A unique blend of taro root with tofu and processed cheese seasoned with Italian seasoning makes such an irresistible evening snack that you can’t stop at one.
This week, for cooking carnival I’m using arbi/taro root as my star ingredient. Since arbi is not a favored veggie among the family members, more appropriately it’s the veggie that my kids hate. So there was a need to make something that all in the family should enjoy and kids should not be able to know what’s there in the dish. Fried snacks are always a hit with the kids and they don’t ask about the ingredients. So I thought of making something fried with arbi as my yesterday’s recipe Taro root fries was loved by them.
And here comes my Taro Root Croquette With Tofu.
|Taro roots/Arbi ||500 grams, grated|
|Tofu ||200 grams, grated|
|Processed cheese ||½ cup, grated|
|Corn flour||3 tablespoons
|Italian seasoning ||1 tablespoon|
|Pepper powder||½ teaspoon|
|Paprika powder||½ teaspoon|
- Peel and wash arbi. Keep it in cold water for about an hour. Drain, pat dry and grate arbi
- Wash and grate tofu.
- Make a thin paste of 1 tablespoon of cornflour with water.
- In a mixing bowl, take grated arbi, tofu, cheese and 2 tablespoons of corn flour.
- Add salt and all the spices to it and mix everything well. The mixture will be a bit slimy. Don’t worry, after coating it with cornflour paste, it will become all fine.
- Heat oil in a pan/wok to medium high heat.
- Take lemon sized mixture and make balls. Flatten the balls and dip in thin cornflour paste.
- Slide in the hot oil and cook till crisp and golden brown on both sides.
- Take out of the oil and transfer on the tissue paper.
- Serve hot with tomato sauce or sriracha sauce.