Chancletas de Pataste: Honduran Egg-battered Chayote Squash (English)

Type: Main dish

Difficulty: Not too tricky

Prep time: 25 minutes

Cook time: 35 minutes

Serves: 4

 

This is a nice meatless dish, low in calories and carbs, especially suitable for diabetics, given that tayotas have very little starch.

Ingredients

2 Patastes (Chayote/tayota Squash), peeled, cut into 4 slices (lengthwise)

2 eggs, whites and yolks separate

1 cup of AP flour

3 medium Roma tomatoes

2 Tbsps. olive oil

2 garlic cloves

½ onion, roughly chopped

1 small bunch cilantro

½ tsp. ground cumin

½ tsp. dried oregano

Salt and pepper tt

8-10 oz Mozarella cheese, shredded (optional)

Method

• In a medium pot, cover chayote slices with lightly salted water.  Boil until fork tender. Drain and reserve.

• Meanwhile, using a blender or food processor, blend tomatoes, onion, garlic, salt, pepper and cilantro leaves.  If the mixture is too thick, add a couple of tablespoons of water, chicken or vegetable broth.  Texture should be that of chunky salsa.  Set aside.

• Beat egg whites to soft peak.  Incorporate yolks.  Season with salt and pepper.  Reserve.

• Once chayote has cooled down and with the help of a pairing knife, remove the seed being careful not to cut into the flesh.

• Heat a non-stick skillet over low-medium heat.  

• Coat chayote slices with flour, shaking off excess.  Then, dip into prepared egg mixture.

• Add oil to the hot skillet, and immediately after place the battered chayote.  Cook until golden brown, turning just once.  (About 1 ½ per side). Remove from skillet.

• In the same skillet, add an additional Tbsp. of olive oil.  Add tomato mixture, cumin and dried oregano. Coo for about 10 minutes. 

• Return chayote to the skillet.  Top with mozzarella cheese and put under broiler until cheese has melted and browned.

• Garnish with cilantro leaves.

Suellen is a Registered Dietitian Nutritionist based in the Rochester, NY area.  Connect with her at suellenpinedaRDN@gmail.com or follow her on Instagram at @Suellen_Pineda

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