Taro leaf fritters

Taro leaf fritters

Bolinho de taioba

By
From
This is Brazil
Makes
16
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
300g taro leaves or kale, stalks trimmed, (see glossary)
2 1/2 tablespoons olive oil
2 garlic cloves
3 eggs, lightly beaten
100g parmesan, grated
185g plain flour
2 teaspoons baking powder
sea salt
oil, for deep frying

Method

  1. Wash and dry the taro leaves, cut them into thin strips, then coarsely chop the strips.
  2. Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and taro leaves, cover and cook, stirring occasionally, for 5–6 minutes, or until the taro leaves have softened. Transfer the mixture to a large bowl and let it cool slightly. Discard the garlic.
  3. Add the eggs and parmesan to the taro mixture and stir until well combined. Sift the flour and baking powder together, then stir into the taro mixture to form a soft dough. Season the dough with sea salt and freshly ground black pepper.
  4. Heat the oil in a heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Carefully drop heaped tablespoons of the dough into the hot oil and cook in batches, turning once, for 5–6 minutes per batch, or until deep golden and puffed. Remove the fritters using a slotted spoon and drain on paper towel. Serve hot.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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