Crispy Chayote Pancakes
Golden, tender pancakes made with shredded chayote vegetables. A simple and tasty way to enjoy this crunchy ingredient.
Ingredients
chayote (about 1 medium)
140g shredded
all-purpose flour
100g
eggs
2 large
salt
1/2 teaspoon
white pepper powder
1/4 teaspoon
chicken powder
1/4 teaspoon
vegetable oil
2 tablespoons plus more for frying
water
80ml
Instructions
1
Prepare the chayote
Peel the chayote and shred it finely using a grater or food processor. Toss with the salt and let sit for 5 minutes to draw out moisture. Squeeze out any excess liquid thoroughly.
2
Make the batter
In a large bowl, whisk together the eggs, chicken powder, and white pepper. Add the flour and water, stirring until you have a smooth, slightly thick batter. Fold in the shredded chayote.
3
Cook the pancakes
Heat a small non-stick pan over medium heat. Add a drizzle of oil. Drop about 2 tablespoons of batter into the pan and flatten slightly into a small pancake. Cook for 2-3 minutes until the bottom is golden brown, then flip and cook another 2 minutes. Repeat with remaining batter.
