Kalabasang Ukoy

Ingredients for Kalabasang Ukoy

• 2 1/2 cups buttercup squash, julienned
• 1/2 cup carrots, julienned
• 1/2 cup spring onions, sliced
• 1 red onion, thinly sliced
• 1 cup flour
• 1/2 cup cornstarch
• 2 large eggs
• 2/3 cup cold water
• 2 tbsp fish sauce, or sea salt for a vegetarian option
• 6 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, for frying

How to cook Kalabasang Ukoy

1. 1.Whisk flour, cornstarch, eggs, cold water, fish sauce or sea salt, garlic, salt, and pepper until smooth.
2. 2.Fold in buttercup squash, carrots, spring onions, and red onion until fully coated.
3. 3.Heat enough oil for shallow-frying in a large skillet over medium heat. Add 1/2 cup batter and flatten it with a spatula.
4. 4.Fry until light golden and crisp underneath, flip, and fry the second side until equally crisp.
5. 5.Drain on paper towels and serve warm.