Chayote Squash Fries
Enjoy this unique fruit called chayote squash that's dusted with crumbled chicharons. You will be pleased to know that these Chayote Squash Fries are a delicious snack option.
Equipment
Ingredients
- 1 Chayote Squash (Cut into wedges)
- 1 cup Chicharons or Pork Rinds (crushed)
- ½ cup Unsweetened Almond Milk
- ½-¾ cup All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- Vegetable or Canola Oil for Frying
- Dash of #GoodVibes
Instructions
- Rinse the chayote. Peel the skin off with a potato peeler. Next, cut the chayote squash into wedges. Remove the seeds inside the chayote just like you would an apple or pear.
- Prep your dredging station: one bowl with flour, garlic, onion, black pepper; one for the nut milk, one bowl with the crushed chicharon pork rinds. Dredge the chayote wedges in the flour mixture and shake the excess, then the nut milk, and lastly with the crumbled chicharons. Set aside until ready to fry.
- Heat skillet with oil enough to cover the skillet on medium high heat. (I have an electric stove so mine was around the notch 7.) Gently, drop a few wedges in the skillet without overcrowding and fry for 2-3 minutes or until both sides are golden brown. Drain in a plate lined with paper towels.
- You'll want to serve these immediately. It'll get soggy if you wait longer than an hour.
Notes
You can replace the unsweetened almond milk with an egg for dredging.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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