Fujian You Zha Gui

You Zha Gui are a centuries-old street snack from coastal Fujian, sold at temple fairs and morning markets since the Song dynasty. Unlike the long plain dough stick known as youtiao, Fujian's you zha gui are plump fritters stuffed with seasoned pork and taro, encased in a crisp, savory batter. They are eaten for breakfast, as a snack, or as a late-night street food.

Serves: 6 (makes 16-18 fritters)

Ingredients

Filling

• 300g (10 oz) taro root, peeled and cut into 1 cm (½-inch) dice
• 250g (9 oz) ground pork
• 3 spring onions, finely chopped
• 2 tbsp (30ml) light soy sauce
• 1 tsp sesame oil
• 1 tsp five-spice powder
• ½ tsp white pepper
• 1 tsp Shaoxing rice wine

Batter

• 200g (1⅔ cups) plain flour
• 50g (⅓ cup) rice flour
• 1 tsp baking powder
• ½ tsp salt
• 280ml (1 cup + 3 tbsp) cold sparkling water
• 1 egg, beaten

To Cook

• Vegetable oil, for deep frying
• Sweet chili sauce or black vinegar with ginger, to serve

Instructions

1. Steam taro over boiling water for 12 to 15 minutes until just tender but still holding its shape. Cool completely.
2. Combine ground pork with spring onions, soy sauce, sesame oil, five-spice, white pepper, and Shaoxing wine. Mix well, then fold in steamed taro gently to keep some intact pieces.
3. Whisk together plain flour, rice flour, baking powder, and salt. Stir in beaten egg and cold sparkling water until a smooth, slightly thick batter forms — do not over-mix. Rest 10 minutes.
4. Heat oil in a deep pot to 175°C (347°F).
5. Using a spoon or small ice cream scoop, drop portions of filling (about 2 tbsp each) into the batter, coat completely, and carefully lower into the hot oil.
6. Fry 4 to 5 fritters at a time for 4 to 5 minutes, turning occasionally, until deep golden and crisp all over.
7. Drain on a wire rack. Serve hot with sweet chili sauce or black vinegar with julienned ginger.

Cook's Notes: Sparkling water in the batter creates a lighter, crisper crust than plain water. Taro must be completely cool before mixing with pork or the batter will not adhere properly. These reheat well in an air fryer at 180°C for 5 minutes.