Serves 4–6

These crunchy sticks are irresistible: I challenge you to eat just a handful! Don't be shy about experimenting with other spice blends or flavoring agents.

Thai Fries

2 medium-sized sweet potatoes

4 green plantains

1 pound taro root

1 cup rice flour

1 cup sticky rice flour

Water

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons sugar

3 tablespoons black sesame seeds

1 14-ounce bag shredded sweetened coconut

  1. Peel the root vegetables and cut them into flat illustration-inch-thick strips about 3 inches long and 1 inch wide.
  2. Combine the flours in a large mixing bowl and stir in ½ cup of water. Continue adding water ¼ cup at a time until a mixture resembling pancake batter is formed. Stir in remaining ingredients.
  3. Fill a medium-sized saucepan a third to a half full with vegetable oil. Heat the oil over high heat until very hot, but not smoking.
  4. Add some of the vegetables to the batter, coating them well. Using a slotted spoon or Asian strainer, place the vegetables in the hot oil. (Be careful here: The oil may spatter.) Fry the vegetables, turning them occasionally, until golden brown. Transfer the fried vegetables to a stack of paper towels to drain, then serve immediately.