Description

Experience the authentic flavors of the Philippines with this Best Crispy Okoy Recipe, featuring tender shrimp and grated squash or sweet potato, perfectly pan-fried to golden, crispy perfection. This savory shrimp fritter makes a delightful appetizer or snack, boasting a crunchy texture and balanced seasoning, ideal for serving with a tangy vinegar dipping sauce.

Ingredients

Scale

Main Ingredients

1 cup small shrimp, peeled and deveined
1 cup grated squash or sweet potato
1/2 cup bean sprouts
1/4 cup chopped green onions

Batter Ingredients

1/4 cup all-purpose flour
1/4 cup cornstarch
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/2 cup cold water

For Frying

Vegetable oil (enough for about 1/2 inch depth in skillet)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mixture: In a large bowl, combine the grated squash or sweet potato, peeled shrimp, bean sprouts, and chopped green onions evenly.
Make the Batter: In a separate small bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and optional garlic powder. Add the egg and cold water, stirring until a smooth and lump-free batter forms.
Combine Batter and Mixture: Pour the batter over the vegetable and shrimp mixture. Gently fold everything together, ensuring the ingredients are uniformly coated without breaking the shrimp or vegetables.
Heat Oil: In a large skillet or frying pan, pour vegetable oil to about 1/2 inch depth. Heat over medium-high heat until hot but not smoking, perfect for frying.
Fry the Okoy: Scoop about 1/4 cup of the mixture and carefully place it into the hot oil. Use a spatula to flatten the fritter slightly for even cooking. Fry each side for 3 to 4 minutes or until golden brown and crisp.
Drain Excess Oil: Once cooked, remove the okoy and place on paper towels or a rack to drain excess oil.
Serve: Serve the crispy okoy hot with vinegar dipping sauce or your preferred condiment for an authentic Filipino experience.

Notes

For extra crispiness, make sure to use cold water when preparing the batter.
You can substitute sweet potato with regular squash or grated carrots depending on availability and preference.
Serve immediately after frying to maintain the best crisp texture.