Ukoy (Fritters) are a Filipino specialty, and the ingredients vary a little depending on where in the Philippines you eat them. Squash and kamote (sweet potatoes) are staple ingredients with other variations adding bean sprouts and/or carrots as well as taro root. Shrimp is also a common ingredient, and the variety and size depend on the region’s specialty. This recipe uses dried shrimp, which is available at almost any Asian grocery, but fresh shrimp can also be substituted or omitted to make the recipe vegan. Vinegar is the best accompaniment for this dish. Ukoy are excellent as a snack or as a main dish with a fresh salad and a cold glass of beer.

The History of Ukoy (Filipino Fritters)

Many believe Ukoy (or Okoy) comes from the early coastal communities in the Philippines like Laguna, where cooking methods come out of necessity and the available environment. The abundant small shrimp from rivers and shorelines were too tiny to prepare on their own. To make the best out of this ingredient, they would combine the shrimp with root crops and bound with simple rice-based mixtures, then fry in hot oil. The frying technique here could be a result of contact with neighboring Southeast Asian cultures.

Ukoy (Filipino Fritters)

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• Author: Rafe Vencio

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Description

Dipping these fritters in vinegar is the perfect final touch.

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Ingredients

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• 1/2 lb julienned vegetables: squash, sweet potato, bean sprouts, carrots, taro root (depending on your preference, it can be just one type or a mix of two or more vegetables equal to the weight)
• 4 oz dried shrimp or 8 oz fresh (smallest variety or large, peeled & deveined)
• 2 cloves garlic, minced
• 1 egg white
• 2 tbsp cornstarch
• 1 tsp cold water plus additional as needed
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• Oil for frying

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Instructions

1. Combine all vegetables, shrimp, garlic and egg white and set aside.
2. Combine cornstarch and water into a thin batter, add more water if needed.
3. Combine both mixtures. Heat oil enough for shallow frying (around 350 F).
4. Using a small plate, arrange the mixture on the plate to make a disc shaped fritter that’s not too thick. Gently slide the fritter onto the hot oil and fry on both sides until golden brown (approximately 3-4 minutes on each side).
5. Season with salt and pepper after taking it out the fryer. Drain on paper towels or rack.
6. Yields up to 10 to 12 fritters depending on size.

Recipe and Styling by Rafe Vencio
Photography by Dave Bryce

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