These, poulles, are the small sort of offsprings from Kolokasi, Taro. A twist of the original recipe where the red wine is replaced with a sharp dry white wine (Xinisteri). As expected, the result is equally satisfying and while a lot of frying has been going on it feels lighter than the original recipe.
I hope you enjoy it!
- 1kg Taro , (Poulles)
- 150ml olive oil
- 150ml Corn Oil
- 150ml dry White Wine , Xinisteri
- 40ml Lemon juice
- 2 tbsp dry Coriander , crushed
- 1 tsp Sea Salt
- Without washing them, peel the taro with a peeler and clean their moisture with paper towel or absorbent paper, then halved lengthwise and if too long then cut in the middle. Slit them in 2-3 places making sure not to go too deep.
- Set a large frying pot over high heat and add the two oils to heat. Add the taro and fry them until a bit crusted. Then lower halfway the heat and allow them to get nicely crispy.
- Remove ¾ of the oil, increase the heat and add the salt and the wine. Allow to absorb the wine, reduce the heat, cover the pot and let them cook until both crispy and tender. Every couple of minutes hold the pot from its handles, toss and shake. Never use a spoon to move them around.
- A minute before they are cooked add the coriander and the lemon juice, toss and let cook uncovered for 2’ more. A final shake and toss.
- Take out to a flat dish with absorbent paper to gather the excess oil and then serve without the paper.