Saturday, February 7, 2015
At the market I bought 3 large sized taro called mon cao. These have white meat with pretty purple specks mixed in. My aunt peeled and soaked them in water for me. She suggested that I make taro chips since she remember I had made them in the past for my husband and she thought that was good. She also talked about French fries that she saw the kids eating in Saigon. I decided to make her special taro fries. These are tasty and can be quite addicting!
Taro, cut in 1/4 inch thick
Oil for deep frying
Heat a pan or pot over medium high heat. Pour oil to a pan or pot to about 1 1/2 to 2 inches deep. Once the oil is hot put a handful of taro in and cook for about 12-15 minutes or until slightly golden. Remove the taro pieces and put into a strainer, and sprinkle with pinches of salt. Repeat until done.
*If you have left over the next day just refry until hot and crispy.