Here’s a few more tips to help you on your way to the crispiest latkes you’ve ever had.
- Use a hand grater to grate your taro. I’ve found that using a food processor blade makes the grated pieces too stringy and clumpy.
- Instead of placing your grated taro on a paper towel and wringing out the water, lay a thin layer on top of a few paper towels and refrigerate for 10 minutes. Doing so speeds up drying without clumping and mushing everything together in the paper towel.
- Start with just 1-2 tablespoons of oil in the frying pan and slowly add more as you go. Dropping your latkes in an oil bath almost guarantees burnt outsides and mushy insides.
- Spread the grated taro out in the frying pan as thinly as possible. I recommend spooning no more than 2-3 tablespoons for each latke.
- DO NOT use a spatula to flatten your pancakes at any point!
Congratulations! You’re on your way to some tasty taro latkes! Now just indulge in a little bit of tangy Sriracha and lime cream sauce and celebrate the season deliciously.
Taro Latkes with Sriracha Lime Cream Sauce
Ingredients
For the latkes
- 1 large taro root about 2 lbs
- 1 medium onion minced
- 1 tsp salt
- 1 tsp ground black pepper
- vegetable oil for frying
For the Sriracha Lime Cream Sauce
- 1 cup sour cream
- 1/4 cup Sriracha
- 1 tbsp fresh lime juice
- 1 tbsp honey
- chopped green onions for garnish
Instructions
- Peel skins and grate taro using a large grater.
- Lay grated taro on a paper towel and refrigerate for 10 minutes. Do not wring out grated towel. Dab top layer of taro with additional paper towels if needed. Place dried taro into a mixing bowl.
- Mix in minced onion, salt and pepper.
- In a nonstick pan, heat 1 tbsp of vegetable oil. Spoon about 2 tbsp of latke mixture onto frying pan and spread out as thinly as possible. Fry for 5-7 minutes on each side until brown and crispy.
- Drain fried latkes on a paper towel and allow to cool.
- To prepare the sauce, mix together sour cream, Sriracha, lime juice and honey.
