Chokos aren’t as popular as they once were, but once you try them in this delicious fritter recipe, you’ll be heading to the store for more. Crisp on the outside and tender on the inside, these fritters make an ideal lunch box snack or light meal with a salad alongside.
How to make choko fritters: key tips
Chokos, like zucchini, contain quite a lot of water, so salting them to draw out excess moisture will ensure your fritters aren’t soggy. Be sure to give the grated choko a good squeeze with your hands before placing it in a clean bowl and adding the other ingredients.
Fry the fritters in batches and then remove them from the pan with a slotted spatula and place them on a plate lined with paper towel to drain any excess oil.
Key ingredients in this choko fritters recipe
When choosing chokos, go for ones that feel heavy and have extra-firm bright-green skin with no blemishes or wrinkles. You can buy them from some large supermarkets and specialty grocery stores. They were once a popular backyard vine, so if you have fresh chokos, this is a great recipe to use them up. If you don’t have chokos, or not enough of them, you can substitute them for zucchini in this recipe.
Rice bran oil has a subtle nutty earthy flavour as well as a high smoke point, which makes it great for frying. You can swap it for peanut oil, if you like.
For a few more tasty ways to use chokos, try this choko loaf, choko chutney, and stir-fried choko.
This recipe was originally submitted by Manjigal, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 4 chokos (or zucchinis)
- 1 large onion
- 3 cloves garlic
- 2 eggs
- 1 cup plain flour
- 1 cup self raising flour
- Rice bran oil, for frying
Method
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Step 1Peel and grate chokos (or zucchinis). Sprinkle with salt and leave for approx 15 min so excess water drains.
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Step 2Place eggs, grated or diced onion and garlic and mix.
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Step 3Add parsley, black pepper, and sifted plain flour and self-raising flour to the choko mix.
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Step 4Mix well and make dessertspoon-sized bites for frying.
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Step 5Fry in rice bran oil until crispy. Serve hot or cold.
Recipe Notes
What are chokos?
The choko is a member of the gourd family. Think of it as a savoury fruit – it looks a bit like a lumpy green pear, it has the texture of broccoli stalks and the flavour of zucchini. They can be eaten raw, peeled and sliced, just like a cucumber, and when cooked they take on more of an apple flavour.
How do you prepare chokos?
Use a sharp knife to slice the choko in half, then slice off the ends. Use the tip of your knife to cut out the core/seed and discard. Use a vegetable peeler to remove the peel and discard that too. Note that choko skin is quite slimy when cut, so I like to peel chokos under cold running water so that the slimy sap doesn’t stick to my hands.
How long do chokos last?
Chokos will keep for up to 2 weeks at room temperature and up to 2 months in the crisper drawer of your fridge.
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