Adobe Stock / Brent Hofacker
Never heard of Korean squash? Learn more about what it is and how to use it, then try an easy recipe for when you’re feeling curious.
Description: Egg-shaped with a deep-green skin, the softball-sized Korean squash (aka ball squash) looks like a watermelon and a summer squash met up at a dive bar, had one too many tequila shots, and nine months later…
Flavor Profile: Korean squash tastes similar to zucchini but a bit richer. It cooks like zucchini or yellow squash, though, because it is denser, slice it a bit thinner to get the same texture.
Easy Recipe: Korean Squash Fritters (makes 12 to 16 fritters)
- 2 Korean squash, stems
- cut off
- 6 Tbsp flour
- 2 Tbsp cornmeal
- 2 eggs, beaten
- 1 cup frozen corn
- 2 tsp sugar
- 2 tsp parsley
- canola or vegetable oil for sautéing
- salt and pepper to taste
Grate squash (with skin) into a colander in sink; let sit 10 minutes. Place grated squash on a paper-towel-lined plate to remove any liquid. In a bowl, mix squash, flour, cornmeal, eggs, corn, sugar, and parsley until well coated. Heat oil in pan (medium flame) and, when hot, fry generous spoonfuls of the mixture, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt and pepper.
