* “Kolokasi” in Greek.
They are perfect! Crunchy, crispy and perfectly seasoned, they are the best company to a summer night’s drink. We Cypriots are used to eating taro root (kolokasi), braised in tomatoes and celery; A dish I must admit is one of my favourites. But fried taro root chips are simply irresistible. Take care to slice them thinly and fry over medium heat, to retain crispiness.
- 4 cups thinly sliced taro root (use a mandoline for best results)
- Plenty of sunflower oil for deep frying
For the seasoning mix
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp paprika
- a pinch of cayenne
- 1 tsp sea salt
Mix together all seasoning ingredients in a small bowl.
Heat about 3 cm of sunflower oil over medium heat. Fry the slices in batches (don’t over crowd the pan). Cook until golden and crisp. Remove with a slotted spoon. Drain on platters lined with kitchen paper.
Sprinkle with the seasoning mix and serve.