Chayote Fries (Cho Cho/Christophine)(Air Fryer)

4 standard portions

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Ingredients

• 1-2 chayote ((cho cho/christophine) sliced into fries (see post))
• 1 cup almond milk ((250ml))
• 1 cup gluten free flour ((136g))
• 2 tbsp Dijon mustard (()
• 1⅓ cup gluten free breadcrumbs ((120g))
• ½ cup nutritional yeast ((22g))
• 1 tsp thyme (dried)
• 1 tsp parsley (dried)
• 1 tsp onion granules
• 1 tsp garlic granules
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp pink salt
• ⅛ tsp scotch bonnet pepper powder

Method

1. In a bowl, mix together the almond milk, gluten free flour along with the mustard (you can use a blender if you want to make the batter extra smooth).
2. In another bowl, place the breadcrumbs/almond flour along with the nutritional yeast, dried thyme, parsley, onion/garlic granules, turmeric, paprika, black pepper, pink salt and scotch bonnet pepper powder.
3. Mix and thoroughly combine the dry ingredients.
4. Make an assembly line with the chayote first followed by the batter and the breadcrumbs right next to it.
5. Preheat the air fryer then add a liner and lightly grease it.
6. Grab the fries (one by one) and use your index finger and thumb to carefully dip it into the batter.
7. Roll the chayote into the breading. I like to use a spoon to toss/bury the chayote in the breading to ensure it sticks.
8. Carefully (use your fingers or even a spoon) to pick up the fries and place them in the basket and repeat (wipe your fingers each time on some kitchen towel, to rid any ingredient build up).
9. Air fry at 200c/400f for 8-12 minutes, depending on the thickness, keep a watchful eye out for readiness around 8 minutes and work from there. They should be slightly golden and crispy on the outside.