Spice-Coated “Baby” Taro

While large taro is dry and nutty, small taro (usually called eddo) is moist and slippery—almost to a fault. To counteract this characteristic, it is usually deep-fried. Alternatively, it can be pan-fried with a crunchy coating. To simplify last-minute preparation, cook the taro in advance, then brown it at serving time. Don’t worry about any blotches, which will be hidden by the fragrant spices.