The humble Choko often gets a bad rap – really what’s there not to like about a plant that’s really productive with so little care? Chokos in Melbourne are a lot easier to love than in warmer climates, as we only have a short season. A couple of weeks ago, Chokos started to appear on my triffid like vine, and they will do so for at least 3 months, just long enough from me and all those I will share the with to become pretty tired of them! In the meantime, here’s some recipe suggestions for this ‘survival’ food.
1. ‘Stir fry replacement for water chestnuts’ – peel, thinly slice and add to stir fries, with lots of garlic and ginger. The Choko adds an amazing crunchy texture and are so much easier to grow than water chestnuts!
2. ‘I don’t have enough vegetables to put into this pasta sauce’ – peel, cut into chunks, steam and add to pasta sauces as a filler
3. ‘Winter Zucchini Fritters ‘ – peel, grate and mix with finely chopped spring onion and garlic, flour, egg and milk and lots of your favourite herbs, salt & pepper and grated cheese. Form into fritters and fry in a pan with olive oil. Serve hot with a tasty homemade relish or pack in your lunchbox for the next day.
4. ‘Something Stodgy and Delicious’ – peel, slice thickly and dip slices into a batter (flour, milk and egg, salt and pepper). Fry slices in pan with olive oil and eat hot straight away or cold the next day.