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Fries on a plate with a vegan mayo dip
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Chayote Fries (Cho Cho/Christophine)(Air Fryer)

Learn how to make these delicious vegan friendly and gluten free chayote (cho cho/christophine) fries using your air fryer. These fries are generously seasoned, with a crispy exterior and soft on the inside. They make the perfect island style appetiser or side dish.
Course Appetisers/Snacks
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 258kcal
Author Charla

Ingredients

  • 1-2 chayote (cho cho/christophine) sliced into fries (see post)

For the batter

For the breading

  • 1⅓ cup gluten free breadcrumbs (120g)
  • ½ cup nutritional yeast (22g)
  • 1 teaspoon thyme dried
  • 1 teaspoon parsley dried
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon pink salt
  • ⅛ teaspoon scotch bonnet pepper powder

Instructions

  • In a bowl, mix together the almond milk, gluten free flour along with the mustard (you can use a blender if you want to make the batter extra smooth).
  • In another bowl, place the breadcrumbs/almond flour along with the nutritional yeast, dried thyme, parsley, onion/garlic granules, turmeric, paprika, black pepper, pink salt and scotch bonnet pepper powder.
  • Mix and thoroughly combine the dry ingredients.
  • Make an assembly line with the chayote first followed by the batter and the breadcrumbs right next to it.
  • Preheat the air fryer then add a liner and lightly grease it.
  • Grab the fries (one by one) and use your index finger and thumb to carefully dip it into the batter.
  • Roll the chayote into the breading. I like to use a spoon to toss/bury the chayote in the breading to ensure it sticks.
  • Carefully (use your fingers or even a spoon) to pick up the fries and place them in the basket and repeat (wipe your fingers each time on some kitchen towel, to rid any ingredient build up).
  • Air fry at 200c/400f for 8-12 minutes, depending on the thickness, keep a watchful eye out for readiness around 8 minutes and work from there. They should be slightly golden and crispy on the outside.

Notes

  • The cooking time does vary depending on the model of the fryer and thickness of the fries.
  • Do keep an eye on them around the stated cooking time to avoid burning/undercooked fries.
  • You may need to work in batches if you have an air fryer with a small capacity.
  • Eat the fries immediately or cook them when you know you are about to consume them. They are best served straight away.
  • For best results, I recommend cutting the fries the same thickness and length so they cook at the same time.
  • When coating the fries in the batter, carefully place in the breading, I like to use my index finger and thumb only to avoid rubbing off the excess batter.
  • Have a kitchen towel on stand by in between the batter and breading process to avoid a build up of ingredients on your finger/thumb.
  • Do not freeze these fries, eat them immediately.
  • Make sure to have the bowls in the correct order - chayote, batter and then the breading, this makes it much easier to work with.
  • You can use gluten free breadcrumbs or panko of your choice. Alternatively, almond flour is another great option.

Nutrition

Calories: 258kcal | Carbohydrates: 51g | Protein: 10g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 456mg | Potassium: 199mg | Fiber: 7g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg