Description
This Best Crispy Okoy Recipe is a classic Filipino appetizer featuring crunchy shrimp and vegetable fritters. Lightly battered with a mix of all-purpose flour and cornstarch, enhanced with annatto powder for color, these golden okoy are fried to crispy perfection. Served with a tangy vinegar dipping sauce infused with garlic and chili, this dish offers a delightful combination of textures and flavors that make it a perfect snack or starter for any meal.
Ingredients
Scale
Okoy Batter and Fritters
- 1 cup small shrimp (shell-on, heads removed if preferred)
- 1 cup grated green papaya or sweet potato
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup finely chopped red onion
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon annatto powder (optional, for color)
- 1/2 teaspoon baking powder
- 3/4 cup cold water (more as needed)
- Vegetable oil for frying
Dipping Sauce
- 1/4 cup vinegar
- 2 cloves garlic, minced
- 1 small chili, sliced
- Salt and pepper to taste
Instructions
- Prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, ground pepper, and annatto powder if using. Gradually whisk in cold water until the batter is thick and smooth, ensuring there are no lumps.
- Add ingredients: Stir in the small shrimp, grated green papaya or sweet potato, bean sprouts, chopped scallions, and finely chopped red onion into the batter. Mix well until every component is thoroughly coated.
- Heat oil for frying: Pour about 1 inch of vegetable oil into a skillet and heat over medium-high heat. The oil should be hot enough to sizzle when a drop of batter is added.
- Fry the okoy fritters: Carefully spoon approximately 1/4 cup portions of the batter mixture into the hot oil, spreading each slightly to form a disc shape. Fry each fritter for 2 to 3 minutes per side, or until golden brown and crispy.
- Drain excess oil: Once fried, transfer the okoy fritters onto a paper towel-lined plate to remove excess oil and keep them crisp.
- Make dipping sauce: In a small bowl, combine vinegar, minced garlic, sliced chili, and salt and pepper to taste. Stir well to incorporate all flavors.
- Serve: Present the crispy okoy hot with the prepared vinegar dipping sauce on the side for dipping.
Notes
- Keep the batter cold to enhance crispiness when frying.
- Avoid overcrowding the pan to maintain the oil temperature and crisp texture of fritters.
- For a vegetarian version, substitute shrimp with julienned vegetables like carrots or zucchini.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Filipino
