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.
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.