Ingredients and Weight:
- 2 large taro roots, peeled and cut into 1/2-inch thick fries (about 2 pounds)
- 1 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup vegetable oil, for frying
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a shallow bowl, combine the coconut, flour, panko, salt, and pepper.
- Toss the taro fries in the coconut mixture until evenly coated.
- Line a baking sheet with parchment paper.
- Transfer the fries to the подготовленный baking sheet and drizzle with vegetable oil.
- Bake for 15-20 minutes, or until golden brown and crispy.
Nutritional Information per serving (1/8 of the recipe):
- Calories: 240
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 180mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 1g
- Protein: 2g
Dish Characteristics:
- Crispy and flavorful
- Sweet and savory
- Perfect for dipping in sauces or seasonings
- Healthy and nutritious
User Comments:
- "These fries were absolutely delicious! The coconut crust was perfectly crispy and the taro was fluffy and flavorful."
- "I love how easy these fries were to make. They were a hit at my party!"
- "These fries are a great alternative to traditional potato fries. They're equally delicious but much healthier."
- "The combination of coconut and taro is genius. These fries are a must-try for any veggie fries lover."
- "I've made these fries several times and they're always a crowd-pleaser. They're the perfect appetizer or side dish."
Special Precautions and Tips:
- Cut the taro fries evenly for consistent cooking.
- If you don't have parchment paper, you can use a greased baking sheet.
- Serve the fries hot with your favorite dipping sauce.
- To make the fries gluten-free, use gluten-free flour and panko breadcrumbs.
