Crispy Savory Taro Fritters

Ingredients

• 400 g taro root (peeled and shredded)
• 2 tbsp dried shrimp (soaked in warm water and finely minced)
• 2 stalks scallions (finely sliced)
• 2 tbsp rice flour
• 3 tbsp cornstarch
• 0.5 tsp five-spice powder
• 0.25 tsp white pepper
• 0.75 tsp salt
• 0.5 tsp sugar
• 1 tsp sesame oil
• 2 tbsp water
• 0.5 cup cooking oil (for shallow frying)

Steps

1. Peel the taro root and shred it into thin matchsticks using a mandoline or coarse grater.
2. Place the shredded taro into a large mixing bowl and add the minced dried shrimp, scallions, salt, sugar, five-spice powder, white pepper, and sesame oil. Toss thoroughly to distribute seasonings evenly.
3. Dust the mixture with rice flour and cornstarch, then sprinkle in 1 to 2 tablespoons of water. Mix with your hands, squeezing gently until the shreds hold together in a loose clump when pressed.
4. Divide the mixture into 8 equal portions and lightly flatten each into a round patty about 1/2-inch thick.
5. Heat cooking oil in a large flat-bottomed skillet over medium heat until shimmering (around 350°F / 175°C).
6. Carefully place fritters into the skillet in batches to avoid crowding. Pan-fry for 3 to 4 minutes without moving until the bottom develops a golden, crisp crust.
7. Flip gently and fry the other side for another 3 to 4 minutes until crisp, cooked through, and fragrant.
8. Drain on a wire rack or paper towels, sprinkle with a pinch of salt if desired, and serve warm with chili sauce or sweet soy sauce.