Preparação

Peel vegetables, then cut taro and potato into 1 cm-thick batons; cassava into 5 mm-thick slices; and plantain lengthwise into 1 mm-thick slices, placing vegetables in acidulated water as you go to prevent browning. Steam taro, potato and cassava for 5 minutes or until just tender. Transfer to a plate lined with a clean tea towel.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently lower taro, sweet potato and cassava into oil and fry for 3 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with plantains, cooking for 1 minute or until golden and cooked through. Season with salt and pepper, and serve immediately.

Ingredientes

  • 300 g taro (see Note)
  • 300 g white sweet potato (see Note)
  • 500 g cassava (see Note)
  • 500 g (about 2) green plantains (see Note)
  • vegetable oil, to deep-fry