Squash okoy or Filipino kalabasa fritters — perfect if you’re looking for something other than pumpkin pie or butternut squash soup to make this fall. Made of kalabasa or kabocha squash, it’s a truly unique and creative way to make use of this season’s favourite ingredient.
(For other unique pumpkin and squash recipes, check out this delicious recipe collection. It has everything from breakfast to dinner to dessert!).
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?).
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 a beloved Filipino squash recipe — my uncle’s recipe for squash fritters (also called squash okoy or kalabasa 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. Now who can resist a dish with a name that makes you want to dance?
What is kalabasa or kabocha squash
Kabocha squash is squat and sweet and the kind of squash most common in the Philippines.
It’s called kalabasa locally (pronounced exactly as it’s spelled). Some people also call it 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.
(Prefer buttercup squash? You’ll enjoy this air fryer fried squash recipe for sure.)
How to make squash okoy
Making squash okoy is quick and easy.
1. PREPARE FLOUR MIXTURE. In a medium bowl, stir flour, cornstarch, egg, water, fish sauce
, minced garlic, salt and pepper until smooth.
2. ADD VEGETABLES. Add kabocha squash, carrots and green onions and stir until well combined.
3. FRY UNTIL GOLDEN BROWN. Put about a cup of oil in a large skillet and once it’s hot enough, scoop about ¼ cup squash batter into the oil and fry until the bottom turns a light golden brown. Flip and fry until the other side is golden brown too.
4. ENJOY! Put the fried fritters on a tray lined with paper towels to drain the excess oil. Serve immediately.
The best way to eat kalabasa fritters
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!
Other delicious Filipino recipes
Filipino cuisine is delicious and unlike no other. Here are other unique recipes you can try:
- Ube is purple yam and is a Filipino favourite. It’s usually used in desserts, like in this recipe for ube cupcakes with ube whipped cream frosting.
- Pancit canton is probably one of the most well-known Filipino dishes. It’s similar to Chinese chow mein.
- If you’re looking for something warm and cozy, this chicken sopas recipe (the Filipino version of chicken macaroni soup) is just what you need.
- And if it’s something cold and refreshing you want, ice buko or Filipino coconut popsicles are a wonderful treat.
Happy frying!
Did you make this pinoy squash recipe? I’d love to hear from you in the comments section below.
And let’s get social! Find me on Facebook, Pinterest, Instagram or Twitter.
Squash Okoy (Filipino Kalabasa Fritters)
Ingredients
- ½ cup all purpose flour
- ¼ cup cornstarch
- 1 pc large egg
- ⅓ cup cold water
- 1 tbsp fish sauce see notes
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 cup julienned kabocha squash
- ¼ cup julienned carrots
- ¼ cup sliced green onions
- Oil for frying
Instructions
- In a medium bowl, stir ½ cup flour, ¼ cup cornstarch, 1 egg, ⅓ cup water, 1 tablespoon fish sauce, 2 cloves minced garlic, salt and pepper until smooth.
- Add 1 cup kabocha squash, ¼ cup carrots and ¼ cup green onions and stir until well combined.
- Put about a cup of oil in a large skillet and once it's hot enough, scoop about a heaping ¼ cup squash batter into the oil, flatten slightly and fry on medium heat until the bottom turns a light golden brown. Flip and fry until the other side is golden brown too.
- Put the fried fritters on a tray lined with paper towels to drain the excess oil. Serve immediately.
Video
Notes
- This recipe yields 5-6 fritters, depending on how big you make them.
- You can find fish sauce in Asian stores. Most people don’t like it because it smells fishy (thus the name!) but it’s really one of the key ingredients in Asian cooking (you know that flavour you just can’t put your finger on? Most likely fish sauce!). You can opt to skip it though – just up the salt.
- If your skillet is large enough, you can fry 2 fritters at a time. Not more than 2 though.
- The fritters tend to get soggy the longer they sit so best to serve immediately.
Nutrition
Nutritional information are estimates only.
Joanna
I don’t think we have kablocha squash in england, but I bet you can easily replace it with butternut squash. I only know how to make one thing out of a squash, and that’s soup. I might try these fritters, autumn came and we need some hearty delicious food.
Jolina
Hi Joanna! You can definitely sub butternut squash. Butternut squash is just going to be a little softer than kabocha.
Sharon
That looks delicious! I’m a huge fan of fritter and yes, I’m going to try making it with squash instead of little scrimps!
Jolina
Thanks Sharon! Would love to hear how it goes. Hope you like them!
Laura H
I love any kind of vegetable fritter so must try these out! I bet they are sweet 🙂
Jolina
Hi Laura! Yes, they are sweet 🙂 Hope you give it a try!
Lori Vachon
Definitely a nice alternative to zucchini fritter, they look great!
Brian
Never heard of these but they sound better than pumpkin pie!
Jolina
LOL! Maybe you can have these for a snack then pumpkin pie for dessert?
Amanda Love
I’ve never had anything like this before but I assume it tastes a little sweet and tangy. I’d love to make this as a snack for the kids but I assume it will also be perfect for lunch.
Jolina
Hi Amanda! Kabocha is a lot like butternut squash but firmer and sweeter when fried 🙂
Carrie
Yum! I love Fritters but have never hear of Kabocha squash before! However these look amazing! My favorite fritters are corn fritters!
Jolina
Hi Carrie! I’ve never made corn fritters, I should definitely try 🙂 Hope you like kabocha squash!
Bee
This looks so tasty it’s something I have to try. I hope mine will come out the same
Jolina
I’m sure you’ll do great Bee. Would love to hear how it goes 🙂
Sandra
These fritters look delicious! I’ve never had kabocha squash and now I want to find some so I can try this dish! Great recipe, Jolina!
Jolina
Thank you Sandra! You might be able to find kabocha squash at your local Walmart but they will be available in Asian supermarkets or sure. Hope you like the fritters!
Elizabeth O.
I love squash, there are so many things that you can do with it. I think this is a great dish especially if you like fritters with a twist! It’s quite easy to make as well.
Jolina
That’s so true! It’s very versatile 🙂 Hope you like these fritters!
Jolina
Thanks Melanie! Would love to hear how goes. Hope you like them!
Jolina
LOL I don’t think that’s the healthiest idea Danielle! But hey, how much money are we talking about hahaha! Hope you had a happy Monday!
Liz Mays
Ooh, these are really neat. I think I’d like them with some of that dip you whipped up.
Tania
I am such a huge fan of fritters and these look delicious. Definitely on my to do list!
Jolina
Me too! We actually did banana fritters with this but that was a disaster so maybe another time 🙂 Hope you try these Tania!
Dawn
Oh, how different!! Thanks for sharing this one, Jolina! They sound and look amazing and the dipping sauce suggestion of vinegar, soy and sriracha sounds perfect to me! Whatever the season, I’d gladly eat these. Bet these would be perfect for breakfast too with an egg!
Jolina
You are most welcome Dawn! It’s a common, traditional Filipino snack 🙂 And yeah, I bet it would be amazing with an egg on top eh? Yum!