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    Recipes » Recipes

    Crispy Taro Fritters (Vegan + GF)

    Last updated - July 15, 2021; Published - February 20, 2017 By Rhian Williams 43 Comments

    Jump to Recipe Print Recipe

    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!

    Crispy Taro Fritters (Vegan + GF)

    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.

    Crispy Taro Fritters (Vegan + GF)

    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:

    • Mapo Tofu
    • Tofu Satay
    • Peanut Tofu Stir Fry
    • Pad Thai

    You can buy taro in Asian supermarkets, or in the 'exotic vegetable' section of some local supermarkets.

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Crispy Taro Fritters (Vegan + GF)

    Crispy Taro Fritters (Vegan + GF)

    These Crispy Taro Fritters are the perfect crowd-pleasing side dish.
    4.24 from 64 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Chinese
    Keyword: taro fritters, taro recipe idea, vegan chinese dim sum
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 208kcal
    Author: Rhian Williams

    Ingredients

    • 4 medium-sized taro/eddoes, peeled and diced
    • 2 tablespoons tamari (or soy sauce if not gluten-free)
    • 1 tablespoon mirin (or sub 1 teaspoon any other sweetener)
    • Salt + pepper, to taste
    • Few tablespoons cornflour (cornstarch)
    • 2 tablespoons oil (vegetable or rapeseed oil)

    Instructions

    • 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
    Nutrition Facts
    Crispy Taro Fritters (Vegan + GF)
    Amount Per Serving
    Calories 208
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    « Purple Sweet Potato Smoothie Bowl
    Vegan Snacks In Japan »
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    Comments

    1. Gisele

      January 10, 2021 at 3:27 pm

      5 stars
      Delicious and wasy to make

      Reply
      • Rhian Williams

        January 10, 2021 at 4:52 pm

        Thank you!

    2. Y

      January 30, 2021 at 5:59 pm

      It's really good with green onions added into it!

      Reply
    3. Y

      January 30, 2021 at 6:02 pm

      Also I had to turn them way sooner than 10 min, otherwise it would have burned.

      Reply
      • Rhian Williams

        January 30, 2021 at 6:24 pm

        Thank you so much for sharing!

    4. Jin

      April 19, 2021 at 4:24 am

      Hi there. Do you think this recipe will work using the air fryer instead of pan frying? Thank you!

      Reply
      • Rhian Williams

        April 19, 2021 at 1:09 pm

        It should do! But I can't guarantee it as I haven't tested it. Would love to hear how you get on if you try it though!

    5. Bib

      May 20, 2021 at 1:53 am

      Looks so delicious! Can this be kept in a freezer? After or before frying?

      Reply
      • Rhian Williams

        May 20, 2021 at 1:00 pm

        It may be ok to freeze them after frying, but I haven't tested it so I can't guarantee, sorry! Would love to hear how you get on if you try it!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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