Try these Healthy Squash and Sweet Potato Ukoy (Fritters) for a quick and easy appetizer, lunch or dinner. This dish is very popular in the Philippines.
WHAT DOES UKOY OR OKOY MEAN?
Ukoy or Okoy are Filipino crispy deep-fried fritters made with shrimp, vegetables and a batter to prevent them from falling apart when frying. Ukoy is served with vinegar dipping sauce. In recent years people have come up with different versions of this dish, and you can be creative with dipping sauces and sides. There are vegan or vegetarian options as well. And here is mine!
INGREDIENTS NEEDED FOR SQUASH AND SWEET POTATO UKOY
INGREDIENT NOTES
- Sweet Potato: We need julienned sweet potato for our ukoy recipe. Use a knife to cut them into strips, it doesn't have to be perfect or uniform. Peeled and Julienned.
- Squash: Kabocha Squash was used for this recipe. Feel free to use any types of squash you prefer. Peeled and julienned.
- ONION: We need 1 medium red onion, peeled and cut into strips. White onion would also work for this recipe.
- GARLIC: never skip Garlic, minced and finely chopped.
- PARSLEY: totally optional if not available. But it gives that aromatic smell.
- SCALLIONS: I always add scallions to every recipe. This will give an extra kick for the dish.
- BATTER: We need flour, cornstarch and eggs to hold our Squash and Sweet Potato Ukoy together. It will prevent it from falling apart when frying. Must haves!
- SEASONINGS: Pinch of salt and pepper and fish sauce for the authentic flavour for Filipino Ukoy (optional).
STEP-BY-STEP INSTRUCTIONS
- MIX THE VEGETABLES: In a large bowl, add julienned squash, carrots, onion, garlic, parsley and scallions. Mix the vegetables together.
- PREPARE THE BATTER: In a separate bowl, add flour, cornstarch, egg, fish sauce, water and salt and pepper. Stir everything until fully distributed.
- POUR THE BATTER OVER VEGETABLE: Once the mixture was poured over the vegetables, combine everything together until evenly distributed.
- PAN FRY: In over medium heat pan, add oil, scoop at least ¼ cup batter from the mixture to the pan. Cook the Ukoy for 3-4 minutes each side or until golden brown. Once cooked, set it aside and drain the excess oil before plating.
- DIPPING SAUCE: We just need vinegar and finely chopped onion for the dipping sauce or shiracha.
Did you make this Squash and Sweet Potato Ukoy today? I'd love to hear it on the comment section below. And let's get social! Follow and tag me on Facebook and Instagram.
Try these Appetizer recipes for New Year's Eve!
- Vegetarian Siomai served with homemade chili oil.
- and of course! Try this easy dessert/snack you can make at Home Peach Mango Bread Pie
Recipe
Squash and Sweet Potato Ukoy (Fritters)
Try these Healthy Squash and Sweet Potato Ukoy (Fritters) for a quick and easy appetizer, lunch or dinner. This dish is very popular in the Philippines.
Ingredients
- 1 cup kabocha squash peeled, julienned
- ½ cup sweet potato peeled, julienned
- ½ medium red onion julienned
- 1 tablespoon parsley finely chopped
- ¼ cup green onions sliced
- 3 cloves garlic minced, finely chopped
- ½ cup all purpose flour
- ¼ cup cornstarch
- ⅓ cup cold water
- 1 pc egg
- 1 tablespoon fish sauce
- salt and pepper to taste
- oil for frying
Instructions
MIX THE VEGETABLES
- In a large bowl, add julienned squash, carrots, onion, garlic, parsley and scallions. Mix the vegetables together.
PREPARE THE BATTER
- In a separate bowl, add flour, cornstarch, egg, fish sauce, water and salt and pepper. Stir everything until fully distributed.
POUR THE BATTER OVER VEGETABLE
- Once the mixture was poured over the vegetables, combine everything together until evenly distributed.
PAN FRY
- In over medium heat pan, add oil, scoop at least ¼ cup batter from the mixture to the pan. Cook the Ukoy for 3-4 minutes each side or until golden brown. Once cooked, set it aside and drain the excess oil before plating.
DIPPING SAUCE
- in a small bowl add vinegar, finely chopped red onion and mix together. You can also use shriracha for spicy flavour.
Notes
- This recipe yields 5-6 Fritters depending on how big you can make them.
- If you are vegetarian, you can substitute fish sauce to vegetarian oyster sauce.You will find them in Asian Grocery Store.
- The fritters tend to get soggy the longer they sit so best to serve them immediately.
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