Ukoy na Kalabasa: Crispy Squash Fritters

Ukoy na kalabasa is a crisp Filipino fritter built around thin strips of squash. This budget version keeps the vegetable at the centre, with spring onion for freshness and an optional small amount of dried shrimp for a traditional savoury note. A light, cold batter and a thin fritter shape produce the best crunch.

Ingredients

• 3 cups kalabasa, peeled and cut into thin matchsticks
• 2 spring onions, sliced
• 2 tablespoons small dried shrimp, optional
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1/2 cup cold water, plus 1 to 2 tablespoons if needed
• Cooking oil for shallow-frying

For the dip, combine 1/3 cup vinegar, one minced garlic clove, black pepper and sliced chilli or onion to taste. Keep the dip separate until serving so the fritters stay crisp.

Prepare the squash safely

Wash the whole squash under running water before cutting. Use a stable board and a sharp knife because hard squash can slip. Remove the seeds, peel the portion you need and cut the flesh into thin, even matchsticks.

The FDA recommends washing produce with running water rather than soap or detergent. Dry the strips well with a clean towel; excess surface water thins the batter and makes hot oil splatter.

Make a light batter

In a bowl, whisk together flour, cornstarch, baking powder, salt and pepper. Add the egg and cold water, stirring only until no large dry pockets remain. Small lumps are fine. Overmixing develops gluten and can make the coating heavy.

Fold in the kalabasa, spring onions and optional dried shrimp. The mixture should lightly coat the strips rather than bury them. If it is dry and will not hold together, add cold water one tablespoon at a time.

Heat the oil carefully

Pour enough oil into a wide heavy pan to reach about 1 centimetre deep. Heat over medium. Test with a small drop of batter: it should bubble steadily and rise, not burn instantly or sink without activity.

Keep the pan handle turned inward and the cooking area dry. Never pour water on an oil fire. If oil smokes, turn off the heat and let it cool. Keep children away from the stove during frying.

Fry thin fritters in batches

Scoop about 1/4 cup of mixture into the oil and spread it into a thin round. Fry only a few at a time so the oil temperature does not fall sharply. Cook until the bottom is deep golden, then turn carefully and brown the second side.

Transfer each fritter to a rack or paper-lined tray. Do not stack them while hot because trapped steam softens the crust. Stir the remaining mixture before each batch so the batter stays distributed.

Check doneness and serve promptly

The centre should be hot, set and free of wet egg batter. USDA food-safety guidance uses 71°C or 160°F for dishes containing egg. A thin fritter will reach that point more evenly than a thick mound.

Serve immediately with the vinegar dip. For another vegetable-rich ulam using the same main ingredient, see our ginataang kalabasa at sitaw with shrimp.

How to keep ukoy crisp

• Dry the squash before mixing.
• Use cold water and mix the batter briefly.
• Shape thin fritters with visible vegetable strands.
• Do not crowd the pan.
• Drain on a rack and serve the dip on the side.

To re-crisp cooked ukoy, heat it in an oven or air fryer until hot throughout. A microwave warms the centre but usually softens the crust.

Storage and oil disposal

Refrigerate leftovers in a covered container within two hours, or within one hour in temperatures above 32°C. Use refrigerated leftovers within 3 to 4 days and reheat thoroughly. Discard food left out longer than the safe limit.

Let used oil cool completely, then transfer it to a sealed container for proper disposal or a local recycling programme. Do not pour cooking oil down the sink because cooled grease can harden and block plumbing.

Yield: 8 to 10 small fritters. Prep time: about 20 minutes. Cook time: about 20 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: Safe food handling
• FDA: What you need to know about egg safety

Recipe reviewed: 3 October 2026.