Taro Bamboo Fritters

Inspired by the Fritters Galore plate at Hangawai, while trying to figure out what the mystery fritter was. I think it was fried taro. So I made my own fritters. Frozen bamboo tips are available at most Asian grocery stores, and same with taro, I like Swad brand Arvi taro from the local Indian grocery's freezer section. Served best with tamarind-date sauce, chutney, peanut sauce, or a Korean soy-tamari sauce blend. These delights are also vegan!

• Ready In: 25 mins
• Serves: 15
• Yields: 15 fritters

Ingredients

• Fritters

• 1  cup  taro root, tips (really bamboo tips, bamboo not recognized in the database)
• 1  cup  taro root, tubers
• 6  tablespoons besan (chickpea flour)
• 4  tablespoons  rice flour
• 1  tablespoon red chili powder
• 2  teaspoons  coriander
• 1  teaspoon cumin
• 1⁄2 teaspoon turmeric
• 1  teaspoon kosher salt

• Breading

• 1  cup panko breadcrumbs
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder

Directions

1. Mix the panko with the garlic and onion powders thoroughly in a shallow dish, set aside for now.
2. Steam the bamboo and taro together in a pot with water, until somewhat tender (not too tender though-- mashed taro leaves you nothing to chew on after you fry it), about 10 minutes assuming you're using frozen shoots.
3. With a potato masher, mix and smoosh up the bamboo and taro and while the mixture is still hot, add the flours and spice mix, and blend in with a wooden spoon.
4. Wait for the mixture to cool, then form small discs with your hands. (I hope you washed them. ;) ).
5. Coat in the garlic and onion powder flavored panko.
6. Fry in olive oil, drain and blot on paper towels, and enjoy!