JMM has told me for years about how his family makes taro fritters, and after buying some dark purple poi — which is what you call boiled taro paste — we made our own. They were okay? You can’t really make a tasteless mush taste like anything but the seasonings you add, is the thing. We rolled ours in crushed taro chips before frying and ate them with lettuce to make wraps, avocado, and the rest of the pokes and the pickled ginger.
September 2, 2012, 1:59pm