From the recipe collection
Ukoy na Kalabasa
Crisp kalabasa and shrimp fritters held together by a light rice-flour batter, fried thin so the vegetables cook before the crust darkens.
- Prep time
- 25 min
- Cook time
- 20–25 min
- Yield
- Makes 10–12 fritters
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Pat the squash, shrimp, carrot, and sprouts dry so excess water does not thin the batter.
- Whisk rice flour, cornstarch, egg, cold water, salt, and pepper into a light batter.
- Fold in the vegetables and shrimp just before frying.
- Heat 1–2 cm oil to 175°C in a wide pan.
- Spoon small portions into the oil and flatten to about 1 cm thick.
- Fry 2–3 minutes per side until deep golden, crisp, and the shrimp is opaque.
- Drain on a rack rather than paper towels so steam can escape.
- Serve immediately with spiced vinegar.
