Crispy Gingered Chayote Fritters

1. Prepare the Chayote

Peel the chayote carefully, remove the seeds, and slice it thinly. If using zucchini, cut it into matchsticks.

2. Make the Batter

In a bowl, whisk together the rice flour, turmeric, salt, lukewarm water, and minced ginger. Let this mixture sit for about 10 minutes to hydrate.

3. Prepare the Frying Area

Arrange your tongs, spider or slotted spoon, and some plates for draining the fritters once they’re done.

4. Heat the Oil

Heat about 2 inches of peanut oil in a deep fryer or stable wok over medium to medium-high heat. To check if the oil is ready, drop a small spoonful of batter into the oil. It should sink initially, then rise to the surface without burning.

5. Fry the Fritters

Dip the chayote slices into the batter, ensuring they are well-coated. Carefully place them in the hot oil using tongs. Fry each batch for 7-8 minutes, until the fritters are golden brown all over.

6. Continue Frying

Continue frying the remaining slices and batter in batches. Make sure not to overcrowd the fryer.

7. Serve the Fritters

Once all the fritters are beautifully golden and crispy, serve them immediately on a plate. Pair them with your choice of tamarind sauce, tart-sweet chile-garlic sauce, or fresh red chile chutney.