Ukoy is a Filipino shrimp and vegetable fritter that's lightly battered and fried until crisp.
It's usually served with a vinegar dipping sauce on the side.
This version uses rice flour for a light, crisp coating, with shrimp and vegetables in a simple mix that's easy to put together.
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Ingredients You'll Need
Notes and Substitutions
- Shrimp: Tiny shrimp are usually used for ukoy and are often cooked whole, which gives the fritters more flavor and crunch. If you're using larger shrimp, it's better to remove the heads and shells so they're easier to eat.
- Squash: Calabaza and kabocha both work well here. They get soft and slightly sweet when cooked, and the skin is edible, so there's no need to peel them.
- Othe vegetables & herbs: You can also use sweet potato or bean sprouts instead of squash. If you're not a fan of cilantro, parsley or chives are good options too.
- Rice flour: This helps make the ukoy light and crisp. You can also use cornstarch or potato starch, though the texture may be a little different.
How to Make Ukoy (Step-by-Step)
Step 1: In a small bowl, combine the following for the dipping sauce:
- ¼ cup vinegar
- 1 teaspoon sugar
- 1 tablespoon minced shallot
- chilies (to taste)
- salt and pepper (to taste)
Step 2: Rinse the squash and remove any bumps on the skin. Cut a third or half, about 1 pound.
Step 3: Scoop out the seeds with a spoon. Refrigerate the rest for later use.
Step 4: Cut the squash into thin strips using a julienne slicer, julienne peeler, or knife.
Step 5: Cut 1 medium carrot into thin strips the same way.
Step 6: Thinly slice 1 small onion.
Step 7: Roughly chop about 1 cup cilantro, including the stems and leaves.
Step 8: In a large bowl, combine the squash, carrot, onion, and cilantro.
Season with salt and pepper, then toss to combine.
Step 9: Rinse the shrimp well.
If using tiny shrimp, clean them and remove any debris - they can be a bit sharp, so handle carefully.
If using larger shrimp, peel and devein them, then cut into smaller pieces if needed.
Step 10: Season 8 ounces of shrimp with salt and pepper, then add them to the vegetables and mix them together.
Step 11: In a bowl, combine:
- 1 cup rice flour
- 2 teaspoons baking powder
- 1 tablespoon fish sauce
- ¾ cup of water
Mix until smooth. The batter will be thin, like a slurry.
Step 12: Pour the batter over the shrimp and vegetables, then toss until evenly coated.
Step 13: Add about 1 inch of oil to a skillet and heat over high heat.
To check if it's ready, dip in the handle of a wooden spoon or a chopstick - it should bubble steadily.
Step 14: Scoop about ½ cup of the mixture onto a large spoon or turner, then carefully slide it into the hot oil.
Fry for about 2 minutes per side, or until golden brown and crisp.
Fry in batches and keep the oil hot so the fritters don't turn greasy or soggy. Drain on paper towels.
Serve your ukoy with the vinegar dipping sauce and enjoy!
Cooking Tips
- Keep the oil hot so the fritters crisp up, not soak in oil.
- Fry in batches so they don't crowd the pan.
- Keep the mixture thin so the fritters spread and cook evenly.
- Serve right away while they're still crisp.
Recipe FAQs
Ukoy usually turns soggy when the oil is not hot enough, the batter is too thick, or the pan is overcrowded. A thinner batter and steady hot oil help it fry up crisp.
The two big things are a light batter and hot oil. Rice flour also helps give the fritters a lighter, crispier coating.
Ukoy is best eaten fresh while still crisp. If needed, you can fry it ahead and reheat it in the oven so it crisps up again before serving.
Drain well after frying and don't stack them while hot, or the steam can soften them. Frying them until fully crisp also helps them stay crisp longer.
Try More Filipino Fried Favorites
- Lumpia: Crispy spring rolls filled with meat, shrimp, or vegetables.
- Torta: Filipino-style omelets with fillings like eggplant, chayote, or ground meat.
- Lechon kawali: Crispy pork belly with crackly skin and juicy meat.
- Fried calamari: Battered squid fried until crisp, often served with a dipping sauce.
- Fried fish: Fish seasoned and fried until crisp, sometimes served with a sweet and sour sauce.
