This weekend will be a long one for those who do not work on public holidays as they get to enjoy Friday and Saturday off work followed by Sunday. This year the Spring Festival and the 179th Anniversary of Abolition of Slavery fall on consecutive days hence allowing me to enjoy a short break from work and spend more time in the kitchen. I am sure our friends from the Chinese community must be busy preparing a large assortment of dishes for the New Year including the traditional gato la cire, gato zinzli, gato crabe and spring rolls and poutou sinoi. Another popular snack served on this festive occasion is the gato arouille, a crisp, deep fried delicacy made from grated violette/taro roots.
It was great favourite of mine during my childhood days when I was led to believe that it was made out of arouille because of the misnomer. There used to be quite a rush to get to the old lady selling gato deluil/fritters right outside the school gates as we were all invariably hungry after the long hours of private coaching. She would be sitting there, ready to take our orders and would prepare the cakes on the spot by dropping teaspoons of batter into an enormous pan of hot oil and scoop them out with a huge jharna, wired laddle when they bobbled up to the surface, all crisp and golden. Gato arouille was not a daily feature so it was more of a treat kind of thing when she did bring it. Ah, the good old days!
GATO AROUILLE
Ingredients:
500g taro/violette roots
2 tablespoons unrefined sugar
2 teaspoon freshly grated ginger
2 tablespoon corn flour
2 tablespoon biscuit crumbs
1/2 teaspoon salt
2 cups vegetable oil
Method:
- Peel taro roots and grate them coarsely using a box grater. Place the grated taro in a large mixing bowl.
- Add sugar, salt, ginger, biscuit crumbs and corn flour. Combine until it forms a sticky glutinous mixture.
- Shape the mixture into ping pong size balls. Heat oil in a deep frying pan or wok until it smokes lightly.
- Deep fry the taro balls, in batches of 3 or 4, in hot oil for about 2-3 minutes until golden brown in colour.
- Drain well between sheets of absorbent paper and serve them hot with chili sauce. Makes about 20 pieces.
Childhood Memories
8 comments
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January 31, 2014 at 6:41 pm
milah
Thank you and happy weekend 🙂 ❤
January 31, 2014 at 6:47 pm
milah
Reblogged this on Feasting & Fasting within life and commented:
Mauritian Daily Cuisine and Snacks 🙂 ❤
February 26, 2015 at 3:29 pm
hydeouscreature
Which is what I’m going to try tomorrow as we don’t have any violette at home for the time being, :). Thanks, :).
March 2, 2015 at 12:37 pm
hydeouscreature
One word: delicious!
June 28, 2015 at 5:47 pm
Potato Croquettes | Heaven on a Spoon
[…] of Ramadan. Recipes that are easy and can be made ahead include spring rolls, tuna pasties and taro fritters. The latest addition to my repertoire is the crispy potato croquettes, from Bon Appetit, with its […]
November 8, 2015 at 8:41 am
Kavish
Thanks so much… its one of my favourite snacks as well!! Couldnt believe its so easy and mine turned out so yummy!! Cheers
xXx
December 17, 2015 at 9:18 am
Anisha
It seems delicious😋
May 16, 2021 at 6:13 am
Doreen Langdon
Thankyou for the recipe. Its been such a longtime, I couldnt remember how to make them. They turned out amazing!!