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Taro Pancakes
By Chef Martin Yan

Taro Pancakes


1 pound taro, peeled
1 medium onion
3 green onions, chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1-2 tablespoons all-purpose flour
Cooking oil
½ cup sour cream

Finely shred taro and grate onion into a large bowl. Drain off any excess liquid.

Mix in green onions, egg, salt and pepper. Add enough flour to make mixture thick.

Heat about ¼-inch of oil in a heavy skillet over medium-high heat until hot. Drop two or three taro mounds (about 2 to 3 tablespoons each) into oil; flatten to make 1/8-inch to ¼-inch-thick pancakes. Cook, turning once, until golden brown. Lift out with a slotted spoon; drain on a paper towel-lined plate. Keep warm while making remaining pancakes.

Serve with sour cream on the side.

Servings: 4

Copyright Yan Can Cook, Inc. 2014