Last summer, our modest garden surprised us with an abundance of buttercup squash (kalabasa) that started as a single plant and somehow took over an entire corner of the garden. While traditional ukoy usually features shrimp as the star ingredient, I found myself staring at these beautiful squash and wondering: why not let our garden’s bounty shine?
After experimenting with a few batches, this Kalabasang Ukoy recipe emerged as a delightful revelation. The natural sweetness of homegrown buttercup squash, combined with carrots from our raised beds and spring onions that seem to multiply by themselves, created fritters that were so satisfying that we didn’t miss the shrimp at all. The key was cutting the vegetables uniformly thin – a technique my grandmother always insisted upon for the crispiest results.
What makes this recipe special isn’t just its simplicity or the money saved on ingredients, it’s the satisfaction of transforming humble backyard vegetables into something that honors Filipino culinary tradition while creating new memories. This vegetarian twist on ukoy proves that sometimes the best recipes come from working with what you have at hand.
Why You’ll Love This Recipe
- Budget-Friendly: A vegetarian twist on the traditional shrimp ukoy that’s economical without compromising on flavor
- Crispy Perfection: Achieves the perfect balance of crispy exterior and tender interior
- Versatile: Works great as a side dish, appetizer, or afternoon snack
- Healthier Option: Packed with nutritious vegetables and can be air-fried for a lighter version
- Kid-Friendly: The natural sweetness of buttercup squash appeals to children
- Make-Ahead Friendly: The batter can be prepared in advance
Kalabasang Ukoy (Filipino Squash Fritters)
Equipment
- Large Mixing Bowl (Malaking Mangkok): For combining ingredients
- Box Grater or Mandoline (Kahoy na Kudkuran): For julienning vegetables uniformly
- Heavy-Bottom Skillet (Kawali): Ensures even heat distribution for crispy results
- Spider Strainer (Sandok na May Butas): For removing fritters from oil
- Paper Towel-Lined Plate (Plato na may Paper Towel): For draining excess oil
- Measuring Cups and Spoons (Panukat): For accurate measurements
- Temperature Probe (Optional): For monitoring oil temperature
Ingredients
For the Fritters:
- 2½ cups buttercup squash julienned (kalabasa, hiniwa ng manipis)
- ½ cup carrots julienned (karot, hiniwa ng manipis)
- ½ cup spring onions sliced (sibuyas na mura, hiniwa)
- 1 red onion thinly sliced (pulang sibuyas, hiniwa ng manipis)
- 1 cup all-purpose flour arina
- ½ cup cornstarch cornstarch
- 2 large eggs itlog
- ⅔ cup cold water malamig na tubig
- 2 tablespoons fish sauce or sea salt for vegetarian option patis o asin
- 6 cloves garlic minced (bawang, dinurog)
- Salt asin
- Freshly ground black pepper paminta
- Oil for frying mantika
For the Sweet and Spicy Vinegar Dip (Sawsawan):
- ½ cup white vinegar suka
- 2 cloves garlic minced (bawang, dinurog)
- 1 small red chili chopped (siling labuyo)
- 1 tablespoon sugar asukal
- Salt to taste asin
Instructions
- Begin by combining white vinegar, minced garlic, chopped red chili, sugar, and salt in a small bowl to create your sawsawan (dipping sauce). Allow these flavors to meld while preparing the fritters. Ihalo ang suka, dinurog na bawang, siling labuyo, asukal, at asin para sa sawsawan.
- In a large mixing bowl, thoroughly whisk together flour (arina), cornstarch, eggs (itlog), cold water (malamig na tubig), fish sauce (patis), minced garlic (dinurog na bawang), salt (asin), and black pepper (paminta) until you achieve a smooth batter. The consistency should allow the batter to drop slowly from a spoon – add cold water tablespoon by tablespoon if needed to achieve this.
- Prepare your vegetables by julienning the buttercup squash (kalabasa) and carrots (karot) into uniform, thin strips, and finely slicing the spring onions (sibuyas na mura) and red onion (pulang sibuyas). Ensure all vegetables are patted dry with a clean kitchen towel to remove excess moisture. Gently fold these vegetables into your prepared batter until evenly coated.
- Heat cooking oil in a heavy-bottomed skillet until it reaches 350°F (175°C). To test without a thermometer, drop a small amount of batter – it should sizzle immediately and rise to the surface. Kapag mainit na ang mantika, subukan ang temperatura sa pamamagitan ng paghulog ng kaunting batter.
- Using a measuring cup or large spoon, carefully drop 1/2 cup portions of the vegetable-batter mixture into the hot oil. Immediately flatten each portion gently with the back of your spatula until about 1/4-inch thick. I-flatten ang bawat fritter gamit ang spatula.
- Fry each ukoy for 3-4 minutes until the bottom develops a golden-brown crust. Carefully flip once and cook the other side for another 3-4 minutes until equally golden and crispy. Maintain oil temperature between 350-375°F (175-190°C) throughout cooking. Iprito hanggang maging golden brown ang magkabilang panig.
- Remove the fritters using a spider strainer or slotted spoon, allowing excess oil to drain. Transfer to a paper towel-lined plate to absorb any remaining oil. Itapon ang sobrang mantika sa paper towel.
