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    Home » Recipe FAQs

    Frequently Asked Questions About Ukoy

    Published: Mar 16, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. ·

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    Have you ever tried Ukoy (or okoy), the Filipino shrimp and vegetable fritters? If you're interested in making it or just want to know more about it, read on! I've compiled the most frequently asked questions.

    Ukoy on a tray served with spicy dipping sauce on the side.
    What is okoy?

    Okoy, or ukoy, is the Filipino version of fried fritters made with shrimp and vegetables. It is served with a spiced vinegar dipping sauce as an appetizer, merienda (snack), or side dish.

    What is okoy made of?

    Okoy, or ukoy, typically consists of tiny shrimp with their heads and shells intact and various vegetables such as squash, sweet potato, and bean sprouts. The batter is made of flour or cornstarch, and sometimes egg.

    What kind of shrimp to use for okoy?

    Whenever possible, use tiny shrimps. They make very crispy and flavorful okoy. If they are not available, use any size of shrimp you have.

    What vegetables can I use for okoy?

    Use squash, sweet potato, and bean sprouts for a more familiar okoy. You can also include onions, carrots, and green beans. Cilantro adds a ton of flavor. Get creative and use any vegetables that aren't too watery.

    Is calabaza the same as kabocha?

    Calabaza and kabocha are types of winter squash that you can use for okoy. Kabocha, known as Japanese pumpkin, has a dark green rind and bright orange flesh. Its skin is thin and edible, while the flesh is sweet and not stringy at all.

    Calabaza is usually much larger. Its color ranges from light yellow to dark green. Its skin, although edible, is thicker.

    Which flour is best for frying?

    Rice flour (not to be confused with glutinous rice flour), cornstarch, and potato starch are great options. You can use all-purpose flour in part, but not by itself, since it tends to be heavy.

    What goes well with okoy?

    Okoy can be eaten as an appetizer or snack. Some enjoy it with rice, while others like it as a side dish to something more savory like Pork Adobo, Pork Binagoongan (pork with shrimp paste), or Beef Caldereta. It all comes down to personal taste.

    What consistency is fritter batter?

    Some batters are thick enough to coat the back of a spoon. The batter for my version of okoy is thin, like a slurry. It lightly coats the vegetables and shrimp, allowing their flavors to shine.

    Is okoy healthy?

    Okoy may be packed with vegetables, but it is also high in fats and calories. Fried foods may taste great, but they're not considered healthy. As with everything else, moderation is important.

    Can okoy be made spicy?

    Yes, you can make it spicy. Add some red pepper flakes or chili powder to the batter. If you're serving it with sweet chili sauce or vinegar dipping sauce, throw in some bird's eye chilies.

    How do you keep fritters crispy?

    Keep your batter light. Use rice flour, cornstarch, or potato starch for the best results. They will brown better and crisp up with a bit of baking powder.

    Using carbonated water instead of plain water gives you the same effect. Do not overcrowd the pan when frying to keep the oil hot. They will absorb more oil when the temperature drops, making them soggy or greasy.

    How do you make fritters less soggy?

    One way is to make a thin batter to prevent them from absorbing too much oil. Keep the oil at a constant high temperature when you fry them. Allow them to cool in a single layer, so they don't steam and get soggy.

    What equipment is needed when making okoy?

    A julienne peeler or a julienne slicer (similar to a mandoline with a julienne blade attachment) is extremely helpful when preparing vegetables. It creates uniform matchsticks and will make your life easier.

    Use a skillet or a wok for frying. You can also bake the fritters in the oven to reduce the oil.

    What makes a good okoy?

    To truly enjoy these fritters, they have to be crispy and not greasy at all. The key is to fry them at a constant high temperature. When the temperature drops too low, they absorb more oil. The batter should not be too heavy so you can enjoy the shrimp and vegetables.

    Can okoy be made in advance?

    You can fry them in advance and let them cool completely before wrapping them. Store in the refrigerator for 3 to 4 days or freeze to extend their shelf life.

    How to reheat okoy?

    You can reheat okoy in a toaster oven or an air fryer to make them crunchy again. You can also re-fry them, though it may make them greasy.

    I hope that this post has answered some or all of your questions about Ukoy (shrimp and vegetable fritters). Give them a try, and you will love them!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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