Taro Fritter

Last month was the seventh month in Lunar calendar and we prepared food for our beloved grandmother to celebrate her passing and living. We always prepare food she loved when she was still around. Mother always cooks vegetarian food, as she requested that when she was around. That day we made taro fritters, vegetarian curry, stir-fry vegetables and vermicelli stir-fry. The food was prepared in the morning and arranged nicely on the altar. We would then lit incense on the altar. During lunch time, the food is enjoyed by her children and grandchildren.

I love fritters. I think once I have more time, I would experiment with any food ingredients that might be made into fritters. The taro fritters (or u-yen) is well loved in our family. My mother loves it. My aunties love it. My grandmother loved it. I love it. It is easy and simple to prepare. Grated taro is combined with tapioca starch and seasoned with a bit of sugar and salt. Water is a very important ingredient, as it helps cooking the taro faster when deep-fried. Once it is made, the dough doesn’t need to be fried all at once. It keeps quite well in the fridge for a couple of days. You shape the dough into round balls when the oil is heated well enough and ready to be fried.

This is also sold in the street as afternoon snacks. The Chinese ladies in our city just love this.

Grate taro with a simple grater. It needs to be long and rather thick so that it won’t brittle off or burnt off too quickly when fried.

Combine taro with tapioca starch, sugar, salt and water. Mix well. This keep well in the fridge for a couple of days, if not fried right away.

Take a spoonful of batter and shape it into a ball. Make sure to get rid of all air. The dough ball should be solid in the middle part. This will make sure the fritter is crunchy on the outside and soft and chewy in the middle.

Drop the ball into warm cooking oil.

Continue shaping fritters and drop them into the oil. Deep-fry slowly under medium heat till golden brown.

Nice and brown, eh? Serve warm with sweet chili sauce.

Print

Taro Fritter

Makes 40 fritters

Ingredients:

1 kg taro, coarsely grated
5 tbsp tapioca starch
3 tbsp sugar
1 tbsp salt
125 g water
Oil for deep-frying

Directions:

Combine all ingredients together.
Heat cooking oil in a deep-fryer.
Shape 2 tbsp dough into a ball using a spoon and palm of your hand.
Drop taro into hot oil. Fry till golden brown, about 4 minutes.
Serve warm with sweet chili sauce.

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12 Responses to “Taro Fritter”

  1. 1

    Lyndsey ~The Tiny Skillet — September 13, 2011 @ 2:02 pm

    What a nice tribute to your grandmother. I would love these taro fritters and I agree, I think I would love anything made into a fritter. These look beautiful and your post it so helpful!

  2. 2

    Linda — September 15, 2011 @ 10:15 am

    Thanks for sharing the recipe. I am drooling already, will try your recipe on the weekend. I made taro fritter a few times but it didn’t taste so nice. My mom gave me recipe not by measurement , she told me a bit of that and a bit of this. No water in the ingredients but it had bean paste.

    • Jun replied: — September 25th, 2011 @ 8:25 am

      We have never added bean paste. That sounds very interesting! I should ask around.

  3. 3

    Veronica L — September 17, 2011 @ 1:01 am

    Awesome blog… I love u-yen… it’s like the perfect snack in our family :)

  4. 4

    Dinewithleny — September 18, 2011 @ 6:23 am

    Thank u for sharing tgis recipe. I have been craving for this but couldnt find the recipe until now. Thank u….. Looks yummm

  5. 5

    Simone — September 19, 2011 @ 12:55 am

    Now you made me drool too. I have to confess that I do not know what taro is (will look it up now) but it definitely looks delicious. I love fritters is most shapes too. Have made many before and will probably keep on doing that!

    • Jun replied: — September 25th, 2011 @ 8:09 am

      Taro is yam. Same thing. :)

  6. 6

    siany — September 19, 2011 @ 10:04 am

    your uyan looks so delish!

  7. 7

    DG — October 11, 2011 @ 8:50 pm

    Oh my …. u yen …. my all time favourites snacks. Love this very much :)

  8. 8

    Andrew Zhou — December 27, 2011 @ 9:21 pm

    This is what we call as “U Yen” in Medan and most (not all) recipes for “U Yen” will actually have some fermented soy bean (Tau Co) in them. The thing about “U Yen” is how to make sure that the whole thing doesn’t go hard and tough on you. The best one is the one with crispy skin and soft center.

    I now live in Singapore and always go back to Medan for food. Medan is definitely a food heaven for me and your blog is a prove of that. Thank you so much for writing this blog. I am so “bookmarking” it now.

  9. 9

    Gluten Free Grey Market DC: Second Edition | Gluten Free? Gimme Three! — May 23, 2012 @ 5:42 am

    [...] time, there were two vendors with gluten free products. First up was savory taro fritters from Noshables. I was a bit hesitant at first because I wasn’t a fan of poi or taro when I [...]

  10. 10

    Khoon — March 19, 2014 @ 9:33 pm

    This is almost similar to what we made during festival except that we add dried prawns, belly pork and steamed before frying. Thanks for sharing your recipe.

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