Taro (and Sweet Potato) Fritters

It’s fried, crunchy, a little sweet, and nutty from the sesame and coconut. It’s the ultimate street food or festival food. It’s not uncommon to find people walking with an oil-soaked brown paper bag popping pieces of fritters. It’s an addictive and snackable treat.

Hands down, my favorite version of the Asian fritters is the taro fritters. It has a crispy almost tempura like coating. There’s a nuttiness in the taro, sesame seeds, and the coconut batter. Keeps you going back for more.

The banana fritter recipe previously shared is more of a western-style fritter. This recipe is Asian-style and texturally is more comparable to a tempura. The batter can be used with bananas or a mixture of taro, banana, or sweet potato. It’s not uncommon, to serve a platter with the variety mix!

Notes:

• Alternatives – you can use plantains or bananas. See my banana fritter recipe, which is more of a western-style fritter. The batter for this recipe can be used with the bananas.

• Baking Soda – in a traditional Southeast Asian fried dish, lime water is used to give the dish crunchy or crispiness. I chose baking soda for this recipe because baking soda will help get similar results without having to soak lime water. However, I do find that baking soda like lime water does leave a slight aftertaste. Unless you are looking for a honeycomb crunchy texture, I would be inclined to make this optional and have updated the recipe as such.
• Flours – Rice flour and tapioca starch are used in this recipe. They give the fritters a crunchy texture.
• Thicker batter and thicker coating – If you’re looking for a thicker batter, don’t add all of the coconut milk. I added the whole can of coconut milk and that yields a tempura like coating on the fritters.

Taro and Sweet potato Fritters

Yields: 30 fritters
Time: 45 minutes

1 ½ cup rice flour
½ cup tapioca starch
½ teaspoon baking soda (**optional for crispiness and spreading**)
½ cup sugar
½ teaspoon salt
¾ cup coconut milk (room temperature)
¼ cup dried coconut flakes (optional)
2 tablespoon black and/or white sesame seeds
½ lb sweet potato **(or alternative)
½ lb taro **(or alternative)

Neutral oil to fry

1. Preheat about a quart of oil to 350F in a heavy bottom pot.
2. In medium bowl, mix both types of flours, baking soda and sugar. Add the coconut milk. Whisk until the batter is smooth. The batter should be thick enough to coat the sweet potato/taro/banana.
3. Sprinkle in the coconut flakes (if using) and sesame seeds. Whisk until well combined and even distributed.
4. Peel and slice taro and sweet potatoes. You want thinly sliced pieces (about 1/12th-1/10th of an inch) that are evenly cut. If using a mandolin use a thicker cut. You’ll want a little bit of a bite and the cuts should not be paper thin like making chips.
5. Coat taro and sweet potato pieces into batter and gently shake off excess batter. Drop into hot oil. Fry in batches for 4-6 minutes or until they are golden brown and the taro/potato are fully cooked and soft inside. Make sure to turn the fritters for even cooking. Remove from oil with a slotted spoon or spider and place on plate lined with paper towels.
6. Serve immediately.