Looking for a fun twist on your usual appetizers? Ukoy, a Filipino-style shrimp fritter, might just become your new favorite snack. These crispy, golden treats combine fresh shrimp with shredded vegetables and a light, crunchy batter that’s hard to resist. I learned this recipe from my grandmother, and it’s become my go-to dish for family gatherings and potlucks. While some people might feel intimidated by deep-frying at home, this recipe is actually pretty straightforward and forgiving – perfect for cooks of any skill level.
Possible Ingredient Alternatives
For the shrimp, a vegetarian alternative could be hearts of palm or young jackfruit, which can mimic the texture of seafood. These plant-based options should be chopped into small pieces and patted dry before use. Tofu can also work as a protein-rich substitute, but it may alter the texture slightly.
The standard flour can be replaced with almond flour or coconut flour for a gluten-free, low-carb option. When using these alternatives, you may need to adjust the liquid content as they absorb moisture differently. Start with less water and add more as needed to achieve the right consistency.
Sweet potato can be substituted with pumpkin or additional butternut squash for a similar texture and sweetness. These alternatives provide similar nutritional benefits and maintain the dish’s overall flavor profile. Adjust cooking time slightly if using pumpkin, as it may cook faster than sweet potato.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 50-60 g
- Carbohydrates: 150-160 g
Ingredients
- 2 pounds small shrimp (cleaned, rinsed, and drained)
- 1 cup standard flour
- 1/2 cup corn flour
- 2 large eggs
- 1 and 1/2 cups water
- 1 medium-sized onion
- 2 small carrots
- 1 medium sweet potato
- 1 cup butternut squash, diced
- Fresh cilantro, to taste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Oil, as needed for frying
Step 1: Prepare the Egg and Dry Mixture
Begin by cracking the eggs into a large mixing bowl.
Add water to the eggs and whisk until they are well blended, creating a smooth liquid base.
In a separate bowl, combine the flour and cornstarch, mixing them thoroughly.
Gradually add this dry mixture to the egg and water blend, stirring continuously to avoid lumps and create a uniform batter.
Step 2: Prepare and Combine Vegetables
Slice the onion, sweet potato, carrots, and butternut squash into thin strips.
Finely chop the cilantro.
Add all these vegetables to the egg mixture.
Stir the ingredients together until they form a thick paste, evenly coating the vegetables with the batter.
Step 3: Add Shrimp and Adjust Consistency
Incorporate the shrimp into the vegetable and egg mixture.
If the batter feels too thick and difficult to manage, add a little more water, stirring until you achieve your preferred consistency for easy scooping and frying.
Step 4: Heat Oil for Frying
Pour enough oil into a pot or deep fryer pan to fully submerge the fritters.
Heat the oil over medium-high heat.
It’s ready when a drop of batter sizzles immediately upon contact.
Step 5: Form and Fry the Fritters
Using a large spoon or an ice cream scoop, form small circles of the batter mixture and gently drop them into the hot oil, one by one.
Allow each fritter to fry for about 3 minutes on each side, or until they are golden brown.
Carefully use tongs or a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
Step 6: Serve and Enjoy
Present your warm shrimp fritters (okoy) as a delicious treat, best enjoyed with a side of ketchup or vinegar for dipping.
Serve immediately while still crispy, and enjoy the delightful flavors!
