Taro Crisp

Taro Crisp

1. Wash and peel the taro and cut into cubes

2. Put it in a pot and steam it, about 10 minutes

3. Put the steamed taro in the accompanying cup and whipped. If you can't beat it, you can add a little milk, but not too much.

4. I beat it in separate batches, the mashed taro is very delicate and smooth~ it tastes good when you look at it

5. Dig out the mashed taro (I like to eat the more flavorful ones, so I left one third of the taro grains mixed with the mashed taro)

6. Prepare things and beat the eggs. A plate of cold white open

7. Turn the spring roll wrapper in cold water 2 times, take it out and lay it flat

8. Dig a spoonful of taro mash, put it on the spring roll wrapper, wrap it up, don’t expose it

9. Dip the egg mixture, then the bread crumbs, and put it in the fryer

10. 6 yuan

11. Fry the pan at 180° and fry for 15 minutes.
If it is deep-fried, heat the oil and use the chopsticks to detect the heat, and there will be small bubbles on the edges of the chopsticks. Fry until it's colored.

Tips:

1. For taro, choose betel nut taro, some silk in the taro will be very powdery;
2. Bread crumbs can be grated with toast;
3. Condensed milk can be replaced with salad dressing;
4. If you are frying, you need to turn it over on both sides, because it's cooked, so it doesn't take long.