Okoy is one I've made more times than I can count, and the version that finally worked uses cornstarch in the batter instead of straight flour. That one swap is the difference between lacy, shattering edges and a thick, doughy fritter.
Kalabasa, sweet potato, carrots, and small shrimp, held together by a batter thin enough that you can almost see through it before it hits the oil.
This is Filipino street food, the kind sold wrapped in newspaper from a roadside cart. It's also better made at home, straight out of your own pan, while it's still too hot to hold properly.
Serve it with spiced vinegar. That part isn't optional.
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What Is Okoy?
Okoy, also spelled ukoy, is a Filipino fritter made from shredded vegetables and small shrimp in a thin batter, deep fried until crisp. Both spellings are the same word and you'll see them used interchangeably.
It's street food and merienda food, sold from carts in the afternoon and eaten standing up, always with a sharp vinegar dip called sawsawan on the side.
There's no single version. Some use togue, bean sprouts, as the base. Some use shredded green papaya. Some keep the shrimp whole with heads and shells on, which fry up crisp and add a lot of flavor. This one uses kalabasa, sweet potato, and carrots, which makes it sweeter and gives you the orange color without relying on annatto alone.
Why You'll Love This
- Crispy, not greasy. Cornstarch instead of straight flour, cold water instead of room temperature, and oil at 350°F. Those three things together are the whole recipe.
- Ready in 30 minutes. Shred, mix, scoop, fry. The only slow part is grating the vegetables.
- A handful of shrimp goes a long way. Half a pound feeds a family, because the vegetables and batter are doing most of the work. This was street food for a reason.
- Merienda or a side dish. Traditionally an afternoon snack, but it works next to rice as dinner or on its own with vinegar as a starter.
- One pan and a ladle. No stand mixer, no thermometer if you use the batter test, no special equipment at all.
Ingredients
For the Batter
- Cornstarch: The most important ingredient here. It's what makes the batter light and gives the edges that lacy, shattering crisp. Straight flour makes a thicker, doughier fritter. Potato starch works the same way and some people find it even crisper.
- All-purpose flour: A small amount alongside the cornstarch, for a little body. You can go all cornstarch if you want them more delicate.
- Cold water: Not optional. Cold batter hitting hot oil sets the exterior fast, and that fast set is the crisp. Room temperature water works against you.
- Annatto powder: Where the golden-orange color comes from, plus a mild earthy note. It's what makes okoy look like okoy. Filipino and Asian grocery stores carry it, usually as achuete.
- Beef powder: Savory depth in the batter itself, so the fritters taste seasoned rather than relying on the dip. Chicken or shrimp powder works, or skip it and add more salt.
- Salt and black pepper: In the batter, not on the fritters afterward. Fried batter doesn't take seasoning well once it's cooked
For the Fritters
- Kalabasa: Filipino squash, similar to kabocha or butternut. It brings natural sweetness and most of the color. Shred it on the coarse side of a box grater.
- Sweet potato: Same job as the kalabasa, sweeter still. Purple or orange both work and the purple looks better in the finished fritter.
- Carrots: Shredded. They hold their shape and give you the texture running through each bite.
- Yellow onion: Thinly sliced rather than shredded, so it stays distinct instead of disappearing into the batter.
- Small shrimp: Small ones distribute through the fritter better than large. If yours are big, halve them lengthwise or chop them. Whole small shrimp with the shells on is traditional and the shells fry up crisp.
- Neutral oil: For frying. Enough to come at least halfway up the fritter. Canola or vegetable.
See recipe card for quantities.
Substitution and Additions
- Rice flour instead of cornstarch: Gives a lighter, more delicate crisp. Some cooks use rice flour with a little cornstarch and a pinch of baking powder for extra lift. Worth trying if you have it.
- Potato starch instead of cornstarch: Same behavior, slightly crisper edges. Either works and neither is better enough to make a special trip.
- No kalabasa? Kabocha or butternut squash. Both shred the same and taste close enough that most people wouldn't notice.
- No sweet potato? Regular potato works, but squeeze the moisture out well since it holds more water than sweet potato does.
- Togue instead of squash: Bean sprouts as the base makes a lighter, crispier fritter and it's the version you'll find in a lot of the Philippines. Add them last and toss gently so they don't break.
- Green papaya: Shredded, in place of some of the squash. Milder and more neutral, and it holds its bite through frying.
- No annatto? A pinch of paprika or turmeric gets you close on color. Or skip it, since the kalabasa and sweet potato already bring orange.
- No beef powder? Chicken powder, shrimp powder, garlic powder, or just extra salt. Any of them add the savory note.
- Sparkling water or beer instead of plain cold water: The bubbles make the batter lighter. This is the upgrade I'd make if you have either open.
- No shrimp: Leave it out for vegetable okoy, and add extra salt and a pinch of garlic powder to make up for the flavor. If you want a meatless fried snack that was built that way from the start, vegetable lumpia is the one.
- Spicy: Chopped siling labuyo or chili flakes into the batter. Heat in the fritter itself rather than only in the dip.
