Taro Fries with Sriracha Ketchup

by Kris on June 12, 2012

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

Serves 4

  • 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
  1. Preheat oven to 400.
  2. Wash and peel the taro root and slice into thin strips.
  3. 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.
  4. 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.
  5. In a small bowl combine ketchup, sriracha, and one drop of chili oil, whisk to combine.
  6. Serve the taro fries warm with sriracha ketchup.

Note: Never eat taro root raw as it is toxic when uncooked.


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