Fried Chayote Recipe
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.
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Servings 4
Ingredients
- 3 chayote squash (peeled, cored & sliced into wedges)
- corn flour (for coating)
- sunflower oil (for frying)
For The Yoghurt Dip
- 3 tablespoons natural Turkish yoghurt
- 1 clove garlic (peeled & crushed)
- 1 teaspoon chilli flakes
Instructions
- Add enough sunflower oil to a pan for deep fat frying and heat on a medium to high heat.
- Meanwhile, take a small bowl and mix your yoghurt ingredients together.
- Sprinkle corn flour onto a large serving plate and add your chayote wedges.
- Move them around with yoır hands until they have a light coating.
- Add one wedge to the oil to check if it's hot enough. If it bubbles and rises to the top, add the rest of your wedges.
- Depending on the size of your pan, you may need to do this in batches.
- After 4-5 minutes, when your chayote is browning a little, remove from the pan and drain on kitchen paper.
- Serve your fried chayote squash with the yoghurt sauce.
Notes
- 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
Serving: 1Calories: 137kcal
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