Deep Fried Taro Fries

Golden and savory, deep fried taro fries are a tantalizing, indulgent treat.


Prep Time: 30 min  

Cooking Time: 8-10 min

Ingredients:

  • Taro root – I recommend about 1 pound per every 2 people you’d like to serve.
  • Olive oil – Depending on your cooking method you may not need this.
  • Flour
  • Oregano & Thyme – I’d recommend dried over fresh for this. You could also use rosemary, or any other herb you like.
  • Cayenne pepper – This is optional, but a kick of heat is really delicious.
  • Garlic powder
  • Sea Salt
  • Other desired french fries ingredient toppings.

Deep Fried Taro Fries

  1. Preheat your oven to 200°F and prepare a baking sheet with parchment paper. 
  2. Handle taro with kitchen towel or gloves. Try to avoid direct skin contact until cooked. (Raw taro, without skin, has calcium oxide which causes intense itchy/irritable skin response until thoroughly cooked.) Rinse and pat dry with a kitchen towel. 
  3. Scrub/scrape the outside of the taro, much like a potato, until only the white root is exposed. 
  4. Cut taro into desired dimensions for fries. 
  5. Dry taro fries thoroughly. Toss in flour.
  6. Heat several inches of oil in a deep skillet or wok and preheat it to 350°F. 
  7. Add only enough fries to create a single layer in the oil and fry them for 8-10 minutes, or until they’re golden brown. Stir them halfway through ensuring that fries are cooked. To ensure thoroughly cooked fries, poke the fries with a steak knife: if they slide off with an easy shake, then they are done. 
  8. Strain them out onto a paper towel lined baking sheet and sprinkle with the seasonings and salt. 
  9. Repeat the process with the rest of the fries until they’re all cooked. 
  10. Keep the already cooked fries hot while you work in batches, you can keep them in a low oven at 200°F.
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