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5 from 1 vote

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.
Course Meze
Cuisine Turkish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 137kcal
Author Turkey's For Life

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.