Ingredients

• 1 medium Chayote
• 1/4 medium Breadfruit
• 150 g All-purpose flour
• 1 packet (10g) Baking powder
• 2 stalks Scallion
• 1 unit Mild habanero pepper (piment végétarien)
• 2 tbsp Fresh parsley
• 1 tsp Fresh thyme
• 2 cloves Garlic
• 100 ml Milk
• 50 ml Sparkling water
• to taste Salt
• to taste Black pepper
• enough for frying Vegetable oil
• 1 small For Sauce Chien: Onion
• 2 cloves For Sauce Chien: Garlic
• 1 unit For Sauce Chien: Mild habanero pepper
• 3 tbsp For Sauce Chien: Fresh parsley
• 2 tbsp For Sauce Chien: Fresh chives
• 3 tbsp For Sauce Chien: Lime juice
• 4 tbsp For Sauce Chien: Olive oil
• 50 ml For Sauce Chien: Boiling water
• to taste For Sauce Chien: Salt
• to taste For Sauce Chien: Black pepper

Instructions

1. 1

   Prepare the vegetables: Peel and coarsely grate the chayote and breadfruit. Finely chop the scallion, mild habanero pepper, parsley, and thyme for the fritters. Crush the garlic.

2. 2

   Prepare the batter: In a large bowl, mix the flour and baking powder. Add the grated chayote and breadfruit, scallion, pepper, parsley, thyme, and garlic. Season with salt and pepper.

3. 3

   Incorporate liquids: Gradually add the milk and sparkling water until a homogeneous but not too liquid batter is obtained. Let rest for 15 minutes.

4. 4

   Prepare the Sauce Chien: Meanwhile, finely chop the onion, garlic, mild habanero pepper, parsley, and chives for the sauce. Place in a bowl.

5. 5

   Finish the Sauce Chien: Add lime juice, olive oil, salt, and pepper. Pour in the boiling water and mix. Let infuse.

6. 6

   Fry the fritters: In a large pan or deep fryer, heat enough vegetable oil to 170-180°C (340-350°F). Using two spoons, drop small balls of batter into the hot oil.

7. 7

   Cooking: Fry the fritters in small batches for 3-5 minutes, or until golden and crispy. Drain on paper towels.

8. 8

   Serve: Serve the hot fritters immediately with the Sauce Chien on the side.