Tarua are Tongan taro fritters made by shredding or mashing taro into a seasoned batter and frying until crisp outside and soft inside. They add another practical root-crop snack to the site and fit well beside panikeke, poi mochi, and other fried island treats.
If you enjoy this style of Pacific cooking, you may also want to try poi mochi, rourou.
Ingredients
- 2 cups taro, grated or mashed
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup water
- Oil for frying
Instructions
- Mix the taro with flour, salt, baking powder, and water to make a thick batter.
- Heat oil over medium heat.
- Drop spoonfuls of batter into the oil.
- Fry until golden and cooked through.
- Drain and serve hot.
Helpful Tips
- Keep the fritters small so they cook through evenly.
- The batter should be thick enough to hold shape.
- Serve immediately for the best texture.
FAQ
What is tarua?
Tarua is a Tongan-style taro fritter served as a snack or side.
Can tarua be made from leftover taro?
Yes, mashed cooked taro can work well in this style of fritter.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 306 kcal |
| Fat | 14 g |
| Saturated Fat | 8.1 g |
| Carbohydrates | 24.6 g |
| Protein | 20.2 g |
| Sodium | 976.9 mg |
| Cholesterol | 48.2 mg |
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