Taro Root Shoestrings
1 1/2 pound of taro root
3 to 4 cups canola oil
Salt and black pepper to taste
Peel the taro root and cut into very thin strips. Place the strips in ice water
for 1/2 hour. Dry the strips on paper towels. Pour the oil to a depth of 2 to 3
inches in a deep-fryer, wok, or deep heavy skillet and heat to 350 degrees. Fry
the shoestrings until golden brown, about 2 minutes, turning with a wire
skimmer. Remove shoestrings with the skimmer and drain the chips on paper
towels. Sprinkle with salt and pepper and serve at once.
Makes 4 servings.