Fried choko (chayote) with bacon jam
An old-time Australian classic – fried choko – tricked up with delicious bacon jam
Bacon jam (makes 1 cup)
Bacon jam
  1. Sautè the bacon in a non-stick pan over medium heat for 8-10 minutes, or until golden brown, but not crispy.
  2. Remove the cooked bacon, leaving a tablespoon, or so, of fat in the pan.
  3. Add the chopped onion and cook, stirring, for 5 minutes, or until golden. Add the garlic, turn the heat to low and continue cooking for 5 minutes.
  4. Add the sugar and stir for 1 minute. Return the bacon to the onion and stir for 1 minute.
  5. Stir through the Worcestershire sauce and balsamic vinegar, allowing to gently simmer for 1 minute. Add the water and cocoa, stir, then simmer gently for 10 minutes.
  6. Turn off heat and allow to cool a little. Coarsely blend the mixture with a stick blender, but don’t purée it. Transfer to a sealed container and store in the fridge.
  1. Dip the choko slices into the beaten egg, shake to drain and then coat well in the panko crumbs. Repeat the process until all of the choko is crumbed. Lay them on a plate and refrigerate for ½ an hour before cooking.
  2. Heat the oil over low-medium heat. Cook the crumbed chokos a few slices at a time until golden, turning halfway through.
  3. If they cook too fast, the choko will still be crunchy and raw on the inside, so get the oil temperature right. Don’t have the oil too hot.
  4. Drain the cooked choko on lots of kitchen towels and season well with sea salt before serving.
Recipe Notes

The bacon jam will store in the fridge for up to two weeks. Bring it to room temperature when you want to use it.

Serve the fried choko with a little natural yoghurt for added freshness!