Polynesian-style Taro Fritters

Ingredients

In this Polynesian adaptation, we substitute the traditional Georgian dish, Akhali kartophili, with taro root, a staple ingredient in Polynesian cuisine. The spices and herbs used in the original dish are replaced with Polynesian flavors, giving the fritters a tropical twist. The cooking technique remains the same, with the fritters being fried to achieve a crispy texture. We alse have the original recipe for Akhali kartophili, so you can check it out.

• 2 cups (300g) grated taro root 2 cups (300g) grated taro root
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 3g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the grated taro root, all-purpose flour, coconut milk, cilantro, green onions, ginger, garlic, turmeric, cumin, cayenne pepper, and salt. Mix well until all the ingredients are evenly combined.
2. 2.
   Heat vegetable oil in a frying pan over medium heat.
3. 3.
   Take a small portion of the taro mixture and shape it into a small fritter. Repeat with the remaining mixture.
4. 4.
   Carefully place the fritters into the hot oil and fry until golden brown on both sides, approximately 3-4 minutes per side.
5. 5.
   Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Polynesian-style Taro Fritters hot as an appetizer or side dish.

Treat your ingredients with care...

• Taro root — Make sure to peel and grate the taro root just before using it to prevent discoloration. Use gloves while handling taro root as it may cause skin irritation for some individuals.

Tips & Tricks

• For an extra tropical flavor, you can add a squeeze of lime juice to the taro mixture before shaping the fritters.
• Serve the fritters with a tangy pineapple salsa or a creamy coconut dipping sauce for a Polynesian twist.
• If taro root is not available, you can substitute it with yam or sweet potato for a similar texture and taste.
• Make sure the oil is hot enough before frying the fritters to ensure a crispy exterior.
• To make the fritters spicier, increase the amount of cayenne pepper according to your preference.

Serving advice

Serve the Polynesian-style Taro Fritters as an appetizer with a side of pineapple salsa or coconut dipping sauce. They can also be served as a side dish alongside a main course of grilled fish or roasted chicken.

Presentation advice

Arrange the golden-brown fritters on a platter and garnish with fresh cilantro leaves. Serve them with a tropical fruit garnish, such as sliced pineapple or mango, to enhance the Polynesian presentation.