Ukoy, made from green papaya or kalabasa, is a great snack, appetizer, side dish, or main course. These tasty vegetable fritters are crunchy and delicious!Ukoy, or okay, are Filipino-style fritters made from a variety of vegetables, shell-on shrimps, and a batter with atsuete colors. This chunky mixture is poured in hot oil and fried until crispy.
These crispy patties can be found in street food vendors at wet markets and sold in restaurants and carinderias. These crispy patties are often served as an appetizer, side dish, or snack. They are traditionally served with a spiced vinaigrette dip.
Shrimp fritters can be made in a few minutes and are easy to make. This list includes a variety of root crops and vegetables that you can use.
- Tofu cubes infirm
- Kalabasa julienne
- Papaya shredded
- Juliet carrots
- Shredded cabbage
- Sweet potatoes julienned
- Mung Bean Sprouts (togue).
- Chop green onions
- Cassava shredded
- Shredded zucchini
- Sliced shallots
Tips for cooking
- Salt the shredded papaya in order to remove any liquid from the batter. Also, it will help break up the fritters when they are fried.
- To ensure even and fast cooking, make sure to chop the ingredients as thinly as possible.
- Annatto powder is used primarily for color. Adjust the amount to achieve the desired depth.
- Fish sauce can be added to the batter for umami flavor. Stir in shrimp bouillon and adjust the seasonings to your taste.
- To achieve a crisp texture, coat the patties with enough oil to at least halfway. Cook in batches if necessary to avoid overcrowding the pan.
- It is important to maintain the ideal temperature of 350-375 F. If the temperature is too high, fritters can burn before they are fully cooked. Too low and they will absorb more oil.
- To evenly distribute the batter, use a large spoon or small saucer.
- Keep the fritters from sticking together by cooking them in a non-stick pan for 2 to 3 minutes, until they are golden brown on the bottom. Then flip the fritters over with a spatula and continue to cook until crispy and golden.
- Do not drain on paper towels, as condensation can make the ukoy soggy. Instead, drain on a wire rack.
How do you serve?
- As a snack or appetizer, serve with spicy vinegar as a side dish.
- They are best eaten fresh, as they lose their crispiness over time.
- If you don’t want to eat immediately, place the slices in a single layer on baking sheets and warm them in a 200 F oven.
- 1 medium-sized green papaya, peeled and seeded.
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 small kalabasa peeled, seeded, and julienned
- 3 shallots, peeled. Slice thinly.
- 1/2 cup chopped green onions
- Canola oil
- Small shrimps, 1/2 pound, tendrils trimmed
Spiced Vinegar Dip
- 1 cup vinegar
- Minced 2 to 3 Thai chili peppers
- 1/2 small red onion, peeled & diced
- 4 cloves of garlic, peeled & minced
- Salt and pepper to your liking