Snack healthy with this chips-and-dip combo!
1/2 kilo taro (gabi)
1 cup flour
2 cups canola oil
3/4 cup mayonnaise
1 teaspoon pickle relish
1 medium carrot, finely shredded
Peel taro. Wash and dry with paper towel. Slice thinly.
Put flour in a large bowl. Dredge taro pieces in flour; put a handful of taro slices at a time and gently toss. Using tongs, shake off excess flour from each piece. Set aside. Repeat with the rest of the taro.
Heat oil in a pan or heavy-bottom pot. In batches, deep-fry taro for a few minutes or until the edges turn golden brown.
Make the Mayo-Carrot Dip: Combine mayonnaise and pickle relish. Add the carrot and season with salt and pepper to taste. Stir. Chill for at least 30 minutes.
TIP: Bake instead of fry! On a cookie sheet, arrange the pieces in a single layer and spray with cooking oil on both sides. Bake at 375?F for about 18 to 20 minutes.
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