Panko-Crusted Taro

Here, slices of boiled taro root are coated first with flour, then with beaten egg, and finally with coarse Japanese bread crumbs (panko) and deep-fried until golden and crisp. Serve them with a generous sprinkling of salt and a squeeze of lime juice. This is an easy appetizer because the taro can be boiled well in advance, the coated slices will keep on a baking sheet for a while until you are ready to fry them, and the frying is splatter-free because of the low-moisture content of