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Gato arouille (Taro Fritters)
Gato arouille (Taro Fritters) is a traditional Mauritian recipe for a classic sweetened snack of taro, bread and ginger balls that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Taro Fritters (Gato arouille).
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Bread RecipesMauritius Recipes
Taro is an excellent source of high quality hypoallergenic carbohydrate and frying is one of the easiest ways of making use of the tasty corms. This recipe derives from the Island of Mauritius.
Ingredients:
1kg taro corms, peeled and grated
150g white bread (toast four of the slices)
40g fresh ginger, peeled and minced
100g sugar
15g salt
30g cornflour (cornstarch)
oil for deep frying
Method:
Place the bread slices in a medium-sized bowl and cover with water. Set aside to soak for a few minutes then drain the bread and squeeze out any excess water then set aside.
Peel the taro then grate into a large bowl. Stir in the minced ginger, soaked bread, sugar, salt and cornflour. Mix everything together for a few minutes until well combined. The mixture should be sticky enough to shape into balls.
Fill a medium-sized saucepan or wok half-full with oil then place over medium-high heat. Once the oil is hot (when a piece of bread sizzles as soon as you drop it in) shape balls from the taro mixture and gently lower into the oil with a wooden spoon.
Deep fry for about 7–8mins or until golden brown (you may need to cook in batches).
Once cooked to your liking remove the taro balls from the oil with a slotted spoon and drain on kitchen paper before serving as a snack.
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