These Taro Fritters are deliciously crispy on the outside with a pillowy-soft center. Flavored with garlic and cilantro and paired with a refreshing yogurt dip, these fritters are about to be your new fav! Ready in 30 minutes.
Taro Fritters
I got a bunch of taro the other day, not really knowing what it was, mainly out of curiosity but I’m so glad I did because these taro fritters are my newest obsession!
Crispy on the outside with a pillowy-soft center, each fritter has the perfect crispy to soft ratio. The flavor of taro is naturally very mild and similar to that of a sweet potato, so the main flavors here are garlic and cilantro + a delicious yogurt dip!
Why this recipe works:
- Crispy with soft centers. Literally the perfect texture! These fritters are super crispy on the outside but have a delicious pillowy-soft center that will leave you pleasantly surprised!
- Garlic and cilantro. The perfect combo for flavorful and freshness, making these fritters the perfect appetizer or side!
- Easy to make. Ready in just 3 steps, you can make a batch whenever you’re craving some!
- Ready in 30 minutes. The perfect recipe for busy weeknights, lunch dates, or even special occasions and the Holiday season when you want something unique that won’t add too much work to the menu!
Ingredients for Taro Fritters
Taro. Also known as “Chinese potato”, “malanga”, “yautia”, or “ñame”. It’s a root vegetable commonly used in South Asian, African, and Oceanic cuisine. It’s rarely used in Latin America, sometimes used in some Central American countries, but it’s definitely not a staple since there’s an abundance of yuca (cassava) which can be used similarly. It has a very mild, slightly sweet and nutty flavor similar to sweet potatoes. Taro needs to be peeled and grated for this recipe.
Garlic. Since this is one of the main flavors, make sure you’re using fresh garlic. I recommend grating it or mashing it.
Cilantro. Chopped very finely. You can add as much as you like. You can also use parsley instead.
Eggs for structure and flavor.
Salt for flavor.
Vegetable oil for frying. You can also use sunflower, peanut, or canola oil.
Yogurt, garlic, salt, cilantro, olive oil, lemon juice for the dip. The dip is optional but recommended. Of course, you can use any dip you like as long as you use one with a mild flavor (strong flavors will overpower the flavor of your fritters).
How to make Taro Fritters
STEP 1: Grate the taro. Wash and peel your taro using a sharp knife. Once you’re done, grate it using the fine part of your grater. Be careful as taro can be a bit slimy. Mine flew across the kitchen while grating lol.
STEP 2: Make the batter. Transfer the grated taro to a medium bowl. Add in the mashed or grated garlic, finely chopped cilantro, eggs, and salt. Mix until fully combined. The texture of mashed taro is a bit slimy/sticky and stringy so make sure you mix very well to make sure the ingredients are evenly combined.
STEP 3: Fry. Add the vegetable oil to a skillet over medium heat. Once the oil reaches 350F-375F (175C-190C), start frying. Lower about a spoonful of batter for each fritter. Fry until golden, then flip and fry until golden again. Do not overcrowd the pan or the oil temperature will change, work in batches of 2-4 fritters. Remove the fritters from the oil once they’re done frying and place them onto a clean plate lined with parchment paper to absorb the excess oil.
STEP 4: Make the dip. Combine the yogurt, garlic powder, salt, cilantro, olive oil, and lemon juice into a small bowl. Mix until combined and serve.
Storing Instructions
Store any leftovers covered or in an air-tight container in the refrigerator for up to 1-2 days.
While you can safely store these for up to 2 days, I recommend eating them as they’re made. Fried goods are best eaten fresh when they’re still crispy as they naturally soften up overtime. For this reason, you can’t make them ahead of time.
COOKING BAKING!! I hope you'll love these Taro Fritters Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE RECIPES YOU'LL LOVE:
- Zucchini Fritters with Tzatziki Dip
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- Italian Fried Zucchini Flowers
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Taro Fritters with Dip
Ingredients
For The Taro Fritters
- 1/2 lb (225 g) taro
- 1 clove garlic (grated or mashed)
- 1 tablespoon finely chopped cilantro (or parsley)
- 1 egg
- 1/2 teaspoon salt
For The Yogurt Dip
- 1 cup (240 g) yogurt
- 1 clove garlic (grated or finely minced)
- 2 teaspoon finely chopped cilantro
- 1 and 1/2 teaspoon lime or lemon juice
- 1 teaspoon olive oil
- Salt and pepper (to taste)
Instructions
- Grate the taro. Wash and peel your taro using a sharp knife. Once you're done, grate it using the fine side of your grater. Be careful as taro can be a bit slimy.
- Make the batter. Transfer the grated taro to a medium bowl. Add in the mashed or grated garlic, finely chopped cilantro, eggs, and salt. Mix until fully combined. The texture of mashed taro is a bit slimy/sticky and stringy so make sure you mix very well to make sure the ingredients are evenly combined.
- Fry. Add about 1 inch (2.5 cm) of oil to a skillet over medium heat. Once the oil reaches 350F-375F (175C-190C) in temperature, start frying. Lower a spoonful of batter into the oil for each fritter. Fry for 1-2 minutes or until golden, then flip and fry about 1 minute or until golden again. Do not overcrowd the pan or the oil temperature will change, work in batches of 2-4 fritters. Remove the fritters from the oil once they're done frying and place them onto a clean plate lined with parchment paper to absorb the excess oil.
- Make the dip. Combine the yogurt, garlic powder, salt, cilantro, olive oil, and lemon juice into a small bowl. Mix until combined and serve.
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