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Taro Latkes with Poke
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5 from 1 vote

Taro Latkes with Poke

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Samantha Ferraro


Taro Latkes

  • 3 cups shredded taro
  • 1 whole egg
  • 1 tbsp flour
  • 1/2 tsp salt + more for garnish
  • 1/4 tsp pepper
  • Canola or vegetable oil for frying

Wasabi Sour Cream

  • 1/3 cup sour cream
  • 1/2 tsp wasabi powder or wasabi paste or more if you like it hotter


  • 5 ounces sushi grade ahi cut into 1/2 inch cubes
  • 2 tbsp shoyu soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp seaweed
  • 1 tsp Hawaiian salt
  • 1 tsp red pepper flakes


  • First make the taro latkes. Cut off the outter thick layer of taro and shred using a hand grater. (It's too starchy for food processor shredder).
  • Then combine shredded taro in a bowl with egg, flour, salt and pepper and mix to combine.
  • Heat a large cast iron skillet over medium-high heat with enough oil to coat the bottom. Use a tablespoon of mixture and gently add it to the hot oil. It should sizzle immediately once oil is ready. Fit about 4 latkes (depending on size of pan) and fry for about 3-4 minutes on each side until golden brown.
  • Reserve latkes to a paper towel lined plate and sprinkle with additional salt.
  • For the wasabi mayo, simply mix together the sour cream and wasabi paste. The sour cream will become thinner once whisked so stick it back in the fridge to firm up a bit if preferred.
  • To make the poke, simple toss all the poke ingredients together.
  • Assemble the latkes by dolloping sour cream on the latkes and then topping with poke.