Gâteaux arouille

🟤 Golden grated arouille (taro) fritters, bound with flour and seasoned with spring onion and chilli.

Ingredients

• 🌱 600 g arouille (taro), peeled and finely grated
• 🌾 80 g chickpea flour
• 🧅 2 spring onions, finely sliced
• 🧄 1 small garlic clove, grated
• 🌿 2 tablespoons chopped fresh coriander
• 🌶️ 1 small green chilli, deseeded and chopped, optional
• 🧂 ¾ teaspoon fine salt, to taste
• ⚫ ¼ teaspoon black pepper
• 💧 1–3 tablespoons water, only if the mixture is dry
• 🫗 700 ml neutral frying oil; absorption varies

Preparation

🧤 Set up a clean work surface. Peel arouille with gloves if your skin is sensitive, then rinse and dry before grating.

🥣 Finely grate the arouille into a large bowl. Do not taste it raw; the root must be fully cooked before eating.

🌿 Add chickpea flour, spring onions, garlic, coriander, optional chilli, salt and pepper.

🥄 Mix until the flour clings to the strands. Arouille releases moisture; add water a little at a time only if needed.

⏳ Rest for 5 minutes. Check that a small ball holds together; add a little flour if it is too wet.

🌡️ Heat oil in a deep, stable pan to about 170°C. Without a thermometer, a little batter should sizzle but not brown immediately.

🍽️ Shape tablespoon-sized portions, flatten slightly and carefully lower them into the oil without crowding the pan.

🔥 Fry for 5–7 minutes, turning halfway, until golden and firm. The arouille must be cooked through.

🧺 Drain on a rack or paper towel. Let the oil return to about 170°C between batches.

🍽️ Serve hot or warm with chutney and chilli sauce on the side. Mention the chilli and allow the fritters to cool.