Okoy kalabasa is a Filipino vegetable fritter made with shredded kabocha squash, carrots and green onions bound in a light, crispy batter. This meatless version delivers authentic flavor without shrimp, relying on fish sauce and garlic for depth.
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In a medium bowl, stir flour, cornstarch, egg, water, fish sauce, minced garlic, salt and pepper until smooth.
Add kabocha squash, carrots and green onions. Stir until well combined.
Put about a cup of oil (or enough oil to submerge the fritters) in a large skillet and once it's hot enough, scoop about a heaping 1/4 cup okoy 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.
Store cooled fritters in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat or oven at 350°F for 5–7 minutes to restore crispness.
large skillet or shallow frying pan · paper towels
Yes. Substitute fish sauce with soy sauce or salt to taste, though you'll lose some traditional umami flavor. Use about 1 tbsp soy sauce as a 1:1 swap.
Both sides should be light golden brown. The fritters will firm up as they cool; if they feel soft inside after frying, the oil may not be hot enough—increase heat slightly for the next batch.
Mix the dry ingredients and wet ingredients separately up to 2 hours ahead, then combine just before frying. If you mix the vegetables in early, they'll release moisture and make the batter soggy.
Medium heat is recommended in the recipe. Test with a small piece of batter—it should sizzle immediately and float to the surface. If it browns too fast, lower the heat.
Refrigerate in an airtight container for up to 2 days. Reheat in a skillet over medium heat or in a 350°F oven for 5–7 minutes to restore crispness.
