When the tender flesh of opo squash is grated and mixed with gluten-free gram flour (chickpea flour or besan), it can be rolled into small balls and fried to create a savory, elegant fritters. Opo squash, also known as bottle gourd, is a mild summer squash popular throughout India, where it is called kaddu, dudhi, lauki, or ghiya. Choose small opo squash when they are still young and tender and do not have many seeds yet, or just very soft edible seeds. They may be refrigerated in a plastic bag for up to three days.
Makes 12 opo squash fritters
Prep time: 15 minutes
Cook time: 3 minutes
Refrigerator Life: Not recommended. (Tastes best freshly friend and served hot.)
1 small opo squash (about 1½ lbs/700 g)
1 teaspoon salt
¼ cup (25 g) + 3 tablespoons gram flour
¼ teaspoon ground red pepper (cayenne)
¼ teaspoon ground black pepper
½ teaspoon peeled and finely grated fresh ginger
Canola oil, for deep-frying
1 Wash and peel the opo squash with a vegetable peeler. Cut off both ends and discard. Taste a bit of the squash to make sure it is not bitter. If it is bitter, use another opo squash. Using a box grater, grate the opo squash on the small grating holes until you get about 2 cups (300 g) of grated squash. Wrap any extra squash in plastic wrap and put in the refrigerator for up to 2 days. If there are seeds, they should be soft and tender and you can include them. If the center of the opo squash is too soft to grate, you can use the large grating holes.
2 Place grated squash and ¾ teaspoon of the salt in a medium bowl. Using one hand, mix to combine. Place the grated squash into a large sieve placed over a bowl. Using the back of a spoon, press the squash to squeeze out the water. If making Opo Squash Dumpling Curry , save the squeezed water, which should be about ½ cup (65 ml). If not, you may discard the water now.
3 Pour ½ inch (1.25 cm) of oil into a medium wok and place over medium-high heat. While the oil is heating up, place the flour, red pepper, black pepper, and the remaining ¼ teaspoon of the salt in a medium bowl. Mix together. Add the shredded squash and ginger. Using one hand, mix everything together.
4 Separate the mixture into 12 equal pieces. Roll each piece between your hands to form a smooth ball. The mixture will be very soft.
5 Before frying the fritters, test the oil to make sure it is hot by pinching a piece of the mixture from a ball and dropping into the oil. If the mixture rises quickly to the top with bubbles around it, the oil is hot and ready. It not, let the oil heat longer.
6 When the oil is hot, gently drop each ball into the wok. Deep fry the ball until they have turned golden brown, turning frequently, about 3 minutes.
7 Remove the balls from the oil with a slotted spoon and place them in a wide bowl lined with paper towels to drain any excess oil.
8 Place the balls on a platter and enjoy now while they are warm and slightly crisp on the outside and soft and tender on the inside. Serve with Fresh Coriander Chutney for dipping.
How to Make the Opo Squash Fritters
Grated opo squash mixed with gram flour, spices, and ginger.
Grated opo squash rolled into balls and ready to fry.
Deep fry the Opo Squash Fritters in a wok.
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