1/4 kilo ampalaya, cut into rings
1 cup mashed squash
1 tbsp margarine
2 eggs, beaten
1 cup corn starch
2 cups water
Wash and cut ampalaya into rings, about one inch thick each. Remove seeds. Soak in mixture of salt and water for five minutes. Blanch ampalaya , then soak in a cold water.
In a bowl, mix flour, beaten egg and margarine. Dip ampalaya rings. Fry in a hot cooking oil until golden brown. Arrange ampalaya fritter on platter. Stuff with steam squash. Serve with mixture of catsup and mayonnaise as sauce.