Looking for something other than pumpkin pie or butternut squash soup to make this fall? Try these kabocha squash fritters. A truly unique and creative way to make use of this season’s favourite ingredient!
Hey you guys. I tried to ignore it for as long as I can but there’s no denying it anymore – fall is here. While some afternoons are still nice and warm, I already feel the crisp fall air in the mornings. This week actually marks the official start of autumn so what the heck, let’s just embrace it and forget our silliness that summer will last forever (or was that just me?).
Not your usual pumpkin recipe
I didn’t want to go the usual pumpkin and butternut squash route though. There’s already a gazillion pumpkin-flavoured things out there for us to enjoy.
Instead, I’m sharing my uncle’s recipe for squash fritters. It’s not out of this world I know but this uses kabocha squash and I bet that’s something you haven’t tried before. And the local name for this dish is karamba (or squash okoy). Now who can resist a dish named that?
Kabocha squash is squat and sweet and the kind of squash most common in the Philippines. Filipinos call it kalabasa, it’s also called a Japanese pumpkin, but here in North America it’s known as kabocha. Potato, po-tah-to. Try it, it’s great. Read more about it here.
Before we get cooking though, full disclosure. I already said this is my uncle’s recipe. Which I squeezed out of my mom (with difficulty as usual).
What I haven’t told you is Red cooked it. C’mon you guys, you know my cooking skills are…wanting (ok, non-existent) so we teamed up again – Red did the prep and the cooking while I documented (and maybe went on breaks to check Instagram and Pinterest occasionally).
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Eat like locals
So how do you eat these kabocha squash fritters anyway? Technically this is a snack (or merienda). But because Filipinos are rice-obsessed, many eat it with rice or as a side dish.
What’s universal is Filipinos dip it in a mixture of vinegar, soy sauce, red chili, onion, garlic, salt and pepper. There’s really no recipe for the dipping sauce as everything is done to taste. Because I’m lazy though, I just mix vinegar, soy sauce and sriracha and call it a day. The sweet, salty, crunchy karamba pairs extremely well with the sour, salty and chili sauce.
So go ahead. Go kabocha crazy. And let’s bid adieu to summer together. Aye caramba!
Did you make kabocha squash fritters (Filipino karamba or squash okoy)? Tell me about it in the comments section below. I’d love to hear all about it.
Is frying your thing? Here are other fried deliciousness you’d enjoy:
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