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