Description
This Best Crispy Okoy Recipe offers a delightful Filipino appetizer featuring crunchy shrimp fritters made with fresh shrimp, bean sprouts, and vegetables, fried to golden perfection. Perfectly paired with a tangy vinegar dipping sauce, these okoy are ideal as a savory snack or side dish that brings authentic Filipino flavors to your table.
Ingredients
Scale
Okoy Batter and Fritters
- 1 cup small shrimp (with shells on, rinsed and drained)
- 1 cup bean sprouts
- ½ cup grated carrots
- ½ cup julienned sweet potato
- 2 green onions, sliced
- 1 small red onion, thinly sliced
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¾ cup cold water (adjust as needed)
- Vegetable oil, for frying
Dipping Sauce (Optional)
- ¼ cup vinegar
- 1 clove garlic, minced
- 1 small chili, chopped
- Pinch of salt and sugar
Instructions
- Prepare the batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, ground black pepper, and garlic powder. Gradually add the cold water a little at a time, whisking continuously until you achieve a thick, pancake-like batter consistency.
- Add vegetables and shrimp: Fold in the rinsed shrimp with shells on, bean sprouts, grated carrots, julienned sweet potato, thinly sliced red onion, and sliced green onions into the batter. Mix gently until all ingredients are evenly coated with the batter.
- Heat the oil: Pour about 1 inch of vegetable oil into a skillet or frying pan and heat over medium heat. Use a thermometer to maintain the oil temperature around 350°F (175°C) for optimal frying.
- Fry the fritters: Using a scoop or spoon, scoop roughly ¼ cup of the mixture and carefully drop it into the hot oil. Flatten the fritters slightly with the back of the spoon to form thin pancakes. Fry 2 to 3 fritters at a time to prevent overcrowding and ensure even cooking.
- Cook until golden and crispy: Fry each side for 3 to 4 minutes or until they are golden brown and crispy. Use tongs or a slotted spoon to flip carefully. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
- Repeat frying: Continue frying the remaining batter in batches, maintaining the oil temperature and avoiding overcrowding the pan.
- Prepare the dipping sauce: In a small bowl, combine vinegar, minced garlic, chopped chili, and a pinch of salt and sugar. Stir well and adjust seasoning to taste.
- Serve: Serve the okoy hot with the prepared vinegar dipping sauce on the side for a perfect balance of crispy and tangy flavors.
Notes
- Use ice-cold water in the batter for extra crispiness.
- Avoid overmixing the batter to keep the fritters light and crunchy.
- Kalabasa (squash) can be substituted for sweet potato if desired.
- Add tofu to the batter for an additional protein option or variation.
- Maintain oil temperature around 350°F (175°C) for best frying results.
