Fried Taro Recipe
Make Fried Taro Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Taro and batter
Seasoning & garnish
For frying
Method
Taro and batter
- 1
Prepare taro
Peel the taro using a knife or vegetable peeler while wearing gloves if your skin is sensitive. Rinse under cold water and pat dry. Cut the taro into 1/4- to 1/2-inch thick slices or bite-sized batons, aiming for uniform pieces so they cook evenly (about 1/2-inch sticks or 1/4-inch rounds).
- 2
Blanch (optional to reduce starch & ensure tenderness)
Bring a pot of water to a rolling boil. Add the taro pieces and blanch for 2 minutes. Remove with a slotted spoon and drain on paper towels. Let pieces cool slightly and dry; excess surface moisture should be patted off to help the batter adhere.
- 3
Make batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1 tsp salt until evenly combined. If using the egg, beat it lightly and stir into the dry mix. Add 3 tablespoons cold water and a few ice cubes (or very cold water), mixing until you get a slightly thick, lumpy batter that will cling to the taro. The batter should coat but not completely flood the pieces; adjust with an extra tablespoon water or flour if too thick or thin. Keep batter cold (set bowl over another bowl with ice if your kitchen is warm).
Frying
- 4
Heat oil
Pour 4 cups neutral oil into a heavy-bottomed pot or wok, leaving at least 2 inches headspace. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and float up steadily.
- 5
Coat taro and fry (in batches)
Working in small batches (so oil temperature remains steady), dip each taro piece into the cold batter to coat fully, letting excess drip off. Carefully lower coated taro into the hot oil with a slotted spoon or spider. Fry until golden and crisp, about 3–4 minutes per batch depending on piece size. Turn pieces gently to brown evenly. Avoid overcrowding.
- 6
Drain and crisp
Remove fried taro to a wire rack set over a sheet tray or to paper towels to drain. If you want extra crispness, double-fry: after the first fry, let taro rest 2–3 minutes; return to 375°F (190°C) oil and fry 30–60 seconds until deeply golden and extra-crisp. Drain again.
Seasoning & finish
- 7
Season
While still hot, sprinkle the fried taro with the remaining 1 tsp salt, 1 tsp white pepper, and 1 tsp garlic powder. Toss gently to distribute seasoning evenly.
- 8
Garnish and serve
Transfer the taro to a serving plate. Scatter the chopped scallions and toasted sesame seeds over the top. Serve immediately with your choice of dipping sauce (soy-vinegar, sweet chili, or mayo-based dip).
