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“Inspired by the Fritters Galore plate at Hangawai, while trying to figure out what the mystery fritter was. I think it was fried taro. So I made my own fritters. Frozen bamboo tips are available at most Asian grocery stores, and same with taro, I like Swad brand Arvi taro from the local Indian grocery's freezer section. Served best with tamarind-date sauce, chutney, peanut sauce, or a Korean soy-tamari sauce blend. These delights are also vegan!”
15 fritters

Ingredients Nutrition


  1. Mix the panko with the garlic and onion powders thoroughly in a shallow dish, set aside for now.
  2. Steam the bamboo and taro together in a pot with water, until somewhat tender (not too tender though-- mashed taro leaves you nothing to chew on after you fry it), about 10 minutes assuming you're using frozen shoots.
  3. With a potato masher, mix and smoosh up the bamboo and taro and while the mixture is still hot, add the flours and spice mix, and blend in with a wooden spoon.
  4. Wait for the mixture to cool, then form small discs with your hands. (I hope you washed them. ;) ).
  5. Coat in the garlic and onion powder flavored panko.
  6. Fry in olive oil, drain and blot on paper towels, and enjoy!

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