Fried Chayote Recipe
Recipe type: Meze
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
This fried chayote recipe - known in Turkey as Rodos Kabağı - is a perfect Turkish snack for sharing with friends. The yoghurt dip adds an extra dimension.
  • 3 chayote sqaush, peeled, cored and sliced into wedges
  • Corn flour for coating
  • Sunflower oil for frying
For The Yoghurt Dip
  • 3 tbsp natural Turkish yoghurt
  • 1 clove garlic, peeled and crushed
  • 1 tsp chilli flakes
  1. Add enough sunflower oil to a pan for deep fat frying and heat on a medium to high heat.
  2. Meanwhile, take a small bowl and mix your yoghurt ingredients together.
  3. Sprinkle corn flour onto a large serving plate and add your chayote wedges.
  4. Move them around with yoır hands until they have a light coating.
  5. Add one wedge to the oil to check if it's hot enough. If it bubbles and rises to the top, add the res tof your wedges.
  6. Depending on the size of your pan, you may need to do this in batches.
  7. After 4-5 minutes, when your chayote is browing a little, remove from the pan and drain on kitchen paper.
  8. Serve your fried chayote squash with the yoghurt sauce.
If you are in Turkey, looking for chayote, you need to look for Rodos Kabağı. They are in season during the winter months.
If you are elsewhere, the chayote squash also has other names: Christophine Ch-Cho, Pipinola, Pear Squash, Vegetable Pear, Choko.
As with all our recipes, calories are meant as a rough guide only and will differ depending on the size of chayote you use, how you slice them and also the yoghurt brand.
Nutrition Information
Serving size: 1 Calories: 137
Recipe by Turkey's For Life at