These crisp kalo (taro) latkes by Chef Dan of Magic's Grill are a great substitute for potatoes. Serve them with your favorite toppings, as a pupu or a side.
3 cups kalo, fully cooked and grated
1 Tbsp. minced garlic
2 whole eggs
2 Tbsp. all-purpose flour
1 tsp. Hawaiian coarse salt
1/2 tsp fresh ground black pepper
Vegetable oil for sautéing
Heat 1 tsp. of oil in a small pan. Once hot, add minced garlic and sauté until slightly browned and aromatic. Set aside.
In a bowl, combine kalo, eggs, flour, garlic, salt, and pepper with fork. Do not overmix. Form into 2 Tbsp. balls and flatten by hand to 1/4-1/8" thickness.
In a large nonstick pan, heat 1 Tbsp. oil until hot, then add latke mixture to pan and cook on each side until crispy and slightly browned, roughly 60-90 seconds per side. Once crisped, set on a paper towel-lined plate to drain excess oil.
You can also top your Kalo Latkes with our ʻUlu-Kale Dip or ʻUlu Hummus. Enjoy!
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