Crispy Taro Fritters Recipe | Addictively Good and So Easy to Make
As a countryside treat, taro fritters don’t look fancy at all, but everyone in my family loves them. I was chatting with my grandma the other day; somehow, this dish came up in our conversation. Suddenly, I couldn’t stop craving it; I had to get up and make it right away.
Yes, of course, this recipe comes from my grandma, and she used to make it for special occasions. I remember, during the holidays, the house would be full of relatives and a bunch of kids running and screaming around. When my grandma was tired of keeping us out of the kitchen, she would quickly fry up something, such as sesame crackers, shrimp chips, or this Taro Fritter, and tell us to play outside. LOL! Trust me, no kids can say no to golden, crispy treats.
This taro fritter tastes so good, and I asked my grandma why she only makes it during the holidays, and she said, “Because you only visit me during the holidays!”
Well, she has a point!
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Crispy Taro Fritters Recipe | Addictively Good and So Easy to Make
Mandy Fu
15 Fritters
10 minutes
10 minutes
As a countryside treat, taro fritters don’t look fancy at all, but everyone in my family loves them. I was chatting with my grandma the other day; somehow, this dish came up in our conversation. Suddenly, I couldn’t stop craving it; I had to get up and make it right away.
Yes, of course, this recipe comes from my grandma, and she used to make it for special occasions. I remember, during the holidays, the house would be full of relatives and a bunch of kids running and screaming around. When my grandma was tired of keeping us out of the kitchen, she would quickly fry up something, such as sesame crackers, shrimp chips, or this Taro Fritter, and tell us to play outside. LOL! Trust me, no kids can say no to golden, crispy treats.
Ingredients
- 680g / 1.5 lb taro, julienned
- 1/2 tsp of salt
- 2 tsp of soy sauce
- 2 tsp of oyster sauce
- 60g / 2.1 oz Cantonese sausage, diced; can be replaced with honey flavored breakfast sausage
- 60g / 2.1 oz Cantonese cured pork, diced; can be replaced with maple syrup flavored bacon
- 2 cloves of garlic, diced
- 3 scallions, diced
- 1/2 cup of rice flour
- A splash of water if needed
Directions
Peel the taro and shred it using a mandoline slicer or julienne it with a cleaver. Note: Raw taro contains calcium oxalate crystals and sapnins. Both may case skin redness and itchiness, so it is better to put on gloves if you have never touched it before.
Season the shredded taro with salt, soy sauce, oyster sauce, diced garlic and scallions. Mix well and let it sit on the side to allow the sodium to draw out some moisture.
Meanwhile, dice the Cantonese Sausage and cured meat. If you don’t have it, replace the Cantonese Sausage with honey flavored breakfast sausage and substitute the cured meat withmaple syrup bacon because Cantonese sausage and cured meat are sweet.
Saute the sausage and cured meat in a pan without any oil for 3-4 minutes over low heat or until the cured meat is slightly crispy on the edge. This precooking step activates the fragrance and taste.
Transfer the sausage and cured meat into the taro bowl and add 1/2 cup of rice flour and mix thoroughly. If you don’t have rice flour, replace it with tapioca starch.
Preheat a stainless steel frying pan over medium heat for a minute then add a thin layer of oil and swirl it to cover the bottom.
Grab some taro mixture and shape it into a round patty, then add to the frying pan. Fry 5-6 fritters at a time depending on the size of your pan. When you fry the first side, add a splash of water and cover well to create some steam. Fry for about 3-4 minutes over medium low heat each side or until both sides are golden brown.
Enjoy as an appetizer.
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