Street Food
Poke Taro (Coconut Taro Fritters)
Ingredients
- - 400g taro, peeled and finely grated
- - 60g (1/2 cup) desiccated coconut
- - 2 tbsp sugar
- - 1 egg
- - 2 tbsp plain flour
- - Vegetable oil, for shallow frying
Method
- Combine the grated taro, coconut, sugar, egg and flour in a bowl and mix well.
- Heat a shallow layer of oil in a frying pan over medium heat.
- Drop spoonfuls of the mixture into the pan, flattening slightly.
- Fry for 3 minutes per side until golden brown and cooked through.
- Drain briefly on kitchen paper and serve warm.
Introduction: A savoury-sweet street snack made from grated taro bound with coconut and lightly fried, sold warm from stalls and popular with children after school.
Cultural Background: A savoury-sweet street snack made from grated taro bound with coconut and lightly fried, sold warm from stalls and popular with children after school.
Tips: Squeeze excess moisture from the grated taro before mixing for crisper fritters.
Variations: A pinch of cinnamon can be added to the mixture for extra warmth. Naturally vegetarian.
Storage: Store cooled fritters in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan for 2 minutes per side to restore crispness.
Nutrition: Approx. 180 kcal per fritter, 8g fat, 24g carbohydrate, 3g protein.
FAQs
Q: Can these be baked instead of fried?
A: Yes, bake at 200C (400F) for 20 minutes, turning halfway, though the texture will be less crisp.