Peel the skin off with a potato peeler then cut into wedges. Cut and remove the seeds inside the chayote.
Prep your dredging station: one bowl with panko crumbs, garlic, onion, black pepper and one with a liquid of your choice - we like to use coconut cream, but milk or olive oil also work. Dredge the choko wedges in the liquid then the crumb mixture and shake the excess.
Heat skillet with oil enough to cover the skillet on medium high heat. Gently, drop a few wedges in the skillet without over crowding and fry for 2-3 minutes or until both sides are golden brown.
You’ll want to serve these immediately.
For more recipes using choko, check out this website https://www.cookingwithnanaling.com/choko-recipes/