What The Heck Is… Korean Squash

What is, how to use it, and an easy recipe for when you’re feeling curious.


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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. 

 

 

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