Taro Fritters

Taro (gaderi) Fritters

1 taro root, peeled and washed
1/4 cup besan (chickpea flour)
1/4 cup rice flour
1/8 teaspoon chili powder
1/2 teaspoon salt and a generous pinch of baking powder
Vegetable oil for deep-frying

1) Pat dry excess moisture from peeled taro (gaderi). Slice taro root as thinly as possible, yielding about 25 to 30 slices and set aside.
2) Combine all the dry ingredients in a mixing bowl and add a little water at a time to make a smooth batter. Add more chickpea flour or water to achieve the right consistency of the batter. Set aside.
3) In a large cast-iron skillet or preferably high-sided pan, heat the oil over medium-high heat. Dip one slice at a time into prepared batter coating completely and shake off excess batter. Fry, a few at a time, 20 to 30 seconds each side or until golden brown. Drain on paper towels and repeat the process until all the slices are deep- fried. Serve warm.

Note: Taro is one of the tubers used like potato and has many varieties. See one of my posts dated August 19, 2012.

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