Appetizer: United States – Pacific Island United States Territories (Guam) – Madoya

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 medium eggplant, about 8 oz (225 g), thinly sliced into 1/8–1/4 in (3–6 mm) rounds
- 1 medium zucchini (summer squash), about 7 oz (200 g), thinly sliced into 1/8–1/4 in (3–6 mm) rounds
- 1 medium yellow squash, about 6 oz (170 g), thinly sliced into 1/8–1/4 in (3–6 mm) rounds
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large eggs, approx. 100 g
- 3/4 cup (180 ml) cold water or club soda
- 3 cups (720 ml) vegetable oil or other neutral oil for deep-frying
- Optional: 1 tbsp (15 ml) soy sauce mixed into batter for a hint of umami

Fina'denne' (Chamorro dipping sauce)
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) fresh lime juice
- 1 small onion, about 2 oz (60 g), very finely chopped (or 2 tbsp / 30 g chopped green onion)
- 1 small hot chile (Bird's eye or cayenne), minced, or to taste
- 1 tbsp (15 g) fresh cilantro or parsley, chopped (optional)

Instructions

Short Description:
Thinly sliced local vegetables (commonly eggplant and summer squash) are dipped in a simple flour-and-egg batter and deep-fried until crisp; served hot with a tangy Chamorro-style dipping sauce.

Regional Notes:
This Guam (Chamorro) version highlights fresh island vegetables and a straightforward egg-and-flour batter rather than heavy batters or batter mixes. It is typically served as a casual starter or snack and often accompanied by fina'denne' (a Chamorro soy-vinegar hot sauce), which gives the dish its regional flavor signature.

1. Prep the vegetables: wash and thinly slice the eggplant, zucchini, and yellow squash into even 1/8–1/4 inch (3–6 mm) rounds. If using eggplant and you prefer a firmer texture, lightly salt the eggplant slices and let them sit in a colander 10–15 minutes, then pat dry with paper towels.
2. Make the batter: in a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, and black pepper. In a separate bowl beat the eggs, then whisk in the cold water or club soda until combined. Pour the wet mixture into the dry ingredients and stir until a smooth, slightly thick batter forms; it should coat the back of a spoon. If desired, stir in 1 tbsp soy sauce for extra umami.
3. Heat the oil: pour oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (5–7.5 cm). Heat to 350°F (175°C). Use a thermometer for accuracy; if you don't have one, test with a small drop of batter — it should sizzle and rise immediately without burning.
4. Batter and fry: working in batches to avoid crowding, dip each vegetable slice fully into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes per side for thin rounds (total 3–5 minutes depending on thickness). Adjust heat as needed to keep oil at roughly 325–350°F (160–175°C).
5. Drain and season: using a slotted spoon or spider strainer, transfer fried pieces to a wire rack set over a baking sheet or to paper towels to drain. Lightly sprinkle with a pinch of salt while still hot.
6. Make fina'denne': while frying, whisk together soy sauce, white vinegar, lime juice, finely chopped onion, minced chile, and chopped cilantro or parsley in a small bowl. Taste and adjust heat or acidity to preference.
7. Serve: arrange madoya on a serving platter and offer fina'denne' on the side for dipping. Best served immediately while crisp.