40 minutes
A delightful dish featuring crispy taro fritters stacked into towers, served with a spicy soy-chili dipping sauce.
Taro Roots, peeled and grated
each
Shoyu (Soy Sauce)
cups
Chili Paste, or finely chopped fresh chili
tablespoons
Vegetable Oil, for frying
cups
1. Prepare the Taro Root Cakes
Peel the taro roots and grate them into a mixing bowl. Form the grated taro into small, flat cakes, about the size of your palm. If the mixture feels too dry and crumbly, add a bit of water to help it bind.
2. Make the Shoyu-Chili Dipping Sauce
In a small bowl, combine the shoyu (soy sauce) and chili paste or fresh chili. Stir well to ensure the flavors meld together.
3. Fry the Taro Cakes
Pour enough vegetable oil into a frying pan to cover the bottom and heat it over medium heat. Once the oil is hot, carefully place the taro cakes into the pan, making sure not to overcrowd them. Fry each side until they are golden brown and crispy, about 3-4 minutes per side.
4. Drain the Taro Cakes
After frying, place the taro cakes on a plate lined with paper towels to drain any excess oil.
5. Assemble and Serve
Stack the crispy taro cakes into small towers on a serving plate. Serve with the shoyu-chili dipping sauce on the side. Enjoy while hot!
Maintain oil temperature at around 350°F (175°C) and fry in small batches to prevent burning or sogginess.
Choose firm taro roots free of soft spots and wear gloves when peeling to prevent irritation. Cut the taro evenly for uniform cooking.
Use fresh garlic and ginger, high-quality soy sauce, balance chili heat with sweetness, and add vinegar to cut through oiliness.
Wrap grated taro in a towel and squeeze out excess liquid to achieve a crispy fritter texture.
Serve the fritters immediately after assembly, with soy-chili sauce either drizzled over the top or on the side for dipping.
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