Crispy fried fritters made from grated taro root mixed with green chillies, cumin, and fresh herbs, a popular tea-time snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Squeeze excess moisture from grated taro using a clean cloth or your hands.
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2
Mix taro with chillies, onion, cumin, turmeric, coriander, and salt in a bowl.
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3
Shape into flat patties or small balls, pressing firmly so they hold together.
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4
Deep fry in hot oil at 170C until golden brown and crispy on the outside, about four minutes.
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5
Drain on paper towels and serve hot with chutney or as a tea-time snack.
Did You Know?
Taro, known locally as arouille, grows abundantly in the moist soils of Mauritius and has been a staple root vegetable since the earliest settlements.
Chef's Notes
Equipment Tips
- grater
- deep fryer or heavy pot
- mixing bowl
Garnishing
coriander sprig
Accompaniments
tomato chutney, tea
The Story Behind Gateaux Arouille
Gateaux arouille exemplifies the Mauritian talent for transforming humble root vegetables into irresistible snacks. Taro has been cultivated on the island for centuries and features in both savoury and sweet preparations. These simple fritters are a fixture at afternoon tea tables and market stalls, their crispy exterior giving way to a soft, earthy interior that pairs perfectly with a cup of strong Mauritian tea.
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