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6
Easy
By Diane Morgan
Published 2012
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