Ingredients:
- 500g taro
- ½ cup blended olive oil and coconut oil
- 1 lemon
- 1 bunch coriander
- 6 cloves garlic
- 1 teaspoon salt
- 1 teaspoon chili pepper flakes (optional)
Method:
Wear kitchen gloves and peel the taro; cut into thick slices shaped like ‘French fries’ and soak in a bowl of lemony water (squeeze half a lemon into the water).
Prepare the coriander pesto: wash the coriander then dry and mince the leaves as finely as possible. Peel and chop the garlic and pound in a mortar with the salt until paste-like. Set both aside.
Bring a pot of salted water to the boil. Drop in the taro and simmer for fifteen minutes until soft and thoroughly cooked. Drain the taro and towel dry.
Heat a large skillet, add the oil and, when hot, carefully drop in the taro “fries” and fry on all sides until crispy. Remove from oil, drain and then toss in the mashed garlic, coriander and chili flakes (if using); stir the mixture for 30 seconds until fragrant.
Transfer to a serving dish and eat warm with extra lemon quarters if desired.