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Recipes by Category » Snacks & Party Foods » Deep-Fried Sugared Taro

Published: Apr 26, 2019 · Modified: Jun 16, 2020 by Nart · This post may contain affiliate links.

Deep-Fried Sugared Taro

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a stack of fried sugared taro

How familiar are you with taro? From my experience, the stuff is like Marmite in that you either hate it or love it. Too many people in my life hate it, but I ABSOLUTELY love it.

When I was growing up, my mother used to make different Thai desserts using taro and I enjoyed all of them (partly because I was a fat kid who enjoyed pretty much anything edible). I just really like its soft and dense texture. Also, we’re lucky enough to get the variety that has a really nice smell here in Thailand, which adds more to the goodness of this little guy.

a stack of fried sugared taro

This addictive taro snack or dessert recipe I’m sharing with you today is not Thai. I believe it originated in China, and Chinese restaurants seem to be the only places I’ve ever found it here in Thailand. Although this deep-fried sugared taro is more of a snack to me, it’s often listed in the dessert section of the menu in Thai-Chinese restaurants. I suppose it’s not entirely wrong, but as much as I love it, I think it can be a little bit too much after a Chinese meal that’s, let’s be honest, usually oily. Besides, it seems to be way overpriced in restaurants for God knows what reason.

If you like this deep-fried sugared taro, I think it’s best you make it yourself because you can control the ingredients. You know, like, what oil you’re using, the amount of sugar, that sort of thing. Also, it’ll be much cheaper. And the best part? You don’t have to eat it right after a meal and you can enjoy it with your favorite cup of tea (or try my honey and lemon green tea) as an afternoon pick me up instead! Trust me, it’s so much better this way. Not to mention it’s not complicated to make at all.

So what are you waiting for? Get the shopping done and give this recipe a try. I promise you’ll love it!

a stack of fried sugared taro

Deep-Fried Sugared Taro Recipe

This is an addictive taro snack that doesn't take long to make and so good with a cup of tea!
5 from 23 votes
Print Rate
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 800 grams
Author: Nart

Ingredients

  • 1½ cups oil
  • 800 grams taro cut into 1.5 cm thick sticks
  • ¾ cup granulated sugar
  • 3 tablespoons water
  • ½ teaspoons salt
  • ½ cup finely chopped green onions

Instructions

  • Heat oil in a wok over medium-high heat. Once the oil is hot, deep-fry the taro in two batches for about 4-5 minutes each. Be careful not to let it get too brown.
  • When the taro is done, turn off the heat and use a slotted spoon to transfer it to a large plate lined with paper towels.
  • Remove the oil from the wok (this can be stored for later use) and use a paper towel to discard any excess oil in the wok.
  • Over low heat, dissolve sugar and salt with water. Once the sugar is fully dissolved, add the green onions and turn off the heat.
  • Add the fried taro back to the wok and use two spoons to mix the taro with the sugar mixture, making sure every piece is coated on all sides. Let the sugar solidify and serve warm.

Notes

This taro snack/dessert should be enjoyed warm within one go, as it will not be good when reheated.
Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!

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Reader Interactions

Comments

  1. Sandra Shaffer says

    October 13, 2020 at 10:44 am

    5 stars
    I’ve only had taro in a paste form. This is much more enticing! I love experimenting with new recipes. Thank you.

    Reply
  2. Tawnie Kroll says

    October 13, 2020 at 9:30 am

    5 stars
    This was my first time making taro and it was so easy and delicious! Thank you!

    Reply
  3. Alison says

    October 13, 2020 at 8:23 am

    5 stars
    I have never tried taro before, but this dessert has my intrigued! It sounds like a delicious treat or snack!

    Reply
  4. liz says

    October 13, 2020 at 8:17 am

    5 stars
    I’ve had taro tea and loved it but never in a more raw for like this! Sound like the perfect sweet treats!

    Reply
  5. Andrea Metlika says

    October 13, 2020 at 7:36 am

    5 stars
    This sounds like fabulous treat. Can’t wait to try it.

    Reply
  6. Helen of Fuss Free Flavours says

    September 10, 2020 at 6:30 pm

    5 stars
    I’ve only ever had a version of taro in a restaurant, and found it to be quite oily. Making your own is a great idea and they look wonderful. A perfectly delicious treat to make.

    Reply
    • Nart says

      September 13, 2020 at 8:13 am

      Yeah, you can make it healthier with a healthier oil and put it on kitchen paper so that it absorbs some of the excess oil as well 🙂

      Reply
  7. Danielle Wolter says

    September 10, 2020 at 5:37 pm

    5 stars
    This was awesome! I love taro root and this was such a great way to have it. PS – I am a marmite lover too 🙂

    Reply
    • Nart says

      September 13, 2020 at 8:14 am

      Thanks so much!!!

      Reply
  8. Alexandra says

    September 10, 2020 at 4:52 pm

    5 stars
    I always love your interesting and delicious recipes, and this is no exception! Fantastic – and a new one for me.

    Reply
    • Nart says

      September 13, 2020 at 8:15 am

      Aw, thank you so much, sweetheart! 🙂

      Reply
  9. Dannii says

    September 10, 2020 at 4:26 pm

    5 stars
    I haven’t heard of this before, but I love any kind of sweet treat. YUM!

    Reply
    • Nart says

      September 13, 2020 at 8:20 am

      It’s really good, hehe.

      Reply
  10. Shashi at SavorySpin says

    September 10, 2020 at 4:16 pm

    5 stars
    Oh wow – I’ve never had taro like this – to be honest, I’ve never had taro ever – but this sounds so delicious – especially with some milky tea!

    Reply
    • Nart says

      September 13, 2020 at 8:19 am

      Thank you so much. You need to try taro – in any possible way, lol. It’s soooo gooooood.

      Reply
  11. Beth says

    May 24, 2020 at 2:52 am

    5 stars
    I’ve liked taro in every way I’ve tried it, including as poi, and know I’d enjoy this recipe. I’m tempted to try it in my new air-fryer rather than deep-fry, though.

    Reply
    • Nart says

      June 01, 2020 at 7:31 am

      I want to try that method too!

      Reply
  12. Lathiya says

    May 24, 2020 at 2:40 am

    5 stars
    This deep fried sugared taro sounds something interesting and new. We have a snack recipe similar to this using flour.

    Reply
    • Nart says

      June 01, 2020 at 7:32 am

      Thank you. Awesome that you guys have a similar snack…taro is life 😛

      Reply
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I'm Thai born and bred and I love cooking for my family, friends and myself. I'm here to share with you my Thai and other Asian recipes with a bit of baking and Western recipes thrown in here and there. More about me →

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