Pipino, Kalabasa at Carrots Okoy

Pipino, Kalabasa at Carrots Okoy
Photo Credits: Barbara Clendaniel Fitzgerald


  • 2 medium pipino, ends trimmed and shredded (about 2 cups)
  • ¼ kalabasa, ends trimmed and shredded (about 1 1/2 cups)
  • 2 carrots, peeled, trimmed and shredded (about 1/2 cup)
  • 1/2 tbsp + 1 tsp kosher salt
  • 3 cloves garlic, minced (about 1 1/2 tbsp)
  • 2 large eggs
  • 1 cup unbleached, all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp freshly ground black pepper
  • Canola oil, for frying (or any high-temp cooking oil)


  1. In a medium mixing bowl, combine the pipino, kalabasa and carrots.
  2. Sprinkle with the 1 tbsp kosher salt and stir well to combine.
  3.  Let this mixture sit for about 15 minutes, or until a lot of liquid has been released.
  4.  Squeeze the liquid out with a clean kitchen towel or a double layer of cheesecloth.
  5. Transfer back into the mixing bowl.
  6. In a small bowl, whisk together the 1 tsp salt, flour, baking powder and pepper.
  7.  Add to the veggie mixture, as well as the eggs and garlic, and stir the whole thing together until well-mixed and no very wet or very dry patches remain.  It should all be a uniform, slightly sticky batter.
  8. Heat about 1/4-inch of oil in a cast-iron skillet over medium high heat until just starting to shimmer.  With clean hands or a small ice-cream scoop, transfer small balls of the batter to the hot oil to form fritters about 2 1/2-inches in diameter.  Lightly press down with a spatula until slightly flattened.
  9. Fry until the edges crisp up, about 3-4 minutes.  Flip and fry for another 3-4 minutes.

Happy cooking!

Credits to: oruntilgoldenbrown.com