Opo squash, carrot and jalapeno fritters
Prep Time
Cooking Mode
125 mL (½ cup) cup all-purpose flour
60 mL (¼ cup) cup cornstarch
1 egg
80 mL (⅓ cup) cup cold water
15 mL (1 tbsp.) tbsp. fish sauce
15 mL (1 tbsp.) tbsp. freshly grated ginger
2 cloves garlic, chopped
250 mL (1 cup) cup finely grated Opo squash
60 mL (¼ cup) cup carrot, julienned
½ jalapeno pepper, thinly sliced
60 mL (¼ cup) cup green onions, finely chopped
To taste salt and pepper
125 mL (½ cup) cup vegetable oil (for frying)
125 mL (½ cup) cup all-purpose flour
60 mL (¼ cup) cup cornstarch
1 egg
80 mL (⅓ cup) cup cold water
15 mL (1 tbsp.) tbsp. fish sauce
15 mL (1 tbsp.) tbsp. freshly grated ginger
2 cloves garlic, chopped
250 mL (1 cup) cup finely grated Opo squash
60 mL (¼ cup) cup carrot, julienned
½ jalapeno pepper, thinly sliced
60 mL (¼ cup) cup green onions, finely chopped
To taste salt and pepper
125 mL (½ cup) cup vegetable oil (for frying)
Directions
1In a bowl, combine all the appareil (batter) ingredients.
2Add the grated squash, julienned carrot, jalapeno pepper, and green onion. Season with salt and pepper to taste.
3Heat oil in a non-stick skillet. Add a spoonful of the squash mixture to the hot oil. Repeat until you’ve used all the batter. Cook for 2 minutes on each side or until nicely browned. Remove from skillet and place on a paper towel to soak up excess oil.
4Serve immediately with spicy mayonnaise.
5For even crispier fritters, pat the squash dry after grating it.
6In cooking, “appareil” refers to an intermediate mixture, often a liquid, ready to be combined with other ingredients to finish a recipe.
7Experience the unique flavours of Opo squash in this delicious fritter recipe. These crunchy treats pair the sweetness of Opo squash with the freshness of carrots and jalapeno pepper, inviting you on a culinary odyssey. They’re perfect for introducing children to new flavours and a delightful surprise for the most discerning palates.
Disclaimer
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Personal Note
Personal Note