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Spiced Taro Root Croquettes Vegan


I picked up a large taro root with the intent to make raw dehydrated taro chips. However, after a little precursory googling, I discovered that raw taro contains calcium oxalate, so I revised my original plan to include through boiling, which makes consumption of the root safe. Boiling the taro resulted in a soft and velvety texture, with a beautifully rich and creamy taste. I decided to add a little Chinese five-spice powder after mashing, which worked well with the starchiness and richness of the taro. These tasted heavenly fried and paired perfectly with a vegan barbeque sauce.


One large taro root, peeled and diced (wear gloves if you have sensitive skin)
1 tsp Chinese five-spice powder
1 tsp salt
3/4 cup rice flour
1/4 cup chickpea flour
3/4 cup panko or plain bread crumbs
1 1/2 tsps Ener-G, whisked with 5 TB water
oil for frying



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