![]() After testing the taro waffles a few more times, I settled on this recipe! HOW TO MAKE TARO WAFFLES USING THE RIGHT KIND OF TAROįor this recipe, you’ll need to use large taro that are often sold whole or chopped into large sections (usually weighing somewhere between 3 to 6 pounds). Furthermore, the waffle iron cooks both sides of the waffle simultaneously, which led to more even browning on the waffles. With the waffle iron, I didn’t need to supervise the cooking constantly–just put the mixture into the waffle iron, close the lid, and check back in 6 minutes. On a whim, I cooked the fritters in a waffle iron one day and discovered it was my preferred method of preparing these fritters. I took some of my mom’s ideas and started playing around with making a taro fritter recipe that would be vegetarian-friendly. ![]() Then, she added Taiwanese-style sweet sweet potato flour (地瓜粉), an egg, and seasonings and pan fried the fritters. Instead of using a food processor, she sliced up the taro by hand and combined it with scallions and Chinese sausage (臘腸) for flavor. She experimented in her kitchen and sent along photos of how she would make the taro fritters. Like I do with many other recipes, I called my mom to see if she had any suggestions about how I should develop this recipe. She served the taro fritters with yuchoy (油菜) and steamed fish. Mama Lin’s photos of her recipe development. I fell in love with the fritters because of their earthy flavor, crispy exterior, and soft center. I had a taro that was languishing in the fridge, and I decided to shred it in the food processor and pan fry it into small cakes. Initially, I wanted to develop a taro fritter/latke recipe. As much as I enjoy eating taro, I must admit that I didn’t start seriously cooking with it until recently. Growing up, I had the pleasure of enjoying a variety of taro dishes that Mama Lin prepared: steamed taro cake (芋頭糕/芋頭糍), steamed sticky rice with taro, and taro and ribs with black bean sauce to name a few. Taro is a root vegetable with strong earthy flavors and is usually grown in tropical and subtropical regions.
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