Okoy Kalabasa is crispy and tasty. It works as an amazing appetizer that you can serve during special occasions. Or even if it’s just an ordinary day, it suits the mood too.
It is made from a simple recipe that everybody can easily follow. So you don’t have to worry too much about your next appetizer or snack!
Kalabasa is a wonderful vegetable. Not only is it abundant in the Philippines, but it also tastes amazing! Plus, its health benefits are out of this world. That’s why it is the perfect ingredient that can be used in several Filipino recipes. And if you are on a tight budget, I assure you that you can get your hands on this healthy veggie without worrying about how much it would cost. In short, it is a very practical ingredient.
Okoy has long been a Filipino favorite for a long time already. Even during my childhood days, my mother would cook it a lot of times. Sometimes, we also go for the ones sold by vendors on the streets. They are really delicious. I would often buy more so I can take them back home. Its main point is the tasty sauce made of vinegar. It complements the taste of the okoy a lot. Remembering those days triggered this sudden craving to eat it, thus I decided to make some at home.
This recipe may require a little more effort. You’ll need to have the grated kalabasa and carrots. But after that, every other step will be as easy as pie.
Tips How to Make Okoy Kalabasa
- Use a large grater with pumpkin and carrots. Alternatively you can cut them into 1-inch thin strips.
- Including chopped parsley or malunggay will not only add flavor but it also gives more color to the fritter.
- Gradually add the water, you may add more or less to make a thin sticky batter.
- Use a spatula when frying the fritter to keep the shape.
With the help of okoy kalabasa, you can make your little picky eaters enjoy eating a healthy dish. At the same time, it is something that the grownups in the household will also enjoy. It is crispy on the outside, and soft on the inside. Isn’t the way I describe it just enough to make your mouth water?
Okoy Kalabasa Recipe
- 500 g pumpkin grated
- 1 large carrots grated
- 3 tbsp parsley chopped
- 1 small onion chopped
- 3 cloves garlic minced
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 egg
- 2 tbsp fish sauce
- ⅓ cup cold water
- salt and pepper to taste
- 1 cup vegetable oil for frying
- Use a large grater to grate the pumpkin and carrots. Set aside.
- In a bowl, combine the pumpkin, carrots, chopped parsley, onion and garlic. Add the flour, cornstarch, egg and fish sauce. Season with salt and pepper. Mix well.
- Gradually add the cold water to make a thin sticky batter.
- Heat a pan over medium heat, add the vegetable oil. Using a spatula, put about 3 tbsp of the mixture and pan-fry for 2-3 minutes on each side or until golden brown. Remove from the pan and drain excess oil using a paper towel.
- Serve with spicy vinegar and enjoy!
Is it okay not to use carrots?
Jenalyn Rose Forbes says
Carrots make it crunchy but whatever makes you happy!
Marilou Nocedo says
For surely, I am going to try this okoy recipe. Maybe add some tofu and small shrimp. Perfect with kaning lamig. LOL Thank you and stay safe.
Can I bake or air fry instead of oil frying?
Jenalyn Rose Forbes says
Yes, of course!