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Crisp Chayote Strips recipe

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez


3 chayote, about 4 oz each (also referred to as mirlitons)
1/3 cup flour
1 egg, beaten
1 Tbsp milk
1 cup cornflake crumbs
1/3 cup vegetable oil
Salt, or fresh lemon or lime juice

Peel chayote, cut into halves and remove seeds. Slice chayote into thin strips, roll in flour. Add the milk to the beaten egg. Dip floured strip into egg/milk mix, then roll in cornflake crumbs. Heat oil in a large skillet or wok. Cook strips over medium high heat for 3 or 4 minutes, until golden brown. Drain on paper towels. Season with salt or sprinkle with lemon or lime juice.




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