(Pipino can be substituted with zucchini too)
2 medium zucchini, ends trimmed and shredded (about 2 cups)
¼ kalabasa, ends trimmed and shredded (about 1 1/2 cups)
2 carrots, peeled, trimmed and shredded (about 1/2 cup)
1/2 tbsp + 1 tsp kosher salt
3 cloves garlic, minced (about 1 1/2 tbsp)
2 large eggs
1 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp freshly ground black pepper
Canola oil, for frying (or any high-temp cooking oil)
Mix the zucchini, kalabasa and carrots. Sprinkle with the 1 tbsp kosher salt and stir well to combine. Let this mixture sit for about 15 minutes, or until a lot of liquid has been released. Squeeze the liquid out with a clean kitchen towel or a double layer of cheesecloth. Transfer back into the mixing bowl.
Combine and whisk together in a bowl the 1 tsp salt, flour, baking powder and pepper. Add to the veggie mixture, as well as the eggs and garlic, and stir the whole thing together until well-mixed and no very wet or very dry patches remain. It should all be a uniform, slightly sticky batter.
Heat about 1/4-inch of oil in a pan over medium high heat until just starting to shimmer. With medium scooper, transfer small balls of the batter to the hot oil to form fritters about 2 1/2-inches in diameter. Lightly press down with a spatula until slightly flattened.
Fry until the edges crisp up, about 3-4 minutes. Flip and fry for another 3-4 minutes.
For Sour Cream Sauce:
1 cup sour cream, full-fat yogurt or 1 cup plain full-fat yogurt
1 -2 tablespoon lemon juice
1⁄4 teaspoon lemon zest
1 pinch salt
1 teaspoon honey
Combine all ingredients until well incorporated. Store in fridge before serving.