Deep-Fried Sugared Taro is a beloved dish, particularly popular in Guangdong, especially in the Chaoshan region, known for its culinary delights. Its crispy exterior and sweet, caramelized flavor make it a favorite among locals and visitors alike. To ensure your dish turns out perfectly every time, follow my tips and tricks.
What is taro
Taro (Colocasia esculenta) is a root vegetable of the plant family of Araceae that is commonly used in Asian cuisines. You can use it to make desserts like Taro Mochi, Taro Bubble Milk Tea, and Taro Cake. It can be made into snacks or desserts, such as Taro Bun, Taro Chips, Taro Fries, and Taro Sago Dessert Soup.
For something savory, a total crowd-pleaser to fill your appetite are One-Pot Taro Rice (Yam Rice), Wu Gok 芋角 (Deep-Fried Taro Dumpling Puffs).
When looking for taro in Asian supermarkets or in the Asian section of grocery stores, it should have brown-grayish skin with ring patterns like a tree bark. The inside should have a white flesh with light purple tiny dots. You will love its starchy, slightly sweet, nutty, and earthy taste.
One important thing to be aware of is that taro contains high levels of calcium oxalate, which is toxic when eaten uncooked and causes skin irritation when touched with bare hands. So, make sure to cook taro thoroughly before eating. Some types of taro will have a slimy layer that when touched can cause skin irritation, so it is best to wear kitchen gloves to avoid this.
Tips for successfully making Deep-Fried Sugared Taro
I’m not usually a fan of deep-fried dishes, but this deep-fried sugared taro is an exception. With just five ingredients, it’s simple yet delicious.
In the process of making Sugared Taro, the key lies in allowing the sugar syrup to solidify:
- Ratio of Water and Sugar: It’s crucial to maintain a ratio of 1:2 for water and sugar. Using too much water can hinder the formation of syrup, so the amount of water needs to be strictly controlled.
- Timing for Solidification: The timing for allowing the sugar syrup to solidify is critical. It’s important to monitor the syrup closely and remove it from the heat once it reaches the desired consistency.
- Control of Heat: It’s recommended to use low to medium heat throughout the process of allowing the syrup to solidify. This helps to prevent the syrup from overheating and ensures that it solidifies evenly.
Ingredients
- 500g Taro, peeled and cut into long strips
- 2 cups Cooking oil
- 1/2 bowl Sugar
- 1/4 bowl Water
- 10g Chopped green onions (optional)
Instructions:
Prepare the Taro: Peel the taro and thoroughly clean it. Cut it into long strips.
Fry the Taro Strips: Heat the cooking oil to about 180°C or 356°F in a deep frying pan or wok. You can also test the oil temperature by inserting a chopstick; if bubbles form around the chopstick, the oil is ready. Carefully fry the taro strips until they turn golden yellow, usually taking about 3-4 minutes. Remove the fried taro strips and drain the excess oil. Set aside.
Prepare the Sugared Sauce: Clean the frying pan or use a different one. Add half a bowl of sugar and 1/4 bowl of water, maintaining a ratio of sugar to water at 2:1. Heat the mixture over medium heat, stirring continuously, until the large bubbles start to turn into small bubbles.
Add Taro and Green Onions: Once the sugar-water mixture reaches the desired consistency, add the chopped green onions (if using), followed by the fried taro strips. Turn off the heat and stir gently to coat the taro evenly with the sugared sauce.
Final Touch: Continue stirring constantly to ensure the taro is well-coated. For better results, you can move the pan or wok to another unheated stove and continue stirring until the sugar solidifies and forms a fine sandy texture over the taro strips.
Serve: Once the sugared taro strips have cooled slightly, serve them as a delightful snack or side dish. Enjoy the crispy texture and sweet flavor of these Deep-Fried Sugared Taro treats!
Deep-Fried Sugared Taro Recipe
Ingredients
- 500 g Taro peeled and cut into long strips
- 2 cups Cooking oil
- 1/2 bowl white granulated sugar
- 1/4 bowl Water
- 10 g Chopped green onions optional
Instructions
- Prepare the Taro: Peel the taro and thoroughly clean it. Cut it into long strips.
- Fry the Taro Strips: Heat the cooking oil to about 180°C or 356°F in a deep frying pan or wok. You can also test the oil temperature by inserting a chopstick; if bubbles form around the chopstick, the oil is ready. Carefully fry the taro strips until they turn golden yellow, usually taking about 3-4 minutes. Remove the fried taro strips and drain the excess oil. Set aside.
- Prepare the Sugared Sauce: Clean the frying pan or use a different one. Add half a bowl of sugar and 1/4 bowl of water, maintaining a ratio of sugar to water at 2:1. Heat the mixture over medium heat, stirring continuously, until the large bubbles start to turn into small bubbles.
- Add Taro and Green Onions: Once the sugar-water mixture reaches the desired consistency, add the chopped green onions (if using), followed by the fried taro strips. Turn off the heat and stir gently to coat the taro evenly with the sugared sauce.
- Final Touch: Continue stirring constantly to ensure the taro is well-coated. For better results, you can move the pan or wok to another unheated stove and continue stirring until the sugar solidifies and forms a fine sandy texture over the taro strips.
