If you ever wondered what to do with taro roots, you are going to love these 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 it? 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!
🥣 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 ½ teaspoon of onion powder.
- Soy sauce - For saltiness and umami.
- Sugar - To balance with the saltiness. Feel free to substitute with maple syrup or coconut sugar.
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.
Finally, to fry, heat 2-3 tablespoons of oil in a non-stick skillet. Once hot, pour about ⅓ 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!
- Can I use frozen taro? Yes, you can use frozen taro, however you will have to do an extra step. Once shredded, coat it with ¼ teaspoon of salt and let it sit for 30 minutes. Then, squeeze it to drain the excess water.
- How can I make this recipe gluten-free? Simply replace the all-purpose flour for your favorite 1:1 gluten-free flour mix!
- How long do these fritters keep? You can keep the fritters for up to 3 days in the refrigerator and reheat 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!
📔 More Taro Recipes
Let me know in the comments if you try this recipe!
- 1 and ½ cup all-purpose flour
- 1 and ½ cup water
- 2 cloves of garlic minced
- ¼ cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 medium taro (about 11 ounces) shredded
- 1 medium carrot shredded
- For serving: sweet chili sauce (store-bought or homemade)
- 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 ⅓ cup of the fritter batter into the skillet and spread it into a ½-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!
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.
It was my first experience with taro and it has turned out to be a great one.