These Crispy Taro Fritters are the perfect crowd-pleasing side dish! And what’s more, they’re healthy yet satisfying, and super easy to make!
Taro is a root vegetable often used in Asian cuisine. When cooked, it has a soft, starchy texture similar to potato but is a little more slippery – so kind of like a cross between okra and potato.
In Japan, it’s known as satoimo, which is a variety of taro known as eddo, and it used to be a staple food before being replaced by rice. It’s often used in Japanese cuisine, usualy simmered in dashi (fish stock) and soy sauce.
Here’s a picture I happened to take in Japan when I saw someone had put them out in the sun to dry. They don’t look particularly pretty, but they’re really delicious and also super healthy!
These Crispy Taro Fritters are actually inspired by the dish I like to get at Chinese restaurants: soft taro coated with crispy breadcrumbs before being deep-fried.
My healthified version here is pan-fried rather than deep-fried, and uses cornflour instead of breadcrumbs, which keeps them much lighter.
Although I don’t personally have a problem with gluten, subbing regular breadcrumbs for cornflour keeps them gluten-free, and as a bonus it also makes them extra crispy!
This version here is also much easier as you don’t have to heat up huge vats of oil for deep frying, and there’s no need to coat them in flour, egg and breadcrumbs – just a quick dip in some cornflour will do. The lack of egg also means they’re vegan-friendly!
I absolutely LOVE the contrast of the meltingly soft, perfectly tender taro inside and the crispy, golden brown outside.
These are delicious on their own but taste even better dipped in a mixture of soy sauce and sweet chilli sauce.
They make a great side for dishes like:
You can buy taro in Asian supermarkets, or in the ‘exotic vegetable’ section of some local supermarkets.
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These Crispy Taro Fritters are the perfect crowd-pleasing side dish.
- 4 medium-sized taro/eddoes, peeled and diced
- 2 tablespoons soy sauce (or tamari if gluten-free)
- 1 tablespoon mirin (or sub 1 teaspoon any other sweetener)
- Salt + pepper, to taste
- Few tablespoons cornflour
- 2 tablespoons oil (vegetable or rapeseed oil)
Boil or steam the taro for 10-15 minutes until soft enough to easily pierce with a fork
Drain away the cooking water and add soy sauce, mirin and salt + pepper
Mash with a fork until smooth
Sprinkle the cornflour onto a plate
Form the mash into small patties and evenly coat each of them with the cornflour
Heat up the oil in a frying pan and add the cornflour-coated patties once hot
Fry on a medium heat for around 10 minutes, turning over halfway through, until both sides are crispy and golden brown
Transfer to a plate lined with kitchen paper and enjoy immediately
These are delicious on their own but taste even better dipped in a mixture of soy sauce and sweet chilli sauce
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