These Mauritian Gato arouille translates to ‘Taro cake’ and is a really popular Mauritian-Hakka food that can be found around the island. These taro fritters are a great little snack to have for breakfast or afternoon tea. Trust us when we say they are super easy to make and taste amazing!
These goes perfectly with our homemade red chilli paste!
mauritian taro fritters / gato arouille
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.
I think this is my favourite recipe! Very flavourful and quite easy to make! Thank you for the recipe!
Hi dear! May I please know why you add the bread slices?
Hi Farhanah, sorry for the late reply. The bread slices help to keep the mix together and also add some texture to the taro 🙂
Looks absolutely yummy and delicious.😋😋
💖👍well prepared, different and unique recipe.
stay connected😍Thanks for sharing.👍
Good recipe!
Very tasty indeed. I have checked your website as well. The foods and the categories are easy to search for finding delicious foods. Keep up the good work.
Thank you! Better than the ones we buy
Am sure you are as good looking as the taro balls
Wow look so good and delicious 😋
Looks delicious, thank you for sharing.stay connected
Amazing, been looking for a recipe like this for a long time! Merci