Go Back
+ servings
Print Recipe
5 from 4 votes

Grabong Northern Thai Squash Fritters

Looking to learn how to make Grabong? Our gluten free recipe for Northern Thai squash fritters features coconut milk, red curry paste and rice flour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian, Thai
Keyword: gluten free fritter, Grabong, pumpkin fritter, Vegetarian Fritters
Servings: 6
Calories: 297kcal

Equipment

  • Wok or Deep Frier
  • Cheese Grater or Food Processor
  • French knife
  • mixing bowl
  • measuring cups
  • measuring spoons
  • Metal slotted spoon
  • baking sheet
  • Cooling racks

Ingredients

  • 1 cup Rice flour
  • 1 cup Coconut milk
  • 1 tbsp Thai red curry paste
  • 1 tsp Salt
  • 1 tsp White sugar
  • 1/2 cup Shredded coconut soaked in water
  • 2 cups Pumpkin or Squash shredded
  • 1/2 cup Carrots shredded
  • 1/2 cup Sweet Potato shredded
  • Vegetable oil for deep frying

Instructions

  • Shred carrots and squash on a cheese grater or with a food processor. Soak the vegetables in water.
  • In a large mixing bowl stir rice flour, coconut milk, salt, sugar, curry paste and shredded coconut.
  • Strain vegetables and add to batter, stirring until fully combined.
  • Put 2-3 cups of vegetable oil in a wok and set it over medium heat. Wait until the oil is hot before you drop 1/4 cup of grabong batter into the sizzling oil.
  • Flip each Thai squash fritter once so they are browned evenly on both sides.
  • Cool grabong on a rack to let oil drain before serving with Thai Sweet Chili Sauce and chopped peanuts.

Nutrition

Calories: 297kcal | Carbohydrates: 36.3g | Protein: 4g | Fat: 16.2g | Saturated Fat: 10.7g | Sodium: 843mg | Potassium: 422mg | Fiber: 5.2g | Sugar: 5.5g | Calcium: 35mg | Iron: 3mg