Ukoy, made of green papaya and kalabasa, are a delicious snack, appetizer, or side dish. These vegetable fritters are golden, crunchy, and tasty!
Ukoy or okoy are Filipino-style fritters made of assorted vegetables, shell-on shrimp, and an atsuete-colored batter. The chunky mixture is dropped in sizzling oil in large spoonfuls and deep-fried until crunchy.
These crispy vegetable patties are commonly peddled by street food vendors in wet markets and sold in many carinderias or restaurants. They’re served as a snack, appetizer, or side dish and are traditionally enjoyed with a spiced vinegar dip.
Vegetables to use
Shrimp fritters are not only simple to prepare but also versatile. The list of vegetables and root crops below is a great option.
- firm tofu cubes
- julienned kalabasa
- shredded green papaya
- julienned carrots
- shredded cabbage
- julienned sweet potatoes
- mung bean sprouts (togue)
- chopped green onions
- shredded cassava
- shredded zucchini
- sliced shallots
How to serve
- Serve as a midday snack or appetizer with spicy vinegar on the side for dipping.
- As with most fried foods, they’re best enjoyed freshly cooked as they tend to lose crispness over time and do not reheat well.
- If not eating immediately, arrange in a single layer on a baking sheet and keep warm and crispy in a 200 F oven until ready to serve.
