Okoy Recipe
Okoy crispy fritters are best with spiced vinegar for dipping. Usually served as an afternoon snack, or as an appetizer paired with a beer in some local restaurants.
Ingredients
- 1/2 cup medium sized shrimps heads and skin removed ( use the whole shrimp if you have small ones )
- 1 cup sweet potato Kamote , thinly sliced or grated
- 1/4 cup carrots grated or thinly sliced
- 1/8 cups green onions thinly sliced
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg beaten
- 1/3 cup water
- 1 tbsp. fish sauce
- 2 cloves garlic minced
- a dash of freshly ground black pepper
- 1 cup oil for frying
Vinegar Dip:
- 2 cloves garlic minced
- 1 tsp. sugar
- 1/4 cup white vinegar
- 2 tbsp. Patis or Fish sauce
- 2 birds eye chillies chopped
Instructions
- Mix in a bowl the flour, corn starch, egg, garlic, water, fish sauce, and pepper. Make sure it’s free from lumps and set aside.
- Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, thinly slice as you can. Then slice the green onions.
- Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
- In a frying pan, heat oil just enough to deep fry two Okoy fritters at a time.
- Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
- Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
- Prepare the vinegar dip by mixing all ingredients and mix well, transfer in a small bowl, and serve warm.
Video
Recommended Recipe: Kadyos Baboy at Langka Soup
Nutrition
Serving: 250gCalories: 320kcalCarbohydrates: 30gProtein: 35gFat: 10gCholesterol: 70mgSodium: 250mgSugar: 2g
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