Fried Taro

My Charming Companion got some Taro (at the Cub foods in Brooklyn Center) to try making a fancy fried breakfast-y thing. I am not aware of eating taro before (other than the fermented poi version - or maybe some taro chips). They have a nice nutty flavor, and were really good fried up in some lard! Yum. Later I looked up the carb count of taro in relation to other starchy and non-starchy veggies. And, um, no wonder they were so tasty - they have lots of starch to get all caramelized. I got into checking all the various veggies - so here is what I found:

My general eating style these days is to be a bit conscientious about my carb intake - so the taro turns out to have been a splurge!

Taro root
Lard or coconut oil for frying
Salt

1. Boil taro (with peel on) in a roiling boil for a good 20-30 minutes, using enough water to cover the taro. You want to cook these all the way through. After boiling, rinse them with cool water to cool. (This is a good step to do the night before, and then just stick the taro in the fridge until you are ready to fry them.)
2. When taro are cool enough to handle, peel them with a peeler or paring knife. Cut taro in half lengthwise, and then into slices.
3. Heat a good inch of lard/coconut oil in a cast iron (may be 1/2 cup's worth depending on your pan - the oil stays very clean so you can cook with it again). You will need to lay the taro in a single layer, so cook the taro in batches, or in one larger pan. Lay the taro pieces carefully in the oil, and fry each side in the oil for several minutes, until it turns a crispy golden brown. Remove from oil and serve!

I ate them with just a little salt and they were divine - but here is a recipe to use some turmeric and chili powder (add after frying) that sounds good too.