1. Cut Jilo into ½ inch rounds. Lay out on paper towels and sprinkle generously with salt. Allow to rest 10-15 minutes. Then, blot Jilo dry.
2. Prepare a dredging station- put breadcrumbs in one shallow bowl or pie tin, flour in another and scramble eggs with a splash of water into a third bowl. Season each dish with salt and pepper. Starting with the flour, coat both sides of each Jilo round, moving next into the egg mixture and lastly the bread crumbs.
3. Place a large cast iron or heavy skillet on medium-high heat. Pour in oil to about ¼ -½ inch deep. Test to see if the oil is hot enough for frying by dropping in a touch of flour or breadcrumb. If it sizzles, it’s ready to fry.
4. Place 4-5 slices of Jilo carefully into the hot oil (depending on skillet size, but you want them to have plenty of room between them to fry). Allow to fry 2-3 minutes per side, checking to see when they’re browned on one side and using tongs to carefully flip and brown the other side. When both sides are nicely crispy and browned, carefully remove from skillet one by one, and drain on a tray lined with paper towels. Sprinkle generously with more salt. Add more oil if needed to start the next batch of Jilo rounds. Repeat until all the Jilo is fried.

Serve as is as a side or appetizer with a fun, creamy dipping sauce such as mayo mixed with hot sauce or mayo mixed with chopped garlic and herbs. Or make a fried jilo sandwich- layer on toasted bread with mayo, lettuce and crispy bacon.

Recipe courtesy by Austin Racine & Maura Martin of Mo’s Lunch.