Did you know?
• No matter what shape, these gourds can be prepared the same way: if young and tender, peel and cook much like you would zucchini. if a bit older and the seeds are tough, peel and scoop out seeds and then cook much like you would zucchini
• It is almost more versatile than zucchini—-can be braised, fried, steamed and sauteed without falling apart

I like to undercook it a bit so you can still taste its delicate flavor

Crispy Onion or Gourd Fritters
makes 18-20 fritters

Traditionally served with fish noodle soup—these fritters can be made with bottle or water gourds, onions, or even summer squash. Experiment with different flour combinations—I’m sure you could make these gluten free.

4 tbsp rice flour
4 tbsp all purpose flour
1 tbsp sticky rice flour
1 tbsp chickpea flour
1/4 tsp baking powder
1/2 tsp salt
1 tbsp peanut oil (or other high heat oil)
75 ml ice water
peanut or other high heat oil, frying
1 large or 2 medium onions, sliced
OR if using a gourd or summer squash, slice into 1/3 inch strips

Put all dry ingredients in a bowl, mix, and add oil. Stirring, add the cold water a little at a time til well mixed. Leave the batter to rest for 30 minutes. Meanwhile, prep your vegetables.

If you have a deep fryer, perfect. If not, heat a good layer of oil in a heavy skillet over medium heat. Once sizzling hot, dip your onion or gourd slices into the batter and drop it into the oil. Fry in batches for 5-10 minutes, turning, til golden brown. Drain on paper towels and serve warm.

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