Fried Taro Bites
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 361
- Total Fat
- 25
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 298
- Total: 40 min
- Active: 35 min
Ingredients
Vegetable oil, for frying
1/2 cup all-purpose flour
1/2 cup Thai rice flour (not sweet or glutinous)
2 teaspoons sugar
1/8 teaspoon baking powder
Kosher salt
1 cup Thai coconut milk (stirred well if separated)
1 pound taro, peeled and cut into 1- to 1 1/2-inch chunks
Thai sweet chili sauce, for serving
Chopped roasted peanuts, for serving
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.