Hobo's Recipe

Prepare taro

If not already cooked: peel and dice 8–10 oz raw taro, steam or boil until very tender (about 15–20 minutes). Drain well and mash until smooth. Measure 1 cup mashed taro and allow to cool to warm room temperature.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt. In a separate bowl beat 1 large egg with 1/2 cup whole milk and 1/2 teaspoon vanilla extract. Fold the wet mixture into the dry ingredients, then gently fold in the 1 cup mashed taro until just combined to form a thick, slightly sticky batter. If batter seems too stiff, add up to 1 tablespoon milk; if too loose, add 1 tablespoon flour.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed saucepan or deep skillet to a depth of 1.5–2 inches. Heat over medium until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small dollop of batter: it should sizzle and float up steadily.

Fry beignets

Using two spoons or a small cookie scoop (about 1.5 tablespoons batter per beignet), carefully drop batter into hot oil in batches so pieces don’t touch. Fry, turning occasionally, until golden brown and puffed, 2½–3½ minutes per batch. Remove with a slotted spoon and drain on a paper towel–lined tray. Fry until you have six beignets; keep them warm in a 200°F (95°C) oven on a wire rack if needed.

Finish

Lightly dust the warm beignets with 2 tablespoons powdered sugar just before plating.

In a small saucepan over low heat melt 2 tablespoons unsalted butter. Stir in 3 tablespoons American honey and 2 tablespoons heavy cream. Warm gently, stirring, until sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat and stir in 1 tablespoon Frangelico and 1/8 teaspoon fine sea salt. Taste and adjust: add another 1 teaspoon honey for more sweetness or a few drops of Frangelico for stronger hazelnut flavor. Keep warm until serving.

Plate three warm taro beignets (for a 6-piece basket, divide into two small baskets) and place one scoop of vanilla ice cream beside or atop the beignets. Drizzle about 2–3 tablespoons of the warm Frangelico American Honey sauce over the ice cream and beignets. Garnish with mint leaves if desired and serve immediately so the ice cream softens and the sauce melds with the warm beignets.