Peel the taro root and chop it into even-sized pieces.

Place the pieces in a pot of boiling water and cook for about 15-20 minutes or until they’re just tender enough to pierce with a fork.

After draining, let the taro cool for a few minutes, then mash it until smooth.

Sprinkle in the flour, green onions, garlic powder, black pepper, salt, paprika, and baking powder. Mix gently.

Depending on the moisture in the taro, add a splash of water to achieve a thick batter.

Heat oil in a deep pan over medium-high heat. Test if the oil is ready by dropping in a tiny bit of batter; if it sizzles, you're ready.

Using a spoon or scoop, drop dollops of batter into the hot oil, avoiding overcrowding the pan.

Fry for about 3-4 minutes on each side or until golden brown.

Let the fritters rest on a plate lined with paper towels to absorb excess oil.