Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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Extra-crispy squash and shrimp fritters served with spiced vinegar.
Okoy is a Filipino fritter traditionally made with vegetables or small shrimp mixed into a light batter and fried until crispy. Kalabasa is the Filipino word for squash or pumpkin. Okoy Kalabasa is a variation that uses grated squash, often combined with other vegetables and sometimes shrimp. It is a popular home-style Filipino snack or merienda, loved for its golden, crunchy exterior and soft, flavourful centre. Recipes vary by region and family, reflecting the Filipino tradition of turning simple, everyday ingredients into something delicious.
The name: Okoy Kalabasa — Okoy means Filipino fritter, while kalabasa means squash
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| squash (kalabasa) julienned | ≈ 400 g | ≈ 3 cups |
| small shrimp with shell or peeled | ≈ 150 g | ≈ 5 oz |
| all-purpose flour | ≈ 60 g | ≈ ½ cup |
| cornstarch | ≈ 40 g | ≈ ¼ cup |
| egg | ≈ 50 g | ≈ 1 egg |
| cold water | ≈ 120 ml | ≈ ½ cup |
| onion thinly sliced | ≈ 80 g | ≈ 1 small |
| spring onion sliced | ≈ 20 g | ≈ 2 stalks |
| salt and pepper | ≈ 5 g | ≈ 1 tsp |
| oil for frying | ≈ 500 ml | ≈ 2 cups |
| cane vinegar for the dip | ≈ 120 ml | ≈ ½ cup |
| garlic onion and chili, for the dip | ≈ 40 g | ≈ ¼ cup |
≈ amount suggested from similar recipes
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Also used: wok or deep pan · spider strainer · wire rack · small saucers
🌡️ Oil 175°C (345°F)
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