I love taro. It’s my favorite frozen yogurt flavor and I love it in bread. Greg and I occasionally shop at an Asian supermarket which makes the best taro dinner rolls. They rarely make it home as I gobble them up on the long drive back. Last week we stopped by this store to pick up some Asian staples. I love exploring the produce section there as I’m always discovering fun new finds. I bought a taro root for the first time but really wasn’t sure what I would do with it.
When I got home I contemplated putting it in the juicer. I figured that since I love sweet potato juice so much that taro might be equally good. Thankfully before I got started Greg did some research and found out that taro is actually toxic if consumed raw. So much for the taro juice idea!
I decided to make fries with the taro root because the consistency is quite similar to potatoes. I love the nutty and almost sweet flavor of this root and it worked really well in fry form. I tossed the taro in a mixture of vegetable, sesame and chili oil. The sesame oil really complemented the taro flavor while the chili oil gave it a nice kick.
While the fries were baking I whipped together a spicy ketchup with sriracha and chili oil. I only added one drop of chili oil as it’s very potent, but it you want it to be really spicy add at least 2-3 drops. These fries were great on their own, but would also be a great side dish with a banh mi or a terriyaki seasoned burger.
Naturally vegan and gluten free, almost anyone can enjoy these taro fries! Are you a fan of taro? What’s your favorite way to enjoy it?
Taro Fries with Sriracha Ketchup
- 1 large taro root
- 1 tbsp. vegetable oil
- 1 tsp. sesame oil
- 1 drop chili oil
- 2 tbsp. ketchup
- 1 tsp. sriracha
- 1 drop chili oil
- Preheat oven to 400.
- Wash and peel the taro root and slice into thin strips.
- In a bowl combine vegetable oil, sesame oil and one drop of chili oil. Toss the taro strips in the oil and salt and pepper to taste.
- Place the taro strips on a cookie sheet and bake for 10 minutes. Turn the taro fries and bake for an additional 10 minutes until golden and crispy.
- In a small bowl combine ketchup, sriracha, and one drop of chili oil, whisk to combine.
- Serve the taro fries warm with sriracha ketchup.
Note: Never eat taro root raw as it is toxic when uncooked.
If you like this recipe, you may also like:
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- Tahini Honey Sweet Potato Fries by Ashley from Edible Perspective
- Baked Spicy Fries with Garlic Cheese Sauce by Lindsay from Pinch of Yum
- Cornmeal Crusted Eggplant Fries by Adrianna from A Cozy Kitchen