Traditional Filipino okoy (or ukoy)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the dipping sauce: In a small serving bowl, combine the cane vinegar, garlic, shallot, and chilies. Season with a pinch of salt and sugar to your liking, then set aside to let the flavors marry. [1, 2]

Step 2

Mix the dry ingredients: In a large mixing bowl, whisk together the cornstarch, plain flour, salt, pepper, and annatto powder.

Step 3

Build the batter: Gradually pour the ice-cold water and the beaten egg into the flour mixture, whisking continuously until a smooth, slightly runny batter forms. Stir in the fish sauce. [1, 2]

Step 4

Incorporate the fillings: Add the julienned sweet potato, carrots, bean sprouts, sliced onion, and the small shrimp into the bowl. Gently toss until all the ingredients are evenly coated in a thin layer of batter. [1, 2, 3]

Step 5

Heat the oil: Fill a deep, heavy-bottomed pan or wok with at least 2 inches of frying oil. Heat over medium-high until the oil reaches roughly 175°C (350°F)—a drop of batter should instantly sizzle and rise to the top. [1, 2, 3]

Step 6

Shape and fry: Scoop about ⅓ cup of the vegetable and shrimp mixture onto a wide, flat slotted spoon or turner, pressing it down slightly into a rough disc shape. Carefully slide the nest into the hot oil. Fry for 3 to 4 minutes per side, turning once, until beautifully deep golden and rigid. Work in small batches so you don't drop the oil temperature. [1, 2, 3, 4]

Step 7

Drain and serve: Lift the fritters out with a spider or slotted spoon and let them drain on a wire rack or paper towels to maintain their crunch. Serve immediately while piping hot with the spiced vinegar sauce on the side. [1, 2]

Step 8

Pro Tips for Maximum Crunch

Step 9

Squeeze the veggies: After cutting your sweet potato and carrots, squeeze them firmly inside a clean kitchen towel to remove surface moisture before throwing them into the batter. Less moisture means a crisper fry.

Step 10

Keep it cold: Using ice-cold water or soda water shocks the starch when it hits the hot oil, creating that delicate, lacy texture along the edges.

Step 11

The "Ladle Technique": If your fritters are separating in the pan, keep the ladle submerged in the oil for the first 30 seconds of frying to set the base of the fritter before sliding it off completely. [1, 2]

Step 12

Turmeric mixed with Paprika (Best Match): Mix ½ teaspoon of ground turmeric with ½ teaspoon of sweet paprika. The turmeric provides the bright yellow base, while the paprika brings the reddish tint, perfectly mimicking the warm orange of annatto.