Get ready to embark on a culinary adventure that will transport you straight to the vibrant streets of Indonesia with this irresistible Fried Taro Cluster (Talas Goreng Uyen) recipe! Imagine biting into a golden, crispy exterior that gives way to a soft, creamy taro center – a perfect symphony of textures that will make your mouth water. This beloved Indonesian street food is not just a snack; it's a crunchy, addictive treat that will have you coming back for more with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 2 cups taro, peeled and cut into chunks
- 1 cup rice flour
- 1/2 cup water
- 1 teaspoon salt
- Oil for frying
- Chili sauce for serving
Instructions
- Wash and peel the taro root carefully, removing all outer skin and any dark spots. Cut the taro into uniform medium-sized chunks, approximately 1-inch pieces to ensure even cooking.
- In a mixing bowl, combine rice flour, salt, and water. Whisk the mixture until it forms a smooth, slightly thick batter with no lumps. The consistency should be similar to pancake batter.
- Prepare a deep frying pan or wok by adding enough cooking oil to create a depth of about 2-3 inches. Heat the oil to 350-375°F (175-190°C), which is the ideal temperature for crispy frying.
- Dip each taro chunk completely into the rice flour batter, ensuring full and even coating. Gently shake off excess batter to prevent clumping during frying.
- Carefully lower the battered taro pieces into the hot oil, working in small batches to maintain oil temperature. Fry until the exterior becomes golden brown and crispy, approximately 3-4 minutes.
- Remove fried taro clusters using a slotted spoon, allowing excess oil to drain. Place on a wire rack or paper towel-lined plate to absorb additional oil.
- Once all taro pieces are fried, arrange on a serving platter. Serve hot with chili sauce on the side for dipping.
Tips
- Choose fresh, firm taro roots without soft spots or blemishes for the best flavor and texture.
- Ensure your oil is at the correct temperature (350-375°F) to achieve a crispy exterior without absorbing too much oil.
- Don't overcrowd the frying pan – fry in small batches to maintain oil temperature and ensure even cooking.
- Pat the taro chunks dry before battering to help the rice flour coating stick better.
- For extra crispiness, you can add a pinch of cornstarch to your rice flour batter.
- Serve immediately for the best taste and texture – these clusters are most delicious when fresh and hot!
- If you're sensitive to taro's natural itchiness, soak the cut chunks in salt water for 10 minutes before cooking.
Nutrition Facts
Calories: 319kcal
Carbohydrates: 46g
Protein: 3g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