How to Make Okoy
- Prep the vegetables. Peel and shred the kalabasa, sweet potato, and carrots on the coarse side of a box grater or with a julienne peeler. Thinly slice the onion. Squeeze the shredded vegetables in a clean kitchen towel to get the water out, then pat them dry. Moisture is the enemy here and this is the step people skip. Toss with a spoonful of cornstarch so the batter clings.
- Make the batter. Whisk the cornstarch, flour, salt, pepper, annatto, and beef powder together in a large bowl. Pour in the cold water and whisk until smooth. It should be thin, closer to a loose pancake batter than a coating batter. Thin is right.
- Combine. Add the shredded vegetables, onion, and shrimp. Toss until everything is coated and evenly distributed. If you want the shrimp visible on top, hold a few back for step 5.
- Heat the oil. Enough oil in a deep pan or wok to come at least halfway up the fritter. Heat over medium-high to about 350°F. No thermometer? Drop a little batter in. It should sizzle immediately and float rather than sink.
- Fry in batches. Scoop about a third of a cup onto a wide slotted spoon or a small saucer, shape it into a rough disc, and press a shrimp or two on top. Slide it gently into the oil rather than dropping it. Flatten with the back of the spoon once it's in. Fry 3 to 4 minutes a side until deep golden. Don't crowd the pan.
- Drain and serve. Wire rack, not a plate, so the underside doesn't steam. Serve immediately with spiced vinegar.
Sawsawan (Dipping Sauce)
Okoy without vinegar is technically still okoy, but you'd be missing the point. Fried batter needs acid against it, and sawsawan is sharp enough to cut through a whole plate of them.
Mix it before you start frying so the garlic has time to soften in the vinegar.
Basic Sawsawan for Okoy:
- ½ cup white cane vinegar or coconut vinegar
- 2 cloves garlic, minced
- 1 small red chili, sliced (siling labuyo if you can find it)
- Salt to taste
- 1 tablespoon fish sauce, optional, for depth
Stir it together and let it sit at least 10 minutes. Longer is better, and it keeps in the fridge for a couple of weeks, so it's worth making extra.
I have a full Filipino sawsawan recipe if you want the version with more going on. It works with grilled meat, fried fish, and anything else crispy.
How to Get Them Extra Crispy
Crispy okoy comes down to a few things working together, and none of them are complicated.
- Dry your vegetables. Shredded kalabasa, sweet potato, and carrots hold a lot of moisture. After shredding, squeeze out as much liquid as you can with a clean kitchen towel or paper towels before adding to the batter. Wet vegetables steam inside the fritter and prevent crisping.
- Use cold water in the batter. This is one of those small things that actually matters. Cold batter in hot oil creates a faster set on the exterior, which means crispier edges.
- Don't make the fritters too thick. Thinner fritters cook through faster and get crispier. Aim for about ½ inch thick when you flatten them in the oil.
- Hold the oil at 350°F. Too low and they soak up oil and go greasy. Too high and the outside darkens before the inside cooks. Let the oil come back up to temperature between batches, since adding cold fritters drops it every time.
- Wire rack, never a plate. And don't cover them. Covering traps steam and the crust softens within a minute. A rack lets air move underneath.
What to Serve With Okoy
Okoy is merienda food, an afternoon snack eaten on its own with vinegar. But it works as a side too, and a plate of it with rice is dinner.
- Steamed white rice: The default. Break a fritter over the rice and spoon vinegar across both.
- Garlic fried rice: If you're making it a full meal. Sinangag next to okoy is a solid Filipino breakfast or dinner.
- Sinigang: Sour tamarind soup with something fried on the side is one of the better combinations in Filipino food. The sourness does the same job the vinegar does.
- Spiced vinegar: Always. This isn't a side dish so much as part of the recipe.
- Building a bigger spread? My what to serve with spring rolls
Storage and Reheating
Eat them now if you can. Okoy is best within the first few minutes. The crust softens as they cool and no amount of reheating gets it fully back.
Frying for a crowd: Hold the finished fritters in a single layer on a baking sheet in a 200°F oven while you fry the rest. They stay crisp and hot, and everyone eats at the same time instead of standing around the stove.
Fridge: Airtight container for up to 2 days. They'll be soft coming out, which is expected.
Reheating: Air fryer at 375°F for 4 to 5 minutes, or a hot oven at 400°F for about 8 minutes. Both bring back most of the crunch. Not the microwave, which makes them limp.
Make ahead: Shred the vegetables and whisk the dry batter ingredients the day before and store them separately. Add the cold water and fry when you're ready. Don't mix the batter ahead, since it goes gluey sitting in the fridge.
Recipe FAQs
Both. Same dish, same word, different spellings depending on region and habit. You'll see them used interchangeably across the Philippines and in recipes online.
Almost always one of three things: the vegetables weren't squeezed dry, the batter was too thick, or the oil wasn't hot enough. Wring the shredded vegetables out in a towel, keep the batter closer to a loose pancake batter, and hold the oil at 350°F.
Yes, and it comes out slightly crisper and more delicate. The small amount of flour in this recipe adds a bit of body. Potato starch behaves the same way as cornstarch, and rice flour gives you an even lighter crust.
