Taro Potatoes or Satoimo as we call it in Japan, are a great storage crop to have to get you through the winter. It is commonly eaten in Japan and our CSA members are just starting to get the hang of them. They have a high oxalic acid content and are not suitable for eating raw so always make sure to cook them through. Popular ways of eating them are in soups and stews. My neighbor and CSA member, Camille Armantrout, has been busy experimenting with them and came up with this fabulous fritter recipe! I was lucky enough to be her taster yesterday!
Taro, 1 cup boiled and peeled
Parsnip, 1/2 cup boiled or roasted
Onion or Scallions, 1/2 cup chopped
Garlic, 1 clove minced or 1/2 tsp garlic powder
Peanuts or any other nut, 1/2 cup coarsely chopped
Panko or bread crumbs, 1/2 cup
Salt, 1/2 teaspoon if using salted nuts, 1 tsp if using unsalted
Coconut, 1/2 cup shredded or flaked, unsweetened
Lemon or Lime juice or zest, 1 teaspoon
Cilantro, minced 2 tablespoons
Peanut oil or other frying oil
Sweet chili sauce (like Mai Ploya)
Using a potato masher, mush cooked taro and parsnip into small chunks.
Stir in onion, garlic, nuts, panko, salt, coconut, lemon and cilantro until uniformly blended. It will look like a sticky mess with lumps of taro and parsnip but have faith, these are going to be delicious.
Add 3 Tablespoons of oil to a hot pan.
When the oil is hot, drop spoonfuls of fritter mix into the pan, leaving lots of space between them.
Flip the fritters as soon as they are all in the pan to expose the oily side and use a spatula to press flat. This way the spatula won’t stick to the taro.
Turn heat to medium and fry for several minutes before flipping and pressing again.
Remove golden-brown fritters to a paper towel to drain.
Add oil to pan and scoop out stray bits of fritter if needed before frying the next batch.
Serve with sweet chili sauce.
Batter can be frozen and used another day.