Okoy (Vegetable Fritters)
Okoy (Vegetable Fritters)
Ingredients
For the Fritters
- 400 grams squash, julienned
- 1 large pc carrot, julienned
- 2 pcs onions, sliced
- 250 grams shrimp, peeled & chopped
- 1/2 cup rice flour or all purpose flour, plus 1 cup for batter
- 1 teaspoon salt
- 1 teaspoon annatto powder
- 1 pc shrimp cube or chicken cube
- to taste ground black pepper
- 1 1/2 cups water
- as needed oil, for deep frying
For Serving
- as needed dipping sauce, (e.g., chopped red onions in a vinegar-based liquid)
Instructions
- 1
Prepare the vegetables: Julienne 400 grams of squash and place it into a large mixing bowl. Julienne 1 large carrot and add it to the bowl with the squash. Slice 2 onions and add them to the bowl with the squash and carrot.
⏱️ 10 min
- 2
Add shrimp: Add 250 grams of peeled and chopped shrimp to the bowl with the vegetables.
⏱️ 2 min
- 3
Coat the vegetables: Add 1/2 to 1 cup of rice flour or all purpose flour to the vegetable and shrimp mixture. Mix thoroughly by hand (wearing gloves is recommended) to ensure all the vegetables are covered with the flour.
⏱️ 5 min
- 4
Prepare the batter: In a separate bowl, add 1 cup of rice flour or all purpose flour. Add 1 teaspoon of salt. Add 1 teaspoon of annatto powder. Grate 1 shrimp cube or chicken cube into the bowl. Add ground black pepper to taste. Gradually add 1 1/2 cups of water while whisking until a smooth, pourable batter is formed.
⏱️ 8 min
- 5
Assemble the fritters: Arrange a portion of the flour-coated vegetable and shrimp mixture on a small plate, forming a flat, round fritter shape. Drizzle a few tablespoons of the prepared batter evenly over the arranged vegetables on the plate.
⏱️ 5 min
- 6
Fry the fritters: Heat oil for deep frying in a wok or deep pan over medium-high heat. Carefully slide the fritter mixture from the plate into the hot oil. Fry until toasted and golden brown, about 3-5 minutes per side. Flip the fritter once to cook both sides evenly.
⏱️ 15 min
- 7
Serve: Remove the fried fritters from the oil and place them on a wire rack to drain any excess oil. Serve the Okoy (Vegetable Fritters) immediately with a side of dipping sauce (such as chopped red onions in a vinegar-based liquid).
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Okoy (Vegetable Fritters)
For the Fritters
- 400 grams squash, julienned
- 1 large pc carrot, julienned
- 2 pcs onions, sliced
- 250 grams shrimp, peeled & chopped
- 1/2 cup rice flour or all purpose flour, plus 1 cup for batter
- 1 teaspoon salt
- 1 teaspoon annatto powder
- 1 pc shrimp cube or chicken cube
- to taste ground black pepper
- 1 1/2 cups water
- as needed oil, for deep frying
For Serving
- as needed dipping sauce, (e.g., chopped red onions in a vinegar-based liquid)
Instructions
- 1
Prepare the vegetables: Julienne 400 grams of squash and place it into a large mixing bowl. Julienne 1 large carrot and add it to the bowl with the squash. Slice 2 onions and add them to the bowl with the squash and carrot.
⏱️ 10 min - 2
Add shrimp: Add 250 grams of peeled and chopped shrimp to the bowl with the vegetables.
⏱️ 2 min - 3
Coat the vegetables: Add 1/2 to 1 cup of rice flour or all purpose flour to the vegetable and shrimp mixture. Mix thoroughly by hand (wearing gloves is recommended) to ensure all the vegetables are covered with the flour.
⏱️ 5 min - 4
Prepare the batter: In a separate bowl, add 1 cup of rice flour or all purpose flour. Add 1 teaspoon of salt. Add 1 teaspoon of annatto powder. Grate 1 shrimp cube or chicken cube into the bowl. Add ground black pepper to taste. Gradually add 1 1/2 cups of water while whisking until a smooth, pourable batter is formed.
⏱️ 8 min - 5
Assemble the fritters: Arrange a portion of the flour-coated vegetable and shrimp mixture on a small plate, forming a flat, round fritter shape. Drizzle a few tablespoons of the prepared batter evenly over the arranged vegetables on the plate.
⏱️ 5 min - 6
Fry the fritters: Heat oil for deep frying in a wok or deep pan over medium-high heat. Carefully slide the fritter mixture from the plate into the hot oil. Fry until toasted and golden brown, about 3-5 minutes per side. Flip the fritter once to cook both sides evenly.
⏱️ 15 min - 7
Serve: Remove the fried fritters from the oil and place them on a wire rack to drain any excess oil. Serve the Okoy (Vegetable Fritters) immediately with a side of dipping sauce (such as chopped red onions in a vinegar-based liquid).
⏱️ 3 min