Crispy taro fries dipped in spicy mayo and topped with umami furikake seasoning!
These taro fries are crispy, nutty and oh so delicious! Whip up a batch as a snack or appetizer any day of the week! This dish will be a departure from the normal french fries! Before I get into the recipe, you're probably wondering: what is furikake and taro?
What is Furikake?
I first started cooking with furikake after trying furikake chicken in Hawaii. It was so good, I decided to recreate it at home and now furikake has been a staple seasoning.
Furikake is a Japanese seasoning that is commonly eaten on top of rice or on seafood and vegetables. It comes in many flavors such as salmon, wasabi, and egg. The dried ingredients in furikake often consist of seaweed, sesame seeds, bonito (fish) flakes, salt, and sugar.
This combination of ingredients create a crunchy topping with nutty, sweet, savory, and umami flavors.
"Furi kakeru" means to sprinkle over and you might just want to sprinkle this over everything! You can top furikake on avocado toast, ramen, poké bowls, or eggs!
Next time you're at the Asian grocery store, pick up some furikake and it might just replace your salt and pepper!
You may be able to find furikake in the Asian aisle of major grocery stores.
I had some leftover taro in the fridge for a different recipe and thought: why not make taro fries with furikake?!
For this recipe I'm using Yasai Fumi Furikake, which is vegetable flavored and consists of sesame seeds, seaweed, potato, pumpkin, carrot, celery, spinach, and paprika.
What is Taro?
You've probably seen taro in baked goods, curries, or taro flavor in bubble tea or frozen yogurt. Taro is a starchy root vegetable, similar to a potato but more dense. It has a thick outer brown skin and the inside is white with purple flecks.
Taro comes in small and large varieties and is generally mild in flavor with some slight sweetness and nutty tones. They do a great job with absorbing the flavors around them.
They are a great source of fiber, vitamin C, vitamin B6, and vitamin E. We're frying them and dousing them in spicy mayo but at least they're nutritious, right?!
You only need a few ingredients for this recipe!
- Oil for frying
- Spicy Mayo
If you don't have access to taro, this recipe can be made with russet potatoes or sweet potatoes!
Top off the fries with furikake, spicy mayo and scallions. The scallions add a sharpness to this dish that pairs really well with the rich mayo.
How to Make Taro Fries
- Prepare the spicy mayo before frying. These fries need to be served immediately so make sure your spicy mayo is ready to go once the fries are done.
- Fry in oil- as much as I love my air fryer and oven, the taro needs to be fried in oil or the fries will be dry.
- Shallow fry the fries in half an inch of oil at 325°F. You want to make sure the fries fully cook inside before browning the outside too fast. Flip the fries halfway through cooking.
- Work in batches to avoid overcrowding the pan.
- Drain on a wire rack so the fries stay crispy. Put a paper towel underneath to catch the excess oil. Draining directly on a paper towel can reduce the crispiness of the fries as there is less airflow.
- Sprinkle salt on the fries immediately after frying.
I hope you give this recipe a try! It's so simple to make but the flavor combinations and unique ingredients make it seem like it came out of a fancy restaurant. Go ahead and impress yourself, friends, and family!
Furikake Taro Fries
- 1/2 lb taro peeled, cut into matchsticks
- oil for frying
- 1/4 tsp salt
- 2 tbsp furikake seasoning
- 1 tbsp scallions thinly sliced
- spicy mayo
- Heat half an inch of oil in a wide pan to 325°F on medium heat. Working in batches, fry the taro for 5 minutes. Flip and fry for another 5 minutes or until cooked through. Drain on a wire rack and sprinkle with salt immediately.
- Drizzle spicy mayo on top of the fries and sprinkle furikake and scallions. Serve with extra spicy mayo for dipping. Happy nomming!
- Spicy mayo recipe
- Nutrition information does not include oil absorbed in the taro.
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