If there’s a way to get non vegetable eaters to eat vegetables, it’s to fry them! It’s a super simple recipe that’s great for cocktail parties or as a snack or side dish. The best part is you can replace squash with a host of different vegetables, form sweet potato to zucchini to eggplants or even okra.

Ingredients (serves 4)

200 g squash, skins removed
1 cup flour
1/2 cup cornstarch
1 large egg
ice water
2 tbsps bagoong
1 tbsp honey
1/3 cup sinamak vinegar
salt and pepper to taste
oil for deep frying


  1. To make dressing, combine honey, bagoong and vinegar. Season with pepper.
  2. To make the batter, combine flour, cornstarch, egg and ice water, keeping the batter thin, like a pancake batter.
  3. Slice the squash into thin pieces. Dip them in the batter and fry in the hot oil. Season with salt and pepper once they come out of the fryer.
  4. Serve immediately with dressing on the side.