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.
Jolina
Sure! YUM! Lol 🙂 Thanks CoutneyLynne. Hope you like them!
Jolina
Thanks you guys! These fritters have simple ingredients and are even simpler to do. Hope you get to try them.
Denise C
I’ve never had these, but they look really delicious. I wonder if I could get the kids to eat them!
Jolina
It’s sweet and crunchy so they just might like them! They might not realize they’re eating veggies 🙂
Rose
I love everything fritters, and squash is my favourite, so this dish right up to my alley. Thanks for the background information about Kabocha in Filipino cuisine.
Jolina
Awesome! And you are very welcome Rose! Hope you like these fritters.
Brandy
I am not one to like squash, have yet to find a way that I actually enjoy the taste. I can’t determine if it’s the taste or a texture thing, anyways, this looks like something worthy of me to try so I can see if I can get that liking of squash to come to me.
Jolina
Hi Brandy! I feel the same way about okra lol! And in my case it’s totally the texture that’s off-putting. I have yet to find an okra recipe that will make me a convert but I hope this recipe makes you a squash convert 🙂
lex
looks delish, can i have a few of those? filipino gots alot of meal and knowing about this one is also divine.
Ana
This looks like a perfect fall recipe and have pinned it for my reference! Can’t wait to try it!
Jolina
Hi Ana! Thanks for the pin! Hope you enjoy them.
Val
My stepmother-in-law was Filipino but I don’t think I ever saw her make these. They’re colorful, and thinner than I would have thought they’d be
Jolina
Maybe you can make squash fritters for her and surprise her 🙂
Robin
This looks delicious! Love kabocha squash. Keep it up 🙂
Jolina
Thanks Kim! Kabocha is pretty delicious isn’t it 🙂
Jolina
Hi Michele! They’re still delicious without 🙂 Hope you enjoy them!
Neely Moldovan
Boy do I wish I had some of these right now! They sound absolutely delicious. I may have to try them!
Jolina
It only has 3 major ingredients Neely! Maybe you can do them this weekend 🙂
Mary
These look incredible! Let’s be honest…anything fritters are delicious! lol.
Jolina
Yes, yes they are! (If we’re being honest lol)
Tiina A
Sounds and looks so yummy! Definitely my kind of food. I like everything spicy and fritters are my favourites.
Katriza
I grew up on these and I absolutely love them! We usually have them for breakfast <3
Jolina
Me too they are one of my favourites 🙂 I can eat them anytime of the day!