Not Coyote, Chayote! Fritters.
Bravo, my nearest grocery store, always has a selection of unfamiliar produce– strange fruits and roots, some unlabeled, and some with latin names listed beneath them. I’m always intrigued but intimidated by these items– how will I cook them? A few days ago, I decided to go for it, and brought home some yucca root and chayotes.
Yucca is somewhat familiar. The root is starchy, like a potato. Chayotes are green and gourd-like. They look like a cross between a squash and a pear and they have a very mild, but slightly tart flavor. I decided that chayote and yucca root could combine to make delicious, latke-like fritters.
I served these with a simple sauce made from Greek yogurt and fresh dill.
- Chayotes, grated
- 1 Yucca root, peeled and grated
- 2-4 dried red chiles, crushed
- 3 garlic cloves, smashed and diced
- 2 eggs
- A dash of liquid smoke
- 1/2 cup panko bread crumbs
- Sea salt and fresh pepper to taste
- Oil for frying
Combine the grated chayotes and yucca in a large bowl. Place a second large bowl beside it. Using a cheese cloth or clean towels, squeeze the excess liquid from the chayote mixture and place the drier mixture into the second bowl. Add the eggs, garlic, liquid smoke and chiles and mix thoroughly. Add the panko and mix until evenly distributed. Heat oil on high in a large skillet with a cover. Form the mixture into patties, and fry each one for 2-3 minutes on each side. Drain on clean paper towels. Serve with your favorite sauce!