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Chayote/ Mirliton Fritters recipe
courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez
4-5 medium mirlitons
boiling water
1 1/2 cu all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 egg, beaten
2 tbsp milk
oil for deep frying
Cook mirlitons until tender. Peel, remove seed and puree pulp.
Measure 3 cups pulp. Combine flour, baking powder and salt. Combine
milk and egg; add to flour mixture along with mirliton pulp,
stirring until just blended. Add a little teaspoon of vinegar to the
batter. It prevents them from soaking a lot of oil when frying.
Heat oil to 365 degrees in a pan. Drop batter by tablespoonfuls into
hot oil; fry until golden brown on both sides, about 2 minutes per
side. Drain on paper towels. Makes 6-8 servings.
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