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If you have ever wondered what to do with taro roots, you are going to love these taro fritters! They are crispy on the outside and chewy on the inside. Served with a sweet and spicy chili sauce! Plant-based, 9-ingredient, and super easy to prepare!
Have you ever seen those big taro roots at the supermarket and wondered how to cook them? Then, I have got a recipe for you!
📘 What is Taro
Taro (also called eddo) is a root vegetable that is said to have originated from Southeastern Asia. Its white flesh has tiny purple specks, and its texture is denser than a potato once cooked.
Taro usually has a pretty bland flavor. It is milder than a white potato with just a hint of sweetness. Taro can be fried, sautéed, boiled, steamed, or pan-fried, like in this recipe!
Want to learn more about taro? Check out our full guide on taro!
🥣 How to Make Taro Fritters
These taro fritters are surprisingly easy to make! If you made potato fritters before, the process is basically the same. Here is what you will need:
- Taro root – I recommend using large taro roots here. The small ones (sometimes called eddo) are more starchy and not as sweet.
- Carrot – For color and to add a natural sweetness.
- Flour – I went with all-purpose flour here, but feel free to use a 1:1 gluten-free flour if you want to make these fritters gluten-free.
- Green onions and garlic – For freshness. Use fresh garlic for the best flavor. You can also add an extra 1/2 tsp of onion powder.
- Soy sauce – For saltiness and umami.
- Sugar – To balance with saltiness. Feel free to substitute with maple syrup or coconut sugar.
Batter
Start by preparing the batter by mixing the flour with the water, minced garlic, green onions, soy sauce, and sugar.
Once the batter is smooth, add the shredded taro and carrots, and stir to coat.
Tip: You don’t want the batter to be too liquid. Otherwise, you will end up with doughy fritters. If the batter seems too liquid, add more vegetables, or drain some of the flour batter.
Frying
Finally, to fry, heat 2-3 tablespoons of oil in a non-stick skillet. Once hot, pour about 1/3 cup of the batter onto the pan and cook on both sides until golden brown and crispy!
🥗 How to Serve These Taro Fritters
You can serve these taro fritters:
- As is, with your favorite dipping sauce: I personally love these served with a chili sauce (use a store-bought one like Chin-su, sriracha, or this homemade sweet chili sauce). Not a fan of spicy sauces? Go with vegan mayo, ketchup, or a yogurt tahini sauce!
- With greens: For a more balanced meal, you can serve the fritters with a green salad, sautéed kale, pak choi, or even roasted vegetables!
💬 FAQ
Yes, you can use frozen taro. However, you will have to do an extra step. Once shredded, coat it with 1/4 tsp of salt and let it sit for 30 minutes. Then, squeeze it to drain the excess water.
Simply replace the all-purpose flour with your favorite 1:1 gluten-free flour mix!
You can keep the fritters for up to 3 days in the refrigerator and reheat them in a skillet over medium heat for a few minutes. Taro fritters are best served immediately, though, if you want them to be crispy on the outside.
I hope you are going to love these fritters! If you have never tried taro before, this recipe is a nice introduction to this unusual vegetable. These fritters are super crispy on the outside, tender on the inside, and make the perfect appetizer/side dish!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Taro Fritters
Ingredients
- 1 and 1/2 cup (80 g) all-purpose flour
- 1 and 1/2 cup (354 ml) water
- 2 cloves of garlic minced
- 1/4 cup chopped green onions
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) sugar
- 1 medium (310 g) taro (about 11 ounces), shredded
- 1 medium (100 g) carrot shredded
- For serving: sweet chili sauce (store-bought or homemade)
Instructions
- In a large bowl, prepare the batter: whisk together the flour, water, minced garlic, green onions, soy sauce, and sugar until smooth.
- Add the shredded taro and carrots and stir to coat with the batter.
- Heat a couple of tablespoons of oil in a large non-stick skillet over medium heat. Once hot, pour about 1/3 cup of the fritter batter into the skillet and spread it into a 1/2-inch thick pancake. I usually cook 2-3 fritters at a time.
- Cook for 4-5 minutes on one side or until golden brown. Carefully flip the fritters and cook for another 4-5 minutes on the other side. Once golden brown and crispy on both sides, transfer the fritters to a serving plate and repeat with the remaining batter.
- Serve immediately with your favorite dipping sauce! I personally love these served with sweet chili sauce, but you can use ketchup, mayo, or a tahini yogurt sauce!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I wonder how this would taste with taro and sweet potato. Sounds delicious
You don’t need to boil the taro first? It seems like I’ve read that you should
You don’t need to do it here since it’s shredded and then fried.
I am hoping you will have a new recipe/cookbook with all NEW recipes – that is one that I would buy
Thanks for your feedback Mary! It’s a project but we haven’t started working on it yet.
This came out great! So easy too! Definitely will make this again. Thank you for the recipe!
Thanks for your feedback Diana! 🙂
It was my first experience with taro and it has turned out to be a great one.
Thank you
Thanks Maria!
I don*T have any Taro,but I do have a fenchel,and will give it ago later,it sounds tasty(brill tip with the root veg.So I guess in the name of for-planing that would go for all root veggies?)Take care and be safe……Alexandria
Yes, basically any root vegetable will work.