Other Appetizers and Sides You May ike
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📖 Recipe
Ukoy Recipe (Filipino Shrimp and Vegetable Fritters)
Equipment
- Julienne slicer, julienne peeler, or knife
- Skillet or frying pan
Ingredients
For the ukoy
- 8 ounces shrimp
- 1 pound kabocha or calabaza squash cut into thin strips
- 1 medium carrot cut into thin strips
- 1 small onion thinly sliced
- 1 cup cilantro (stems and leaves) roughly chopped
- Salt and pepper to taste
- 1 cup rice flour sub: cornstarch or potato flour
- 2 teaspoons baking powder
- 1 tablespoon fish sauce
- ¾ cup water
- Neutral oil for frying
For the dipping sauce
- ¼ cup vinegar
- 1 teaspoon sugar
- 1 tablespoon minced shallot (or red onion)
- Chilies to taste
- Salt and pepper to taste
Instructions
- Make the dipping sauce by combining the vinegar, sugar, shallot, and chilies in a bowl. Season with salt and pepper to taste.
- In a large bowl, combine the squash, carrots, onion, and cilantro. Season with salt and pepper, then toss to combine.
- Season the shrimp with salt and pepper, then add them to the vegetables and toss to combine.
- In a separate bowl, combine the rice flour, baking powder, fish sauce, and water until smooth.
- Pour the batter over the shrimp and vegetables, then toss until evenly coated.
- Heat about 1 inch of oil in a skillet over high heat.
- Scoop about ½ cup of the mixture onto a large spoon or turner, then carefully slide it into the hot oil.
- Fry for about 2 minutes per side, or until golden brown and crisp. Drain on paper towels and serve with the dipping sauce.
Notes
- Shrimp: Tiny shrimp are usually used and cooked whole for more flavor and crunch. If using larger shrimp, remove the heads and shells.
- Squash: Calabaza or kabocha both work well. The skin is edible, so there's no need to peel them.
- Other vegetables & herbs: Sweet potato or bean sprouts can be used instead of squash. Parsley or chives can be used instead of cilantro.
- Rice flour: This helps make the ukoy light and crisp. Cornstarch or potato starch can also work.
- Keep the oil hot so the fritters crisp up.
- Fry in batches so they cook evenly.
- Keep the mixture thin so it spreads easily.
- Serve right away while still crisp.
Lina Brown says
Thanks for sharing this delicious recipe, it’s a hit every time I make it.
Nora Reyes says
Hi Lina! That means so much to me—thank you! 😊 I’m so happy to hear it’s a hit every time you make it. 😊
Shirley says
Can I grate the squash instead of julienne it
Nora Reyes says
Hello Shirley,
Absolutely, grating the squash is a great idea! I recommend using the larger holes on your grater to avoid the squash becoming too mushy. This way, it will blend well with the other ingredients while maintaining a bit of texture.
Also, to ensure everything cooks evenly, try to keep the other pieces you're adding, like the shrimp or vegetables, roughly the same size as your grated squash. This will help everything cook at the same pace and prevent anything from burning or being undercooked. I hope this helps. Thanks!!
Mario says
This was a great recipe! Super delicious. Thanks for sharing!
Nora Reyes says
Hello Mario, I'm so glad it turned out delicious for you. Your kind words mean a lot. Thank you so much!😊
Maecy says
Delicious! Your vinegar dipping sauce recipe is addicting!
Nora Reyes says
Thank you, Maecy. It's great on everything. almost. lol
Kim says
Yummy!!! This is the best okoy i’ve made. Thanks!!!
Nora Rey says
Happy to hear that! Thank you, Kim! =)
Jomelyn says
I tried this recipe. And it did not fail me. Thanks for the tips and instructions. I used butternut squash and it turn out so good. Thank you, again
Nora says
Hello Jomelyn! Thanks for trying it out and I'm so glad you liked it. Thanks for the butternut squash idea, too. I will try that next time! =)
Dennis says
Love the idea of squash and carrots on it!
Thanks Nora for this recipe, can’t wait to try this out.
Nora says
Thank you, Dennis! I hope you'll like it.
Apol says
Food is amazing!
Mark Manallo says
This recipe is awesome! It is meticulously done right. New cooks will certainly find this extremely helpful. Thank you!
Jay says
My fav ukoy recipe! 😋
And the vinegar dip yumm .. salivating!
Thank you! I can’t wait to try your other recipes.
Ana says
Love this! Will definitely try to make it
Anthony JP says
This is exactly how I remember it growing up. Light and crisp. It fills you up. My 3 boys can't stop munching on these..... excellent recipe! Thank you.
Nora says
Hey Anthony! It's my pleasure. So glad your boys liked them.
Mark Manallo says
Recipe meticulously done right. This is awesome! Thank you!
Bim says
Wow, this is one of my favorites! Will make tomorrow, can be eaten as healthy snacks or for lunch with vinegar as dipping. Please keep on sharing Nora.
Tin says
This recipe is so good! Managed to achieve the crispiness - small wins! Btw, the vinegar dip is a must!
Thanks Nora! ♥️
Nora says
Thanks, Tin! I am so glad you liked it!
MEDINA GRACE says
Absolutely love this recipe. Definitely will be a household staple😍😍😍