No. It's there for the golden-orange color and a mild earthy note, not for much flavor. A pinch of paprika or turmeric gets you close, and the kalabasa and sweet potato are already bringing orange.
You can. Use enough oil to come at least halfway up the fritter and flip carefully. The results are slightly less even than deep frying, since one side sits in the pan, but it's how a lot of home cooks make it.
Yes. Leave it out and add extra salt and a pinch of garlic powder to the batter. The vegetables carry it fine on their own.
Yes, and you should if you're feeding people. Single layer on a baking sheet in a 200°F oven. They stay crisp and everyone eats at the same time.
More Filipino Merienda to Try
- Filipino Puto: Steamed rice cakes, soft and just sweet enough. The other thing on every merienda table.
- Ube Turon: Banana and ube wrapped in lumpia paper and fried until the sugar caramelizes on the outside.
- Chicken Lumpiang Shanghai: Also fried, also served with sawsawan, also gone in about four minutes.
- Fried Saba: The simplest thing on this list. Saba bananas, hot oil, done.
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Crispy Okoy (Ukoy)
Equipment
- shredding peeler
- large mixing bowl
- deep skillet
- Wire rack
Ingredients
- 2 cup shredded kalabasa/ kabocha squash
- 2 cup shredded sweet potato
- 2 cup shredded carrots
- 1 cup yellow onion thinly sliced
- ¾ pound small shrimp peeled and chopped if large
Batter
- 1 cup cornstarch or potato starch
- ¼ cup all-purpose flour
- 1 teaspoon black pepper
- ¼ teaspoon salt or to taste
- 1 teaspoon annatto powder
- 1 teaspoon beef powder
- 1 cup cold water
- 2 cups Cooking oil for deep frying
For the Sawsawan
- ½ cup white cane vinegar or coconut vinegar
- 2 cloves garlic cloves minced
- 1 piece small red chili sliced
- ½ teaspoon Salt to taste
- 1 tablespoon fish sauce optional
Instructions
- Peel and shred the kalabasa, sweet potato, and carrots on the coarse side of a box grater. Thinly slice the onion. Squeeze the shredded vegetables dry in a clean kitchen towel, then toss with a spoonful of the cornstarch.2 cup shredded kalabasa/ kabocha squash, 2 cup shredded sweet potato, 2 cup shredded carrots, 1 cup yellow onion
- In a large bowl, whisk together the cornstarch, flour, salt, pepper, annatto powder, and beef powder. Add the cold water and whisk until smooth. The batter should be thin, closer to a loose pancake batter.1 cup cornstarch or potato starch, ¼ cup all-purpose flour, 1 teaspoon black pepper, ¼ teaspoon salt, 1 teaspoon annatto powder, 1 teaspoon beef powder, 1 cup cold water
- Add the shredded vegetables, onion, and shrimp to the batter and toss until evenly coated. Hold back a few shrimp if you want them visible on top.¾ pound small shrimp
- Pour enough oil into a deep pan or wok to come at least halfway up the fritter. Heat over medium-high to 350°F. A drop of batter should sizzle immediately and float.2 cups Cooking oil
- Scoop about ⅓ cup of the mixture onto a wide slotted spoon or small saucer, shape it into a rough disc, and press a shrimp or two on top. Slide it gently into the oil and flatten with the back of the spoon. Fry 3 to 4 minutes per side until deep golden. Work in batches and don't crowd the pan.
- Transfer to a wire rack. Serve immediately with spiced vinegar.½ cup white cane vinegar or coconut vinegar, 2 cloves garlic cloves, 1 piece small red chili, ½ teaspoon Salt, 1 tablespoon fish sauce
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Notes
- Squeeze the vegetables dry. Wring the shredded kalabasa, sweet potato, and carrots out in a clean kitchen towel before they go in the batter. Wet vegetables steam inside the fritter and steam is the opposite of crisp.
- Cold water only. Cold batter hitting hot oil sets the exterior fast, and that fast set is what gives you the lacy edges.
- Keep the batter thin. Closer to a loose pancake batter than a coating batter. A runny batter is correct here.
- Hold the oil at 350°F. Too low and they soak up oil. Too high and the outside darkens before the middle cooks. Let the oil come back up between batches.
- Flatten to about half an inch. Thinner cooks through faster and crisps all the way to the center.
- Slide, don't drop. Lower the fritter close to the oil and let it go. Dropping it from height breaks it apart.
- Wire rack, never a plate, and don't cover them. Covering traps steam and the crust softens in about a minute.
- Frying for a crowd: Hold the finished fritters in a single layer on a baking sheet at 200°F while you fry the rest.
- No annatto? A pinch of paprika or turmeric for color, or skip it. The kalabasa and sweet potato already bring orange.
- Storage: Up to 2 days in the fridge. Reheat in an air fryer at 375°F for 4 to 5 minutes or a 400°F oven for about 8. Not the microwave.
Tin says
Made these for merienda and my kids ate the whole batch before dinner!
Rose Sioson says
hello Tin! Kids eating veggies before dinner is basically a win. Glad they disappeared that fast.