- 2 Medium sized Tannias, peeled and grated
- 1 Cup fresh pineapple, finely diced
- 1 Small green pepper, finely diced
- 1 Small red pepper, finely diced
- 1 small onion, finely diced
- 2 Scallions sliced (for garnish)
- Flour to incorporate as needed
- Whole milk to incorporate as needed
- Kosher or Sea salt & freshly ground black pepper to taste
- 2 Tablespoons Canola oil
1. Mix tannia, pineapple, peppers and onions together
2. Add flour a little at a time; just enough to make it sticky.
3. Add a little milk just to make it creamy.
4. Season with salt & pepper. Mix well.
5. Heat oil in a skillet, cast iron is the best choice for the skillet.
6. Drop 2 ounces at a time in the skillet and fry until golden brown about 2-3 minutes then turn and fry the other side about another minute.
Author’s Note: These go great with the Spicy Remoulade recipe I have listed on this blog.
- Tannia probably first grew in the tropical rain-forests of South America. However, people took it to other areas to cultivate it. In time, it spread from these areas, and it now grows wild in many places.
- The Tannia plant has sizeable leaves and may grow up to 2 meters (6 feet) tall.
- The part that people mainly eat is the tuber. The tubers grow underground and are similar in size to a potato. People should remove the brown, hairy skin of the tubers before eating them.
- The flesh of the Tannia root is light colored. People can use a variety of cooking methods to prepare it, such as baking, frying, and stewing. Some people also grind Tannia to make flour for baking.