Heat the oil in a medium saucepan or wok for frying. You can drop a small amount of the taro mixture into the saucepan to test the oil. Little bubbles should form around the mixture and the mixture should brown lightly.
rice bran oil
Scoop a golf ball sized amount of mixture into your hands and shape it into a ball. Drop it into the hot oil and deep-fry. The Gato Arwi will be ready when they are crispy and golden.
Remove from the oil and place the Gato Arwi on a paper towel to drain the excess oil.
Notes
It is important to squeeze out excess water from the grated taro root before mixing it with the other ingredients. This will help the mixture bind together better and result in a crispier texture.
When shaping the mixture into balls, make sure they are not too big as this can cause uneven cooking.
Be careful when frying the Gato Arwi, as the hot oil can splatter. It is recommended to use a frying screen or cover the pan with a lid while frying.
You can adjust the amount of sugar and ginger to your liking, depending on how sweet or spicy you want the Gato Arwi to be.