Crispy Okoy (Ukoy)
Filipino shrimp and vegetable fritters with kalabasa, sweet potato, and carrots in a cornstarch batter. The starch and cold water are what give the edges that lacy crisp. About 30 minutes, fried in batches, served with spiced vinegar.
Servings: 10
Calories: 240kcal
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
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.
Nutrition
Calories: 240kcal | Carbohydrates: 23g | Protein: 12g | Fat: 12g | Sodium: 180mg | Fiber: 2g | Sugar: 4g
