Fritters were never a staple in my household, but I wish it was. When I went to a Filipino market, there were always small business restaurants selling Filipino food. The fritters were always freshly fried and ready to eat. What I made today are squash fritters, aka Vegan Filipino Ukoy. They are delicious with a side of rice and white vinegar to dip into. These Filipino ukoy fritters are also gluten free and filled with different vegetables. They are great for breakfast or a snack!
Estimated reading time: 3 minutes
Filipino ukoy normally has bean sprouts but I prefer them without because they are stringy. Feel free to add them if you want to because this is supposed to satisfy your needs. I just create a base recipe, and you can change it how ever you would like it to turn out to be.
How to Make Squash Fritters
Shredding the veggies are a key to have the perfect squash fritter. It helps the fritters to cook faster and evenly.
The flaxseed egg needs time to thicken for about 5 or so minutes until adding it to the batter.
Making these Filipino ukoy fritters are super easy, the only part that it might not be exciting would be frying it. Be careful with this part because it might splatter.
Use the spatula to form the shape of the fritter, and to make sure it is compacted together.
Ingredients
- Summer squash
- Sweet Potato
- Potato
- Carrots
- GF flour
- Cornstarch
- Plant milk
- Seasonings
- green onions
- Flaxseed egg
- Baking powder
Video from TIKTOK
Can I freeze them?
Yes, you can freeze them up to a month. You can either shape them how you want it raw, on parchment paper to separate them or fry them until golden yellow and keep it in a plastic bag or container.
Can I add any other vegetables?
Yes, make sure that there is enough flour and plant milk/water. You can also switch out a vegetable I used to use one that you prefer instead.
Other recipes that you might like 🙂
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On to the Squash Fritter (Vegan Filipino Ukoy) Recipe!
Squash Fritters (Vegan Filipino Ukoy)
Equipment
- deep fryer or pot
- cutting board
- shredder
- measuring spoons and cups
- knife
- flat/big spatula
- big mixing bowl
Ingredients
Vegetables
- 1 sweet potato
- 1 yellow summer squash
- 2 carrots medium sized
- 1 potato large or 2 small
- 2 tbsp green onions
Flax seed egg
- 2 tbsp. flax seed
- 5 tbsp. water
Dry ingredients
- 1.5 tsp salt
- 1.5 tsp pepper
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- ½ cup corn starch or potato starch
- 1.5 cup white rice flour or brown rice flour
- 1 tsp baking powder
Liquids
- 1 cup plant milk or water
- 1/4 cup Oil
Instructions
- In a small bowl add the flaxseeds and water. Mix and leave aside for at least 5 minutes.
- First, shred the veggies. Be careful not to cut yourself, so with the left over you can cut it into shredded pieces.
- In a big bowl, add the vegetables. Add in the flaxseed & mix. After, include the plant milk.
- Throw in the dry ingredients, mix.
- This step is to fry the fritters. Use a flat and big spatula. Get a spoon and scoop up the batter onto the spatula and shape it into a circle.
- In a pan with the oil on medium heat, add the fritter. Be careful because it might splatter.
Notes
- How much oil you need depends on how big your pot or deep fryer is. Oil is high in calories.
- Frying one fritter at a time will take longer. It makes about 8-10 fritters.
- If you use a store bought gluten free flour, it won’t be as crispy if you won’t use rice flour or potato starch/ corn starch.
Nutrition
Please create your own pictures like mine, and post them on Facebook, Instagram or Pinterest for me to see. Also, add the hashtag #PlantFulfilled! Thank you for the support friends!
These veggie fritters look amazing! I look forward to trying this recipe.
They are so satisfying to eat! For a Filipino tradition I love to eat with white vinegar and rice!
These look awesome! I am always looking for different ways to use squash. I will be honest that I get scared of making flax eggs, but I’m going to try it!
The tip is to mix the flaxseed and liquid and wait for 5 minutes. It will thicken!! I am scared of squash too but it’s super good in this recipe!