Go Back Email Link
–+ servings
Kalabasang Ukoy (Filipino Squash Fritters)

Kalabasang Ukoy (Filipino Squash Fritters)

Kalabasang Ukoy represents a resourceful adaptation of traditional Filipino fritters, where julienned buttercup squash replaces the customary shrimp while maintaining the characteristic crispy exterior and satisfying texture. This vegetable-forward version leverages the natural sweetness of squash, complemented by carrots and aromatics, all bound in a seasoned batter that achieves the perfect crunch when fried. When served with its traditional sweet-spicy vinegar dipping sauce, this economical variation demonstrates how Filipino cuisine masterfully balances flavor, texture, and practicality while honoring cultural culinary techniques.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish, Snack
Cuisine Filipino
Servings 6
Calories 185 kcal
Difficulty Easy

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 preparing your dipping sauce. In a small bowl, combine vinegar, minced garlic, chopped chili, sugar, and a pinch of salt. Set this aside to let the flavors develop while you make the fritters.
  • Get your vegetables ready. Cut your buttercup squash and carrots into thin, matchstick pieces about 2 inches long. Slice your spring onions and red onion thinly. Pat all vegetables dry with a clean kitchen towel.
  • Make your batter by whisking together flour, cornstarch, eggs, cold water, fish sauce, minced garlic, salt, and pepper in a large bowl until smooth. The batter should slowly drop from a spoon - if it's too thick, add cold water one tablespoon at a time.
  • Add all your prepared vegetables to the batter. Gently mix everything until all vegetables are evenly coated.
  • Heat oil in a heavy pan until it reaches 350°F (175°C). If you don't have a thermometer, drop a tiny bit of batter - it should sizzle and float immediately.
  • Scoop ½ cup of the mixture for each fritter and carefully drop it into the hot oil. Quickly flatten it with your spatula until it's about ¼-inch thick.
  • Fry each fritter for 3-4 minutes until the bottom turns golden brown and crispy. Flip once and cook the other side for another 3-4 minutes.
  • Remove from the oil when both sides are crispy and golden brown. Place on paper towels to drain excess oil.
  • Clean out any loose bits from the oil with a strainer between batches. Wait for the oil to get back to temperature before adding the next batch.
  • Serve immediately while hot and crispy with your prepared dipping sauce. For the best experience, eat within 15 minutes of cooking when the ukoy is at its crunchiest.
  • Remember: Keeping your oil at the right temperature is key - not too hot, not too cool. You should hear a steady, gentle sizzle while frying.

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
 

Nutrition

Calories: 185kcalCarbohydrates: 36gProtein: 5gFat: 8gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 62mgSodium: 485mgPotassium: 292mgFiber: 2gSugar: 5gVitamin A: 2527IUVitamin C: 11mgCalcium: 39mgIron: 2mg
Tried this recipe?Let us know how it was!