- Serve immediately while hot and crispy, accompanied by your prepared sawsawan. For best results, eat within 15 minutes of cooking when the ukoy is at its crispiest. Ihain habang mainit pa at kasama ang sawsawan.
- For optimal results between batches, remove any loose fragments from the oil using your spider strainer, and allow the oil to return to proper temperature before adding the next batch. Tanggalin ang mga loose na piraso ng fritter sa mantika bago magdagdag ng panibagong batch.
Tips from Lola’s Kitchen
- Use cold water in the batter for maximum crispiness
- Pat vegetables dry before mixing into batter to prevent sogginess
- Don’t overcrowd the pan – leave space between fritters
- Listen for a steady sizzle – if too loud, oil is too hot; if too quiet, oil is too cool
- Julienne vegetables to the same size for even cooking
Traditional Serving Suggestions
- Serve immediately while hot and crispy
- Traditionally enjoyed as merienda (afternoon snack)
- Pair with sawsawan (spiced vinegar dipping sauce)
- Can be served as a side dish with rice and Filipino main courses
- Popular during rainy season with hot tea or coffee
Troubleshooting
- Fritters falling apart: Batter too thin; add more flour
- Not crispy: Oil temperature too low or batter too thick
- Too dark: Oil temperature too high
- Soggy center: Fritters too thick or vegetables too wet
Ingredient Alternatives
- Butternut squash can replace buttercup squash
- Sweet potato (kamote) can be used as partial replacement
- Rice flour can replace cornstarch for extra crispiness
- Apple cider vinegar can substitute white vinegar in dip
Storage & Reheating
- Storage: Keep in airtight container in refrigerator for up to 3 days
- Freezing: Can be frozen uncooked for up to 1 month
- Reheating:
- Oven: 350°F (175°C) for 5-7 minutes
- Air fryer: 350°F (175°C) for 3-4 minutes
- Avoid microwave to maintain crispiness
Variations
- Protein-Rich: Add small pieces of tofu
- Spicy Version: Add chopped bird’s eye chili to batter
- Extra Crispy: Add 1 tablespoon rice flour to batter
- Healthier Version: Air fry at 400°F (200°C) for 12-15 minutes
FAQs
Q: Why is my ukoy not crispy? A: Ensure oil is hot enough (350°F/175°C) and vegetables are dry before mixing. Q: Can I make this ahead? A: You can prepare the batter and vegetables separately up to 2 hours ahead, but combine only before frying. Q: Is this recipe vegan-friendly? A: Replace eggs with 2 tablespoons cornstarch mixed with 6 tablespoons water, and use sea salt instead of fish sauce. Q: How do I know when the oil is ready? A: Drop a small amount of batter – it should sizzle and rise to surface immediately. Q: Can I use other vegetables? A: Yes, but maintain similar ratios and ensure vegetables are dry and cut uniformly.
Nutrition
The Story Behind Kalabasang Ukoy
In the vibrant tapestry of Filipino street food culture, ukoy stands as a testament to the resourcefulness and culinary ingenuity of home cooks across the archipelago. While traditional ukoy, with its signature golden-brown shrimp peeking through crispy batter, remains a beloved fixture in local markets and street-side stalls, regional variations like Kalabasang Ukoy showcase the adaptability of Filipino cuisine to local ingredients and economic circumstances.
This vegetable-forward version emerged from the practical wisdom of provincial households, particularly during seasons when seafood was either scarce or prohibitively expensive. Buttercup squash, known locally as kalabasa, became a natural substitute not only for its availability in backyard gardens but also for its natural sweetness and ability to crisp beautifully when properly prepared. The tradition of growing kalabasa in home gardens dates back generations, with many Filipino households maintaining at least one squash vine that often becomes a community source of sustenance.
The transformation of ukoy from a shrimp-based fritter to this vegetable-centric version reflects the Philippine’s agricultural heritage and the creative spirit of Filipino home cooks. While the exact origins of Kalabasang Ukoy aren’t documented in formal culinary histories, oral traditions suggest it gained prominence during the post-war period when families needed to stretch their resources while maintaining the familiar textures and communal eating experiences that define Filipino food culture.
What makes this variation particularly noteworthy is how it maintains the essential elements that make ukoy beloved – the satisfying crunch, the complex interplay of flavors, and the social aspect of gathering around freshly fried batches with sawsawan for dipping. The recipe demonstrates how Filipino cuisine often finds its most innovative expressions not in high-end restaurants but in humble home kitchens where necessity breeds creativity.
Today, Kalabasang Ukoy has transcended its roots as a mere substitute to become a sought-after dish in its own right. As more people embrace plant-based eating or seek budget-friendly alternatives to traditional recipes, this version of ukoy perfectly aligns with contemporary dietary preferences while honoring the fundamental techniques and flavors of Filipino cooking. Whether served as merienda (afternoon snack) or as part of a larger meal, it represents the continuing evolution of Filipino cuisine while maintaining its deep connections to home, family, and community.
The enduring popularity of this dish also speaks to the Filipino value of “diskarte” – the ability to adapt and create something wonderful from whatever ingredients are available. In many ways, Kalabasang Ukoy embodies the sustainable, locally-sourced cooking practices that modern food movements advocate for, though Filipino cooks have been practicing these principles for generations through dishes exactly like this one.
