Taro & Corn Fritter Recipe
Fried batter taro root and corn; served with sweet & sour sauce, cilantro. Vegetarian.
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Ingredients
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Fritter
Sweet & Sour Sauce
Garnish
Method
Fritter Preparation
- 1
Prepare the Taro
Peel and chop the taro root into small pieces. Steam or boil the taro until tender, about 15-20 minutes. Drain and allow it to cool slightly before mashing.
- 2
Mix Fritter Batter
In a large mixing bowl, combine the mashed taro and corn kernels. In a separate bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, and black pepper. Gradually add the dry ingredients to the taro mixture, alternating with water, until a thick batter forms.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Fritters
Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Sweet & Sour Sauce Preparation
- 5
Combine Sauce Ingredients
In a small saucepan, combine ketchup, rice vinegar, sugar, soy sauce, cornstarch, and water. Stir well to dissolve the cornstarch.
- 6
Cook the Sauce
Heat the saucepan over medium heat, continuously stirring until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat and let it cool slightly.
Serving
- 7
Garnish and Serve
Serve the hot taro and corn fritters with the sweet & sour sauce drizzled over or on the side. Garnish with fresh cilantro before serving.
