Haitan Akra

 

 


Haitan Akra (Crispy Taro Root Fritters) with Caviar and Remo

Ingredients

Remoulade

1 cup mayonnaise

2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)

1 1/2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

Akra

1 pound taro root, peeled (see Note)

4 medium scallions, thinly sliced (about 3/4 cup)

1/4 cup finely chopped fresh flat-leaf parsley

3 large garlic cloves, finely chopped (about 1 tablespoon)

1 medium-size fresh Scotch bonnet chile or habanero chile, finely chopped (about 1 tablespoon)

1 tablespoon fresh thyme leaves

2 teaspoons kosher salt

1/2 teaspoon black pepper

1 large egg, lightly beaten

Extra-virgin olive oil, for frying

Additional ingredient

3 tablespoons (about 1 1/2 ounces) osetra caviar (such as Astrea, see Note)

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Directions

Make the remoulade

Stir together mayonnaise, garlic, lime zest and juice, black pepper, and salt in a medium bowl until well combined. Cover and refrigerate until ready to serve.

Make the akra

Grate taro root using the smallest holes of a box grater to yield 2 cups pulp. Reserve any remaining taro for another use. Stir together taro pulp, scallions, parsley, garlic, chile, thyme, salt, black pepper, and egg in a medium bowl until well combined.

Pour oil into a large skillet to a depth of 1/4 inch, and heat over medium-high until shimmering. Line a plate with paper towels.

Working in four batches, use a spring-loaded cookie scoop to drop taro mixture by 2 tablespoonfuls into hot oil, leaving at least 1/2 inch between fritters, and flatten each fritter into a 2 1/2-inch round (about 1/4 inch thick) using the back of a greased spatula. Reduce heat to medium; fry, flipping once and adjusting heat as needed, until fritters are crispy and golden brown, about 3 minutes per side. Transfer to paper towel–lined plate.

Top each fritter with about 3/4 teaspoon remoulade and 1/2 teaspoon caviar. Serve akra immediately with additional remoulade.

Note

You can find taro at Latin and Asian markets. Store in a cool, dry place and use shortly after purchasing to prevent taro root from becoming too soft. 

 

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