- 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.
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