Transform humble kalabasa (squash) into these golden, crispy fritters – a vegetarian twist on the classic Filipino ukoy! Packed with shredded squash, carrots, and aromatic spices, these crunchy bites are perfect as a snack, side dish, or beer-match pulutan.
🌱 Veggie-Powered – Kalabasa is rich in vitamin A and fiber
🔥 Extra Crispy – Golden crust with tender-sweet squash inside
🍴 Versatile – Serve as merienda, ulam, or pulutan
💰 Budget-Friendly – Uses affordable, everyday ingredients
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Cooking Video Recipe: Kalabasa Ukoy
The Kalabasang Ukoy dish is made of kalabasa, or Buttercup squash, carrots, and spring onions. You must try this wonderful Filipino veggie fritter dish. A sweet and sour sauce or a spicy vinegar dip is usually served with this dish.
Peel off the pumpkin/squash (kalabasa) and carrots skin, clean them.
Grate the pumpkin/squash and carrots with a large grater. Set it aside.
In a mixing bowl with grated pumpkin/squash, combine all-purpose flour, cornstarch, sliced onion, spring onion, garlic powder, paprika, pepper powder, and salt.
Add beaten eggs seasoned with seasoning granules, then add a small amount of cold water gradually to make a thin, sticky batter. Combine thoroughly.
Prepare a frying pan with enough oil to fry, then add 1/4 or 1/2 a cup of the ukoy mixture to the pan. Then fry it on medium heat until the bottom turns light golden brown and crispy. Fry until the other side is a light golden brown and crispy, then flip it.
Remove the ukoy from the pan, drain excess oil, and place it on a plate lined with paper towels. Make a serving with a sweet and sour sauce or a spicy vinegar dip. Happy cooking. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.