I think there are hundreds of types of taro but there’s basically two types used frequently in Chinese cooking. As far as I know, we just call them big taro and little taro (in Chinese), because one is big and one is small.
If you’ve never had taro, you can think of it as a potato with a different flavor. If you’re going along that potato thought-line anyway, you can think of the big taro as being similar to baking potatoes, like Russet potatoes. They are starchy with low water content, perfect for taro fries. The little taro can be thought of similarly to boiling potatoes or waxy potatoes. They are higher in water content which makes them creamier.
As much as I love fries (and I LOVE French fries!), I think I like Taro fries, even more. The big taro is even starchier than russet potatos, which makes crispier fries. Taro has more flavor and they always taste less greasy too. Notice also the pretty purple flecks in the white flesh. To make fries, the method is the same as for frying potatoes. I like to cut thin strips and soak them in water for several hours.
Drain thoroughly before blanch frying at around 240 to 260 degrees F. You are only frying for about a minute, then spread on paper towels.
Bring the oil to 375 degrees F for the final fry, until golden brown. Remove from oil into a paper towel lined bowl. Toss with salt immediately. Eat while hot!
Now for the little taro. I’ve seen the color of the flesh vary between cream colored, to more grey, or more purple. The color is uniform though, unlike the flecked big taro.
My mom often eats little taro just boiled, peeled, and dipped in sugar. You boil in the skins, 15-20 minutes, or until tender when you stick a paring knife in. You peel the skin off with your fingers, somewhat like peeling a hard boiled egg, just slightly more difficult. The surface (after peeling) is a bit slippery, but the flesh is so creamy, smoother than any potato. They can be eaten like this warm or you can chill them in the fridge and eat them cold, which is how my mom and I like it.
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i love taro. i love your taro fries. and i love that my mom is not the only one to eat taro boiled!
oh my God. Taro is just one of my FAV! I love them steamed, then pan-fried until crispy on the outside, chewy in the inside. YUM! But I only like the big speckled ones. The small ones just taste like bland potatoes.
I have to admit something: *look over shoulder* I’ve never tried taro. I see it all the time at the grocery and at the farmer’s market, but I’ve never tried it except in foods cooked by others.
Is it possible to bake taro fries?
i love taro, but i have never actually seen it in whole form until now. i’ve only had taro ice cream and taro milk tea, so i guess i need to try real taro. thanks for the interesting post!
Fries definitely look like a better use than poi.
Your taro fries are beautiful!
My grandmother eats boiled taro with sugar! I always begged her to share with me when I was young. Hence, I now love all things dipped in sugar.
EMC, I haven’t tried baking taro fries so I don’t know. I think they would taste good roasted though. Because of the super high starch content and density, they don’t absorb as much oil so that makes me feel better. =)
So glad to hear so many people eat it dipped in sugar. I was afraid some people might think my family was weird.
I thought my family was weird for eating taro dipped in sugar too! I love it!
Very original fries. I usually use taro to make springrolls. I use “fried taro” fries, add pickles carrot and daikon, Vietnamese mint and a bunch of other ingredients. Serve it with a soy dipping sauce. You think it’s healthy and it’s so good. I agree about the comment you left on my site. It’s hard to take food photo. Here’s a tip: I always make 2 plates. One for me to eat and one for the photo lol