Pig Trotter Rings (Zhu Jiao Quan)
Crispy golden crust with savory taro filling, a traditional Chaoshan snack that bursts with flavor in every bite.
Ingredients
8 items- Rice flour 200 g
- Taro 300 g
- Peanuts 50 g
- Five-spice powder 1 tsp
- Salt 1 tsp
- Spring onion 2 stalks
- Water as needed
- Cooking oil for deep frying
Nutrition
Steps （6 steps）
Peel and julienne taro. Soak, cook and chop peanuts. Chop spring onions. Combine taro, peanuts, spring onion, five-spice powder and salt in a bowl. Mix well to form the filling.
In a large bowl, add rice flour. Gradually add water and stir in one direction until smooth and thin batter forms; it should flow slowly off the spoon.
Heat oil in a wok to 160°C (bubbles appear around chopsticks). Preheat a ladle or round mold in oil for 30 seconds; remove leaving a thin layer of oil.
Spoon a layer of batter into the ladle to coat base, place a portion of filling in center, then cover with another spoonful of batter.
Gently lower the filled ladle into hot oil. Fry over medium heat for about 3 minutes. When batter sets, gently tap the ladle to release the ring; let it float.
Continue frying for another 5 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
Tips
Maintain oil at 160°C to avoid greasiness or burning. Preheating the mold prevents sticking. Batter consistency is crucial: too thick yields hard texture, too thin fails to hold filling.
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