Chayote is a very common vegetable in Brazil, usually considered an ingredient “less noble”. Although, in addition to the new recipes there are countless “traditional” ways to prepare it, which completely contradict any kind of preconception about its delicate flavour.
Fried chayote are the most popular chayote recipes. Chayote must be cooked by boiling, then coated with egg and breadcrumbs or batter. The results will be a little different but equally good.
These recipes can be served as a finger food, appetizer or as a side dish.
I also invite you to try “Meat Stuffed Chayote” recipe.
Ingredients
• cooked chayote
• frying oil
For the coating:
• eggs
• breadcrumbs
• salt
For the batter:
1 large egg
• 75 g all purpose flour
• 50 ml milk, approximately
• salt
Preparation method
How to cook chayote:
Peel, cut the chayotes in half lengthwise, remove and discard oval seed, under cold tap water (chayote exude a sticky liquid when peeled). Cook them in a pot of boiling salted water until tender. It takes 15-30 minutes. Drain and let cool.
For the coating:
Cut chayote into thick slices. Coat them first with the beaten egg (with a pinch of salt) and then with the breadcrumbs. If you like a thick crust you can flour before dipping in the beaten egg and then into breadcrumbs.
For the batter:
In a bowl mix egg, salt and flour, add the milk a little at a time, stirring constantly, until you have a thick yogurt consistency. Slice each half chayote lengthwise into long strips and dip into the batter.
Deep-frying:
Deep fry in the hot oil until golden brown and crispy. To check the temperature put a toothpick into the oil: if bubbles start to form around the wood and float up, your oil is hot enough. Place them on paper towels to drain excess oil.
Serve accompanied with white rice.
Posted on: 26 November 2014
I’m an architect. I was born in Brazil and my father was Italian.