How to make tasty and crispy Chayote Fritters

May 28, 2018

How to make tasty and crispy Chayote Fritters

Chayote Fritters or Accras de Mirliton is a Caribbean delight. Chayote, Mirliton, Christophine or Chocho, are the common names for this beautiful vegetable and the main ingredient in this recipe.

A walk in the supermarket is similar to the scene in the movie, Charlie, and the chocolate factory. When the kids first entered the chocolate garden, they did not know where to start or what to taste first. Everything was made out of chocolate.

Although a supermarket is not the same, many of us can feel overwhelmed by the amount of us. Others feel right at home. Endless shelving of foods, mostly everything we need is located in one place.

Read more about it here!

Chayote, as it is known in many supermarkets in the state is a vegetable with many significant health benefits. Chayote is also a low-calorie vegetable that is tasty and easy to cook.

I wouldn’t say that I’m a budget shopper, but, my grocery trips do revolve around what’s on sale. I love finding crazy deals on groceries and especially when Chayotes are selling 3 for $1.

We eat lots of vegetables at home, and when we find good sales, we stock up. Eating lots of fried foods is not recommended, but fritters are an excellent way to camouflage veggies especially for kids.

The recipe starts with the creation of a tasty batter. The batter contains the usual ingredients, flour, and water. It is necessary to spice to the mixture before adding the chayote, so they have ample time to release their flavors.

The grated chayote is then added to the mixture. The one step you should not miss is the addition of lemon juice. The juice not only helps with the baking soda that will be added later, but it also revives the vegetable. Many vegetables similar to chayote needs a little bit of acidity to wake them up.

The egg helps the batter to be light and airy. The baking soda is added just before frying. That is an important step. Don’t add it before. Don’t forget. 

One last thing, I added my Hot and Spicy Original with Herbs Blend to replace the hot pepper. I think it better than eating pieces of hot pepper, and all the ingredients are blended perfectly.

Here's the recipe

Serve: 4 - 6; Yield 12 - 16; Prep Time: 30 min; Cooking Time:  15 min; Total Time: 45 min


1 ½ cup all-purpose flour
1 cup water
Pinch of baking soda
2 scallions, finely chopped or sliced
1 garlic clove, crushed
¼ teaspoon Thyme leaves only
1 tablespoon finely chopped parsley
1/4 teaspoon Hot and Spicy Original with Herbs Blend
1 egg, at room temperature and then separated
Salt to taste
1 chayote, grated
1 lemon


    In a bowl, add flour and gradually whisk in the water, making sure that there are no lumps. Add scallions, garlic, thyme, parsley, hot sauce and mix well. Salt to taste. Beat egg yolk and mix well with batter.

    Let the batter rest for 5 minutes.
    Cut the chayote in half and remove the seed. Remove the skin on each half. With a grater, grate, the chayote halves.

    Remove excess water if necessary. Juice the lemon and sprinkle over the grated chayote.

    Add grated chayote and blend well with batter.

    With a hand mixer, beat egg white to a stiff peak. Incorporate egg white into batter.

    Add a pinch of baking soda and mix.

    Heat oil.
    When the oil is hot, spoon batter into hot oil. Do not crowd the pan.
    Fry the accras until golden brown. Serve promptly with my Original Gourmet Hot Sauce.


    Chayote contains lots of water. Do not use a fine grater. For best result, add baking soda and egg white when you are ready to fry the accras. (when the oil is at the right temperature)

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