Gâteau Arouille (Taro cakes)
Gâteau Arouille is a popular "Gato Dehuile" among Mauritians. Of course, greasy food is not good to take on a regular basis, therefore the best time to enjoy this delicious Mauritian meal is on the weekend in the morning with your tea. "Weekend bien koumenser," as visitors say in Kreol. Taro is a root vegetable, and arouille cakes are fritters prepared from shredded taro. Taro cakes are typically eaten with chutney, chili sauce, or on their own, and are soft on the inside and crispy on the outside. These delicious fritters may be found at most Asian restaurants and street carts.
Ingredients:
- 1 kg taro grated,150 g white bread ~ 4 toast slices,40 g ginger minced,100 g sugar,15 g salt,30 g corn starch, oil for deep frying
Instructions:
- In a medium bowl, place the bread slices and cover with water. Let the bread soak for a few minutes then drain and squeeze any extra water from the bread and put aside.
- In a large bowl, grate the taro. Then add in the minced ginger, soaked bread, sugar, salt, and corn starch.
- Mix everything for a few minutes until it's well combined. The mixture should be sticky enough to shape into balls.
- Fill a medium-large pot halfway with oil and heat it on medium-high heat.
- Once the oil is hot enough, start to gently place the taro balls into the pot for deep frying.
- Deep fry for approx. 7–8mins or until golden brown.
- Take the taro fritters out and let them cool down on some paper towels before serving.
