These Crunchy Taro Fritters flavored with five spiced powder and sesame seeds make a really tasty snack. Make a bunch for they go quickly.
While preparing the crispy taro shreds for the Yee Sang (Raw Fish Salad) last week, I was reminded of this lesser known Chinese New Year snack. I have only had these a handful of times as a kid visiting friends’ homes during the festivities. If I remember correctly, it is called “Wu Har” in the Cantonese dialect. “wu” means taro and “har” means shrimp. They may have been named as such because they resemble shrimp fritters. Many vegetarian dishes are made with taro or yam and this could be a vegetarian substitute for shrimp.
A Savory Treat
Although these savory Crunchy Taro Fritters are seldom served, they have somehow left an indelible mark in my memory. I have made them once or twice in the past and have thoroughly enjoyed them. Like all crunchies, they tend to go really fast and Ro-Taro and Ro-Jiro certainly made short work of them. They are a nice contrast to all the sweet treats being served at this time.
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Let’s get cooking! Taro and five spiced powder are a happy marriage. Adding sesame seeds makes the marriage even happier. 🙂 These Crunchy Taro Fritters are big on taste and can be pretty addictive.
Tools Used in Making These Crunchy Taro Fritters
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Bamboo Cooking Chopsticks, 13.5in long, 4 pairs
Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Crunchy Taro Fritters
- 1 small taro (shredded) (2 lbs/900g)
- 1 tsp five-spice powder
- 1/3 cup sesame seeds (45g)
- 1/3 cup rice flour (40g)
- 3 tbsp water
- Vegetable oil for deep frying
- In a large bowl, add shredded taro, five spiced powder, and sesame seeds.
- In a small bowl combined rice flour and water. Pour onto taro mixture. Stir to get everything well mixed.
- Heat about one inch of oil in a wok or deep pan. Using a pair of chopsticks or thongs, take a small amount (about 1 tablespoonful) of taro mixture and drop gently into hot oil. Deep fry until golden brown and crispy.
- Remove and drain on paper towels. Store in air tight jars when cooled.
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