👨‍🍳 Instructions

1. 1

   Ensure the cooked fish is flaked and the taro root is boiled until very tender, then mashed smoothly.

   💡 Tip: Using leftover cooked fish is a great way to prepare this dish.
2. 2

   In a large bowl, combine the flaked fish, mashed taro root, chopped onion, minced garlic, and chopped cilantro.

   💡 Tip: Ensure all ingredients are well combined for even flavor distribution.
3. 3

   Add the beaten egg, flour, salt, and pepper to the bowl. Mix everything together until a cohesive batter forms. It should be firm enough to shape.

   💡 Tip: If the mixture is too wet, add a little more flour. If too dry, add a splash of water or milk.
4. 4

   Heat about 1-2 inches of vegetable oil in a deep pan or pot over medium-high heat until shimmering (around 350°F or 175°C).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for even frying.
5. 5

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through.

   💡 Tip: Fry in batches to maintain oil temperature and prevent sticking.
6. 6

   Remove the fritters with a slotted spoon and drain on paper towels. Serve hot.

   💡 Tip: Drain on a wire rack set over paper towels for crispier fritters.