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.

CHAYOTE SQUASH FRIES OVERVIEW

Let me just popularize the infamous Chayote Squash fruit! These green wedges are off the chains cause they’re dusted with chicharons! Oh Come on now! If you know about the Filipino or Hispanic culture, these two items are a perfect combo – crunchy chicharons (pork rinds) + chayote squash!

WHAT IS A CHAYOTE SQUASH?

Chayote Squash has a good amount of nutrients, packed with Vitamin C, amino acids, and good anti-oxidants. This green squash looks like a big pear and can be eaten with it’s skin on and doesn’t require peeling. It tastes like a sweet crunchy cucumber. You can find this fruit in most Asian Markets as well as the Spanish ones too.

Many Filipinos use Chayote (or Sayote) in many dishes such as stir fries and soups. I actually made a Curry version of this. CHICHARONS (OR PORK RINDS) Chicharons or pork rinds have made it’s way as an appetizer or simply one of the finger foods eaten with a cold beer amongst the drunken Filipinos.

Many Filipinos love to dunk chicharons in Filipino Garlic Vinergar Sauce. Then, you also have the Mexican culture using chicharons on top of their street tacos. I’ve used crumbled chicharons on my Crispy Onion Rings instead of using panko bread crumbs.

THE BREAKDOWN

Chayote Squash
Chicharons or Pork Rinds
Unsweetened Almond Milk – I used milk instead of eggs to hold the coating.
The OG’s Pows (Onion and Garlic Powders)
Black Pepper
All Purpose Flour
Oil for frying

HOW TO MAKE CHAYOTE SQUASH FRIES

Rinse the chayote. Peel the skin off with a potato peeler. Next, cut the chayote squash into wedges. Cut and remove the seeds inside the chayote.

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 over crowding 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.

BEST DIPPING SAUCES

DIET TREND SETTERS SUBSTITUTIONS

KETO – Use Almond Flour or Coconut Flour as a substitution to flour.

VEGAN – Replace the chicharon pork rinds and use vegan bread crumbs or vegan panko.

GLUTEN FREE – Rice Flour or Almond Flour and Gluten Free Cereals are great replacements too.

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