Taro Bamboo Fritters

• 1 cup taro root, tips (really bamboo tips, bamboo not recognized in the database)
• 1 cup taro root, tubers
• 6 tablespoons besan (chickpea flour)
• 4 tablespoons rice flour
• 1 tablespoon red chili powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 12 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 cup panko breadcrumbs
• 12 teaspoon garlic powder
• 12 teaspoon onion powder

1. Mix the panko with the garlic and onion powders thoroughly in a shallow dish, set aside for now.
2. Steam the bamboo and taro together in a pot with water, until somewhat tender (not too tender though-- mashed taro leaves you nothing to chew on after you fry it), about 10 minutes assuming you're using frozen shoots.
3. With a potato masher, mix and smoosh up the bamboo and taro and while the mixture is still hot, add the flours and spice mix, and blend in with a wooden spoon.
4. Wait for the mixture to cool, then form small discs with your hands.
5. (I hope you washed them.
6. ;) ).
7. Coat in the garlic and onion powder flavored panko.
8. Fry in olive oil, drain and blot on paper towels, and enjoy!

taro root, taro root, rice flour, red chili powder, coriander, cumin, turmeric, kosher salt, breadcrumbs, garlic, onion powder

Taken from www.food.com/recipe/taro-bamboo-fritters-399044 (may not work)