Best 3 Coconut Crusted Taro Fries Recipes
Coconut crusted taro fries are a unique and delicious twist on the classic french fry. Made with taro root, a starchy vegetable with a slightly sweet and nutty flavor, these fries are coated in a crispy coconut crust and then fried to perfection. The result is a golden brown fry that is crispy on the outside and fluffy on the inside, with a hint of sweetness from the coconut. These fries are perfect as a side dish or snack, and they can be served with a variety of dipping sauces. This article will provide you with some of the best recipes for coconut crusted taro fries, so you can enjoy this tasty treat at home.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT-CRUSTED TARO FRIES
Ever heard of baked taro fries? To all the AIP-eaters, nightshade-intolerants, and healthy fries-lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great, more exotic alternative. Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was to go to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the labels were only in Chinese!). Serve as a delicious snack or a salad accompaniment.
Provided by Little Bites of Beauty
Categories Side Dish Fries Recipes Veggie Fries Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
- Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
- Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 2.1 g, Fat 11.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 10.4 g, Sodium 27.7 mg, Sugar 0.2 g
COCONUT CRUSTED TARO FRIES
Ever heard of baked Taro Fries? To all the AIP eaters, nightshade intolerants and healthy fries lovers, this recipe is a total game changer! Yams are great to replace normal potatoes, but when you get tired of that sweet taste and want something a bit more starchy, taro is a great more exotic alternative! Taro is a delicious root vegetable I learned to love while I was living in Macau. One of my favorite things to do when I was there was going to the Chinese supermarket and try to understand what all those weird fruits and vegetables were (yes, the label was only in Chinese!). It took me a while to figure out that what the not-so-natural-looking Taro Milk Tea claims to be me made of is that hairy rounded root I used to see right next to the potato section. Taro Fries in Ambra hands Once you cut it, this ugly looking root will show its beautiful light lilac color. It has a mild taste and it matches perfectly with coconut.
Provided by littlebitesofbeauty
Categories European
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Peel the taro root and slice it into thin strips.
- In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
- Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
- Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.
- Serve as a delicious snack or a salad accompaniment.
Nutrition Facts : Calories 100.4, Fat 10.8, SaturatedFat 9.4, Sodium 87.1, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 0.4
COCONUT CRUSTED TARO FRIES
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 F.
- Peel the taro root and slice it into thin strips.
- In a plate combine coconut oil, milk and salt and toss the taro strips in the mixture. It might seem like there is too much liquid, but Taro tends to get really dry so this amount is necessary.
- Place the taro strips on a cookie sheet, sprinkle the coconut flakes on top and mix well with your hands.
- Bake for 15 minutes. Turn the taro fries and bake for an additional 15 minutes the coconut coating starts becoming golden and crispy.
- Serve as a delicious snack or a salad accompaniment.
Tips:
- Choose small to medium-sized taro roots for even cooking and a crispy texture.
- Peel and cut the taro into strips of equal thickness to ensure uniform cooking. If the strips are too thick, they may not cook through properly, and if they are too thin, they may become overcooked and mushy.
- Soak the taro strips in cold water for at least 30 minutes before cooking to remove excess starch and prevent them from becoming sticky.
- Dry the taro strips thoroughly with a paper towel before coating them in the coconut mixture. This will help the coating adhere better and result in a crispier texture.
- Use a shallow pan with a wide surface area to fry the taro strips. This will allow them to cook evenly and prevent them from overcrowding, which can lead to steaming rather than frying.
- Heat the oil to a high temperature before adding the taro strips. This will help them crisp up quickly and prevent them from absorbing too much oil.
- Fry the taro strips in batches to prevent overcrowding and ensure even cooking.
- Drain the taro strips on paper towels to remove excess oil before serving.
- Serve the taro fries with your favorite dipping sauce, such as ketchup, mayonnaise, or a spicy chili sauce.
Conclusion:
Coconut-crusted taro fries are a delicious and unique snack or side dish that is sure to impress your friends and family. With their crispy coconut coating and soft, fluffy interior, these fries are a perfect balance of flavors and textures. They are also a good source of dietary fiber and vitamins, making them a healthier alternative to traditional potato fries. So next time you're looking for a new and exciting way to enjoy taro, give coconut-crusted taro fries a try!
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