Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Fried Taro Bites
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 361
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 298 mg
These crispy fried taro bites make the perfect snack or appetizer for a crowd and take inspiration from the various types of taro fritters found throughout Southeast Asia. The batter is flavored with rich, nutty coconut milk and includes rice flour, to ensure a crunchy coating long out of the fryer.
- Level: Intermediate
- Total: 40 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 361
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 298 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-fry thermometer- Heat 2 inches of oil in a large Dutch oven or pot to 350 degrees F.
- Whisk the all-purpose flour, rice flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Add the coconut milk and whisk until just combined. The consistency should be thick like a pancake batter and coat the taro chunks thickly. If you need to thin the batter, stir in 1 tablespoon cold water at a time until the desired thickness is reached.
- Dip the taro chunks into the batter until fully coated. Fry in batches (making sure to bring the oil back to temperature between batches), flipping the taro occasionally, until the coating is crisp and golden brown and the taro is cooked through, 6 to 8 minutes per batch. If the taro sinks and stays on the bottom, gently nudge it loose after about 30 seconds. Transfer to a cooling rack set over a baking sheet and sprinkle with salt.
- Serve with a small bowl of Thai sweet chili sauce topped with chopped peanuts on the side.
