Kalabasang Ukoy

Kalabasang Ukoy is a Filipino type of fritter made with buttercup squash, carrots and spring onions. Typically served with a sweet and spicy vinegar dip

Ukoy usually is prepared with prawn or shrimps, some version adds buttercup squash, but our post today will be made mostly with buttercup without the prawns. At first you would expect this might be flavourless, well think again, I was surprised as well the I first made it since I usually make ukoy the traditional way and I was used to that shrimp flavour infused on this fritter. While it may not taste shrimpy as you imagine, this one tends to be on the sweet side and its as equally as good. Dip it in a sweet and spicy sawsawan then you’re in business, you will even forget that this does not have shrimp at all.

Kalabasang Ukoy

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Category: Side Dish
• Cuisine: Filipino

Print Recipe

Pin Recipe

---

Description

Kalabasang Ukoy is a Filipino type of fritter made with buttercup squash, carrots and spring onions. Typically served with a sweet and spicy vinegar dip

---

Ingredients

Scale 1x2x3x

• 2 1/2 cups buttercup squash, julienned
• 1/2 cup carrots, julienned
• 1/2 cup spring onions, sliced
• 1 red onion, thinly sliced
• 1 cup flour
• 1/2 cup cornstarch
• 2 pcs large egg
• 2/3 cup cold water
• 2 tbsp fish sauce or sea salt for vegetarian option
• 6 cloves garlic, minced
• salt
• freshly ground black pepper
• oil for frying

---

Instructions

1. In a bowl combine flour, cornstarch, egg, water, fish sauce, minced garlic, salt and pepper, mix well until smooth.
2. Add the buttercup squash, carrots, spring onions and red onion then stir until well combined.
3. Prepare a large skillet, heat enough oil for shallow frying, then add 1/2 a cup of squash mixture into the pan, flatten it with a spatula then fry in medium heat until the bottom turns light golden brown and crispy. Flip to the other side and cook until that side turns light golden brown and crispy.
4. Remove from pan, drain excess oil then place on a paper towel lined plate. Serve.

---