Okoy or Ukoy (Shrimp and Vegetable Fritters)

Okoy or Ukoy (Shrimp and Vegetable Fritters) are lightly battered, crispy fritters paired with a spicy vinegar dipping sauce. They're delicious and easy to make with so many options.

If you like shrimp, you may also like to try Salt and Pepper Shrimp and Chili Garlic Shrimp, or other fried Filipino favorites like Lumpiang Shanghai (Fried Spring Rolls), Lumpiang Gulay (Fried Vegetable Spring Rolls), and Tortang Talong (Eggplant Omelet).

This dish is inspired by Chef Tom Cunanan of Washington D.C.'s Bad Saint, a traditional Filipino restaurant. He uses cilantro, which adds a punch of flavor and color.

I used rice flour in place of cornstarch. Baking powder was substituted for club soda, making the fritters light and crunchy.

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Ingredients you'll need

Notes and substitutions

• Shrimp: Tiny shrimps with all their parts intact are traditionally used for their crispiness and flavor. For larger sizes, remove the heads and shells, as they could be unpleasant to eat.

• Squash: Winter squashes, like calabaza (kalabasa in Filipino) and kabocha (or Japanese pumpkin), are sweet and smooth when cooked. Their skins are edible, so you don't have to peel them.

• Vegetables & herbs: Sweet potatoes and bean sprouts can also be used instead of squash. If you don't like cilantro, use herbs like parsley or chives.

How to make this recipe

Step 1: Make the dipping sauce by combining ¼ cup vinegar, 1 teaspoon sugar, 1 tablespoon minced shallot, and chilies (to taste) in a bowl. Add salt and pepper to taste. 

Step 2: Rinse the squash and remove any bumps on the skin. Cut a third or half, about a pound.

Step 3: Remove the seeds with a spoon. Refrigerate the unused portion or make Pinakbet with Crispy Pork Belly.

Step 4: Cut it into thin strips using a julienne slicer, a julienne peeler, or a knife.

Step 5: Cut a medium carrot the same way.

Step 6: Thinly slice the onion.

Step 7: Roughly chop the cilantro stems and leaves (about 1 cup).

Step 8: Combine squash, carrots, onion, and cilantro in a large bowl. Add salt and pepper to taste. Toss them together.

Step 9: For tiny shrimps, rinse them multiple times and remove any foreign bodies. They are sharp on both ends, so be careful when cleaning them.

For regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.

Step 10: Season 8 ounces of shrimp with salt and pepper, and mix it with the vegetables.

Step 11: Make the batter by combining 1 cup of rice flour, 2 teaspoons of baking powder, 1 tablespoon of fish sauce, and ¾ cup of water. It will be thin and smooth, like a slurry.

Step 12: Pour it over the vegetables and toss them together.

Step 13: Set a skillet with an inch of oil over high heat. Dip a wooden spoon handle or a chopstick; it should steadily bubble when it's hot and ready.

Step 14: Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil. Fry each side for about 2 minutes until golden brown. Drain them on paper towels.

PRO TIP: To prevent greasy or soggy fritters, keep the oil hot. When the temperature drops too low, they absorb more oil.

Serve Okoy or Ukoy (Shrimp and Vegetable Fritters) with the spicy vinegar dipping sauce as an appetizer or a snack.

Some people might enjoy eating it with rice like Sinangag (Garlic Fried Rice) or Java Rice, while others prefer to have it with a more savory dish like Pork Adobo or Pork Binagoongan (Pork with Shrimp Paste). Experiment a little and see what you like best!

Recipe FAQs

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