Taro and peanut fritters

Taro and peanut fritters

By
From
The Real Food of China
Makes
10
Photographer
Leanne Kitchen

We ate these in the southern city of Meizhou, home to both a significant ethnic Hakka population and some pretty drop-dead amazing food. Taro is popular in the south, and they cook these fritters in a deep-fryer using two wire spiders. We’ve shaped our fritters into rounds using metal rings, but you can fry them free-form if it’s easier — you’ll have all the flavour and crispness, just not the nice, neat shape.

Ingredients

Quantity Ingredient
1 taro
80g small raw, red-skinned peanuts
175g rice flour
vegetable oil, for shallow-frying
sea salt, to serve

Method

  1. Peel the taro using a large, sharp knife, then cut it crosswise into 3 mm thick slices. Stack the slices on top of each other, then cut into 3 mm thick shreds.
  2. Put the taro and peanuts in a large bowl, add the rice flour and toss to coat. Add 170 ml water and use your hands to combine well, until the taro and peanuts are lightly coated in the mixture.
  3. Pour enough oil into a large, heavy-based frying pan to come halfway up the side of the pan, then heat over a medium–high heat. Lightly grease the inside of two or three 9 cm non-stick metal crumpet rings or similar (as many as will fit in the pan), then place the rings in the pan. Fill each ring with about 185 g of taro mixture, using kitchen tongs to push it down evenly. Cook for 8 minutes, or until the underside is golden and crisp, then remove the rings and turn the fritters over. Cook for another 8 minutes, or until golden, then remove and drain on paper towel. Repeat with the remaining taro mixture. Sprinkle with sea salt and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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