Fried Mirliton
Print This Recipe
Mirliton is the French work for a type of summer squash that is native to the Western Hemisphere. It is also called chayote or vegetable pear and is widely available in the United States. Mirliton vines are a beautiful light green and sometimes grow hundreds of feet long. In Louisiana, mirlitons are eaten raw, in salads, or stuffed then baked, or boiled.
INGREDIENTS
Oil, to deep fry
4 fresh mirliton
Salt, to taste
Cayenne pepper, to tasteFill a deep pot 1/2 full with peanut oil and heat to 350 degrees.
Wash and peel the mirliton, then cut in half lengthwise, and remove the seed. Slice the mirliton like French fries.
Mirlitons contain a lot of water, so set the strips on paper towels to absorb some of the moisture.
Carefully lower the strips into the hot oil and fry briefly until they float. Remove from the oil, drain on paper towels, and sprinkle with salt and pepper. Serve immediately.
Makes 4 to 6 servings