Taro Pancakes

Taro, with its naturally dry consistency, is ideal for frying: a little bit of hot oil and shredded taro turns into a lacy, crunchy pancake. Taro pancakes are delicious on their own, but like latkes, they’re even better with toppings. I finished these guys off with some sour cream, smoked salmon, green onions, and sriracha for a bite full of contrasting textures and flavours.

1 cup taro, freshly shredded or grated
1 tsp. flour
sea salt
black pepper, freshly ground
2 Tbsp. oil, for frying

To Serve (optional):
sour cream
smoked salmon
sliced green onions
sriracha

Toss the shredded taro with the flour and season generously with salt and pepper.

In a heavy-bottomed skillet, heat up 2 Tbsp. of oil until hot and shimmery. Drop the taro mixture by the Tbsp. and flatten with the back of a fork.

Cook over medium to medium-high heat until edges are crisp and golden, about 1½ minutes. Flip and cook the other side until golden, about 1 minute.

Drain on paper towels. Continue until taro mixture is done.

Top pancakes with sour cream, smoked salmon, slice green onions, and sriracha, if desired.

Serve immediately.

Makes 2 servings.