Ingredients:

• 1 cup grated taro root
• 1 cup grated carrots
• 1 cup plain flour
• 2 tablespoons rice flour (or cornflour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cloves of garlic, minced
• 1/4 cup chopped spring onions
• 1 tsp sugar
• 1 tblsp soy sauce
• 1/2 cup water (adjust as needed)
• Vegetable oil for frying

Instructions:

1. Peel and grate the taro root and carrots using a box grater or a food processor. Make sure to squeeze out any excess moisture from the grated vegetables using a clean kitchen towel or paper towels.
2. In a mixing bowl, combine the flour, rice flour (or cornflour), baking powder, salt, black pepper, garlic & sugar. Mix well to combine all the dry ingredients evenly.
3. Add the grated taro root, carrots, soy sauce & Spring onion to the dry ingredients mixture. Toss and mix until the vegetables are evenly coated with the flour mixture.
4. Gradually add water to the vegetable and flour mixture, stirring continuously, until you achieve a thick batter-like consistency. The batter should be thick enough to hold its shape but not too runny.
5. Heat vegetable oil in a frying pan or skillet over medium heat. You'll need enough oil to submerge the fritters.
6. Take a spoonful of the vegetable batter and drop it into the hot oil, flattening it slightly with the back of the spoon. You can make them into small patties or larger ones, depending on your preference.
7. Fry the fritters in batches, making sure not to overcrowd the pan. Cook them for about 3-4 minutes on each side, or until they turn golden brown and crispy.
8. Once the fritters are golden brown and crispy, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off excess oil.
9. Serve the fried taro and carrot fritters hot with your favorite dipping sauce or chutney. They make a delicious appetizer or snack.

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