- 2 medium mirlitons (chayote squash), peeled, cored and cut into strips
- 2 tablespoons Essence
- 1 cup all-purpose flour
- 4 cups vegetable oil, for frying
- Season the mirliton strips with 1 tablespoon of the Essence. Combine the flour with the remaining tablespoon of Essence in a shallow dish. Dredge the mirlitons in the seasoned flour, shaking to remove any excess.
- In a medium pot with high sides, heat the oil to 350 degrees F. over medium-high heat. Add the mirliton pieces in batches and fry until golden brown, turning with a long-handled spoon, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Repeat with the remaining mirlitons, and serve hot.
Shrimp Etouffee With Steamed Rice And Fried Mirliton Strips
Fried Coconut Strips
Pork Boulettes (deep fried pork balls), with Spicy Dip
Coconut Mango Bread Pudding With Caramel Rum Sauce And Fried Coconut Strips
Steen's Cane Syrup Shoofly Pie
Sweet Pie Crust
Fried Tortilla Strips
Albuquerque Roast Chicken With Black Bean Chili, Guacamole, And Fried Tortilla Strips