I grew up with chayote squash (we called it “chou-chou”), which my mother would steam or braise. After experimenting with it a bit, it turns out it also makes a great addition to most zucchini recipes. Here, the fritters are baked in a mini-muffin pan, rather than pan-fried. Makes about 24 mini fritters.
- 4 zucchinis, grated
- 2 chayote, grated
- 1 teaspoon kosher salt plus more for seasoning
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 green onions, finely chopped
- 2tablespoon cornstarch
- Freshly ground black pepper
Preheat oven to 350F. Place zucchini and chayote in a colander and toss with the salt. Let stand 10 minutes, in the kitchen sink or with a plate underneath. Wring zucchini and chayote dry in a clean kitchen towel. Place mixture in a large bowl and gently mix in egg, flour, green onions, and cornstarch. Season with salt and pepper.
Lightly grease mini-muffin pan with vegetable oil spray. Using a teaspoon, drop mixture into the muffin pan so that each cup is full. Bake in preheated oven for 20-25 minutes, or until mini-fritters are lightly browned. Remove from pan onto a plate using a small spatula or spoon.
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