This is different than the previous recipe for Taro Fritters that I posted, the previous version had no coconut milk in it. I think that this recipe is the superior one, in how they cook, and in how they taste. Very delicious. Another way I'm getting to enjoy taro root, which I knew of a few years ago, but had never eaten, and now can eat every other day.Taro Fritters
450 g taro, shredded using coarse grater
50 g all-purpose flour
50 g rice flour
1 cup coconut milk
2 Tbsp cane sugar
1 tsp salt
1/2 tsp ground white pepper
1/2 Tbsp baking powder
Mix all the ingredients together to get a batter, not too thick and not thin; add some water if too thick, some more flour if too thin.
Add shredded taro to batter and mix to coat. Add some more water if mixture becomes too thick.
Heat oil to 350F (small piece of fritter should bubble slightly, not too vigorously) in pot (about medium heat - though watch that it doesn't bubble too much, indicating it is too hot), or in deep-fryer. Cook until golden brown, turning once. Drain fritters on paper towel.
Serve with Nam Jim dipping sauce.