Crispy Taro Pancakes

Ingredients

In this adaptation, we substitute the traditional Korean potato with taro, a popular ingredient in the Solomon Islands. The spices and herbs used in the batter are also adjusted to incorporate flavors commonly found in Solomon Islands cuisine. The cooking technique remains the same, with the pancakes being pan-fried to achieve a crispy exterior. We alse have the original recipe for Gamjajeon, so you can check it out.

• 2 cups (300g) taro, peeled and grated 2 cups (300g) taro, peeled and grated
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 3g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the grated taro, all-purpose flour, baking powder, salt, black pepper, paprika, turmeric, dried thyme, dried oregano, garlic powder, and onion powder.
2. 2.
   Add the coconut milk and water to the bowl and mix well until a thick batter forms.
3. 3.
   Stir in the sliced green onions.
4. 4.
   Heat a generous amount of vegetable oil in a large non-stick skillet over medium heat.
5. 5.
   Spoon the taro batter onto the skillet, forming small pancakes. Flatten them gently with the back of a spoon.
6. 6.
   Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the pancakes from the skillet and drain them on a paper towel to remove excess oil.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   Serve the crispy taro pancakes hot and enjoy!

Treat your ingredients with care...

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

Tips & Tricks

• For extra crispiness, you can add a tablespoon of cornstarch to the batter.
• Feel free to add your favorite herbs and spices to customize the flavor profile.
• Serve the pancakes with a tangy dipping sauce made from soy sauce, lime juice, and chili flakes.
• If taro is not available, you can substitute it with yam or sweet potato.
• To make the pancakes spicier, add a pinch of cayenne pepper to the batter.

Serving advice

Serve the Crispy Taro Pancakes as a delightful appetizer or a light main course. They are best enjoyed hot and crispy, straight from the skillet. Pair them with a refreshing tropical fruit salsa or a side of mixed greens for a complete meal.

Presentation advice

Arrange the Crispy Taro Pancakes on a platter, garnished with fresh herbs and a sprinkle of paprika for a pop of color. Serve them alongside a vibrant tropical fruit salad to create an eye-catching and appetizing presentation.