Thai Fries
- 2 medium-sized sweet potatoes
- 4 green plantains
- 1 pound taro root
- 1 cup rice flour
- 1 cup sticky rice flour
- Water
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons black sesame seeds
- 1 14-ounce bag shredded sweetened coconut
Instructions:
A great finger food super for casual gettogethers, these fried vegetables sometimes never leave the kitchen because sneaky fingers grab them right off the paper towels! They are that good!
- Peel the root vegetables and cut them into flat -inchthick strips about 3 inches long and 1 inch wide.
- Combine the flours in a large mixing bowl and stir in ½ cup of water. Continue adding water ¼ cup at a time until a mixture resembling pancake batter is formed. Stir in remaining ingredients.
- Fill a medium-sized saucepan a third to a half full with vegetable oil. Heat the oil over high heat until very hot, but not smoking.
- Add some of the vegetables to the batter, coating them well. Using a slotted spoon or Asian strainer, place the vegetables in the hot oil. (Be careful here: The oil may spatter.) Fry the vegetables, turning them occasionally, until golden brown. Transfer the fried vegetables to a stack of paper towels to drain, then serve immediately.