Ingredients
- 1 cup taro freshly shredded/grated
- 1 tsp flour
- 2 tbs oil for frying
- salt and pepper
Servings: people
Units:
Recipe Notes
Toss the shredded taro with the flour and season generously with salt and pepper.
In a heavy-bottomed skillet, heat up 2 tablespoons of oil until hot and shimmery. Drop the taro mixture by the tablespoon and flatten. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 minutes. Flip and cook the other side until golden, about 1 minute. Drain on paper towels. Continue pancaking until taro mixture is done. Top pancakes with sour cream, smoked salmon, slice green onions, and sriracha, if desired. Enjoy immediately.
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