Appetizers
Christophene Fritters
Ingredients
- - 2 christophene (chayote), peeled and grated
- - 1 small onion, finely grated
- - 1 clove garlic, minced
- - 1 egg
- - 100 g (3/4 cup) plain flour
- - 1/2 tsp baking powder
- - 1/2 tsp salt
- - 1/4 tsp black pepper
- - 1 tbsp fresh chives, chopped
- - 250 ml (1 cup) vegetable oil, for frying
Method
- Squeeze the grated christophene in a sieve or muslin cloth to remove as much excess liquid as possible.
- Combine the christophene with onion, garlic, egg, flour, baking powder, salt, pepper and chives to form a thick batter.
- Heat the oil in a frying pan over medium heat.
- Drop tablespoons of the mixture into the oil, flattening slightly, and fry for 2-3 minutes per side until golden.
- Drain on paper towel and serve warm.
Introduction: Christophene (chayote squash) grows abundantly across Barbados’s kitchen gardens and is prized for its mild, absorbent flesh.
Cultural Background: Christophene (chayote squash) grows abundantly across Barbados’s kitchen gardens and is prized for its mild, absorbent flesh. Grated and fried into light fritters, it became a popular meat-free appetizer for Lenten fasting periods and church suppers, valued for turning a humble garden vegetable into something crisp and shareable.
Tips: Draining the christophene thoroughly is the key step — skipping it results in soggy fritters. Serve immediately for the best crisp texture.
Variations: Add grated carrot for extra colour and sweetness. Stir in a tablespoon of grated cheese for a richer fritter.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry pan or oven at 180°C (350°F) for 5 minutes to re-crisp.
Nutrition: Approx. 110 kcal, 3 g protein, 13 g carbohydrates, 5 g fat per fritter.
FAQs:
Q: Can this be made vegan?
A: Yes — replace the egg with 2 tbsp of plain flour mixed with a little extra water as a binder.
Q: What does christophene taste like?
A: Mild and slightly sweet, similar to a cross between courgette and pear.