Fried Taro Balls

Fried Taro Balls

　　The Hakka specialty "fried taro balls" are fragrant, crispy, and rich in taro flavor upon first bite. They are oily but not greasy, making you want to eat more and more. During festivals and holidays, every Hakka household in Meizhou fries these taro balls, which are especially loved by children and the elderly.

　　Fried taro balls are made using a type of taro called "white lotus taro" (also known as June taro). After peeling and washing, the taro is scraped into strands using a melon brush. The taro strands are placed in a basin, then mixed with glutinous rice flour, shredded ginger, salt, and other seasonings to form a paste. Heat oil in a pan, and once hot, the taro balls can be fried. When placing the taro balls into the oil, it’s best not to use your hands—this is unhygienic. Instead, use bamboo chopsticks or a spoon to shape them, one spoonful per ball, which makes portioning easy. Once the taro balls are in the oil and have hardened, they should be flipped ("flattened") to fry the other side. When they turn a light yellow, they’re done—be careful not to over-fry and let them turn too dark. Another essential part is making the "fried dough flowers." To do this, mix flour, eggs, salt, and chopped scallions, then roll out the dough into sheets. Cut the sheets into strips about 10 cm wide. Fold each 10 cm strip in half, then cut into 5 cm folded sections. Next, make the flower shapes by cutting 4–5 non-severing slits on the folded curves of the 5 cm pieces. Open the slits to interconnect the whole piece, forming an orchid-like shape. Fry each orchid-shaped dough piece in oil until cooked, remove, and let cool. Store them in a sealed jar to prevent moisture before using during festivals.

　　[Fried Taro Balls]

　　Main ingredients: Taro, peanuts, sesame seeds, ginger

　　Seasonings: Salt, sugar, soy sauce

　　Method:

　　1. Wash all main ingredients and drain. Peel the taro and ginger.

　　2. Scrape the taro into strands using a melon brush.

　　3. Mince the ginger into a paste.

　　4. Place the taro strands in a basin, then add ginger paste, salt, sugar, and soy sauce. Marinate briefly.

　　5. Take a small portion and mix with glutinous rice flour and peanuts to form a paste. Use bamboo chopsticks or a spoon to shape one spoonful per ball, topping each with some sesame seeds.

　　6. Once the taro balls are in the oil and have hardened, flip them to fry the other side. When they turn a light yellow, they are ready.

　　Precautions:

　　1. Use a medium-sized brush for scraping the taro strands—this ensures firmer, better-quality strands.

　　2. Do not use fragrant taro (also called betel taro), as its strands are tougher and result in less tasty taro balls.

　　3. Do not use wheat flour or starch when making taro balls—glutinous rice flour is best. Only glutinous rice flour yields the crispiest, flakiest, and most aromatic taro balls.

　　4. Control the heat carefully while frying: use high heat when adding raw taro balls, reduce to medium once they start hardening, and increase again when flipping to fry the other side.

　　5. After frying, let the taro balls cool and store them in sealed bags. If not stored properly and they become soft, they will lose their appeal.