted to make this excellent fried delicacy, for herself and for me. These turned out great, and tasted wonderful. You should increase the heat of the burner, to avoid the oil decreasing in heat as you add the cooler battered taro, which causes the batter to absorb more oil, and end up being greasy. She had to adapt a recipe that didn't have ingredient quantities, together we puzzled out how much to use of each. They turned out quite fine, I must say. Serve with plum sauce, the kind that you can find in Chinese Supermarkets is fine, add to this ground peanuts and a few chili flakes, with coriander leaves for garnish.

Taro Fritters
1 medium taro root
100-125 g all-purpose flour
1/2 baking powder
pinch salt
oil for frying

Heat oil. Remove the skin from the taro, then slice the taro root coarsely. Make batter out of flour, baking powder, salt, adding enough water to make a thick batter. Cover the coarse taro root slices with the batter. Drop rounded tablespoons of battered taro into heated oil, increasing heat when you add it. Fry till golden brown. Remove from oil and drain on paper towels.

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