CRISPY TARO FRITTERS WITH GREEN SAUCE

Recipes and Styling by Terri Terrell and Michele Gentille

Photos by Erin Adams

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Taro root is a staple in many countries, but is relatively new to the American diet. It loves to be fried, so a fritter seemed like a simple introduction to the vegetable and easy to replicate. Note that taro root should not be consumed raw, as it contains a bitter-tasting compound called calcium oxalate that can cause an itchy mouth and throat. Luckily, that goes away completely when taro is cooked.

With a crunchy exterior and pillowy, starchy, nutty, goodness inside, these irresistible fritters get a drizzle of a garlicky olive oil green sauce that gives it that extra punch. To buy taro root locally, check one of the Asian grocery stores that operate around Asheville.

Yields: 12 fritters; 6 servings as a side

1 1⁄2 pounds taro root

1 large shallot, minced

2 garlic cloves, minced

1 1⁄2 teaspoons Dijon mustard

1 teaspoon smoked paprika

3⁄4 teaspoon fine sea salt

1⁄2 teaspoon freshly ground black pepper

2–3 tablespoons cornstarch

1 cup frying oil, such as peanut or safflower Lime wedges

Green sauce (recipe below)

Steam the taro for 30 minutes or so, until soft enough to easily pierce with a fork through the center. When fully cooked, the skin slips off easily.

Let cool slightly until you can handle it and remove the skins, and then place the peeled taro into a medium-sized bowl. Add the shallot, garlic, Dijon, smoked paprika, salt and pepper. Mash with a fork until all ingredients are mixed well and smooth. At this point, the mixture can be refrigerated overnight if necessary, although it works best if used right away.

Sprinkle the cornstarch onto a plate. Take 2 tablespoons of the mash, form into a small patty and coat evenly with the corn- starch. Repeat until 12 equal-size patties are formed; place them on a baking sheet.

Heat oil over medium heat in a cast-iron frying pan, to about 375°F on a food thermometer, or until oil ripples. Add pat- ties carefully and fry for 2–3 minutes on each side, until crispy and golden brown. Sprinkle with salt and enjoy immediately with a squeeze of lime and drizzle of green sauce.

Green Sauce

Yields: 1 cup

2 large cloves garlic

2 cups packed aromatic green leaves such as arugula, parsley, cilantro or basil

1 teaspoon fine sea salt

1 good grind of fresh pepper

1 tablespoon sherry or red wine vinegar

1⁄2 cup extra virgin olive oil

Drop the garlic into a food processor with the blade running and let it chop. Open the lid and add the leaves with salt and pepper. Pulse to chop the leaves fairly well, then add vinegar. Pulse again to incorporate, then turn the blade on and add the olive oil in a stream. Process until smooth and incorporated. Taste to adjust seasoning if necessary. If not using it right away, it will keep a couple of weeks refrigerated.

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With a crunchy exterior and starchy, nutty, goodness inside, these irresistible fritters get a drizzle of a garlicky olive oil green sauce.

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