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
2 tbsps bagoong
1 tbsp honey
1/3 cup sinamak vinegar
salt and pepper to taste
oil for deep frying
- To make dressing, combine honey, bagoong and vinegar. Season with pepper.
- To make the batter, combine flour, cornstarch, egg and ice water, keeping the batter thin, like a pancake batter.
- 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.
- Serve immediately with dressing on the side.