Side Dish: Mexico – Campeche, Yucatan Peninsula – Chayitas (Chaya Fritters)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 8 cups (packed) chaya leaves, stems removed, approx. 200 g (fresh)
- 1 1/2 cups fresh masa (masa de maiz nixtamalizado), about 360 g — OR — 1 cup (120 g) masa harina (dried) + 2/3 cup (160 ml) warm water, mixed to form a soft dough
- 1 small white onion, finely chopped, about 1/2 cup (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 large egg (optional, for binding), about 50 g
- 1/4 cup (1 oz) crumbled queso fresco (optional), about 30 g
- 1 tbsp chopped fresh epazote (or 2 tbsp chopped cilantro), about 2–8 g
- 1/2 tsp baking powder (optional), about 2 g
- 1 tsp kosher salt, about 6 g (adjust to taste)
- 1/4 tsp freshly ground black pepper, about 0.5 g
- 1 1/2 cups vegetable oil for shallow frying, 360 ml (amount as needed)
- 1 lime, cut into wedges, for serving

Instructions

Short Description:
Small fried patties of cooked chaya leaves mixed into masa, crisp on the outside and tender inside — a classic Campeche side that highlights the local chaya green.

Regional Notes:
This Yucatecan Peninsula version uses blanched chaya mixed into nixtamal masa (masa de maiz nixtamalizado) and often includes epazote or queso fresco; unlike other green fritters, chaya must be cooked first to remove natural toxins. In Campeche they are typically small, shallow-fried patties served as a side to mains like pescado or cochinita.

1. Rinse the chaya leaves well. Bring a large pot of salted water to a rolling boil. Add the chaya leaves and boil vigorously for 5–7 minutes to remove natural toxins; do not eat chaya raw. Drain in a colander and immediately transfer to a bowl of ice water to stop cooking. Drain again and squeeze out as much excess water as possible; roughly chop and set aside.
2. If using masa harina: in a bowl combine 1 cup (120 g) masa harina with 2/3 cup (160 ml) warm water and mix until a soft, pliable dough forms. If using fresh masa, place 1 1/2 cups (about 360 g) fresh masa in a bowl and loosen slightly with your hands if very stiff.
3. In a large mixing bowl combine the prepared masa, chopped chaya, chopped onion, minced garlic, egg (if using), crumbled queso fresco (if using), chopped epazote or cilantro, baking powder, salt, and pepper. Mix thoroughly until evenly combined. The mixture should hold together when pressed; if too dry add a tablespoon of water, if too wet add a little masa harina (1 tbsp at a time).
4. Shape the mixture into small patties: scoop roughly 2 tbsp of mixture (about golfball size), roll briefly, and flatten to 1/2-inch thick discs. You should get about 12–16 fritters depending on size.
5. Heat a wide skillet over medium-high heat and add enough vegetable oil to cover the bottom about 1/4–1/3 inch deep (use roughly 1 1/2 cups / 360 ml). When oil is hot but not smoking (about 325–350°F / 160–175°C feel — a small dollop of batter should sizzle immediately), add fritters in a single layer without crowding.
6. Fry the chayitas 2–3 minutes per side, or until golden brown and cooked through. Adjust heat as needed so they brown without burning. Transfer cooked fritters to a plate lined with paper towels to drain. Repeat with remaining batter, adding more oil if necessary.
7. Serve hot as a side dish with lime wedges for squeezing over the fritters. They pair well with grilled fish, roasted meats, or stews typical to Campeche.