Kalabasa, Carrots and Malunggay Ukoy (Okoy) is simply a vegetable fritter – Squash, Carrots and Horseradish leaves combined. It’s a healthy, crunchy dish very timely for Holy Week or any time of the year.

Perfect for those who are abstaining from meat or simply just loves vegetarian dishes. Who could have thought, grated vegetables could be this yummy, especially when dip with vinegar, onion and chilli sauce.

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Kalabasa, Carrots and Malunggay Ukoy (Okoy) Recipe

INGREDIENTS:

1 cup squash (kalabasa), grated

1 cup carrots, grated

1 cup malunggay (you can also use, baby spinach or baby kale)

3 cloves garlic, minced

1 medium onion, minced

1 cup all-purpose flour

1 cup cornstarch (cornflour)

1 egg

1/2 cold water

salt and pepper to taste

seasoning, optional vegetable oil for frying  

How to Make Kalabasa, Carrots and Malunggay Ukoy (Okoy)?

INSTRUCTIONS:

1. In a large bowl, add grated kalabasa, carrots and malungggay.  

2. Add minced garlic and onion.  

3. Add flour and cornstarch. Mix until well combined.  

4. In a separate bowl, add egg, ½ cup cold water, salt and pepper. If you’re using seasoning, this is the time you can add it.  

5. Heat the oil in a frying pan over medium to high heat. Fry the ukoy until it’s brown and crispy.  

Serve and enjoy Kalabasa, Carrots and Malunggay Ukoy (Okoy) with your family and friends!

Did you make this Kalabasa, Carrots and Malunggay Ukoy (Okoy)? Please leave us a comment below.

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