Best Crispy Okoy
Okoy, or shrimp fritters, is a popular Filipino dish. It’s an incredibly tasty and easy-to-make appetizer that can be served at any time of day. The great thing about Okoy is that it can be made with various different ingredients and seasonings to suit your individual tastes.
How to Make the Best Crispy Okoy (Shrimp Fritters)
So if you’re looking for a delicious finger food recipe to make everyone happy, look no further than Okoy! Before you begin cooking Okoy, there are several steps to take in order to ensure success. First, gather all of your necessary ingredients including fresh or frozen shrimp (the size should be small or medium), flour, eggs, cornstarch, water, onion, garlic powder, carrots, sweet potato, butternut squash, cilantro, salt and pepper. Then clean, rinse, and drain the shrimp before mixing it with the rest of the ingredients in a large bowl. Using a wooden spoon or spatula, mix everything together until it forms a thick paste-like consistency. If the mixture seems too thick, add some water until you get desired consistency. Finally, set aside the batter while you heat up enough oil for deep frying in a pot or deep fryer pan over medium high heat. A good rule of thumb is to make sure there’s enough oil for the okoy (shrimp fritters) to float around freely without sticking together.
Once ready, use a big spoon or an ice cream scoop to form small circles out of the batter and drop them into the hot oil one by one. Allow them to cook for about 3 minutes on each side before turning them over with a slotted spoon or spatula. Once they’re golden brown, take them out of the pot using tongs or slotted spoon onto a plate lined with paper towels in order to absorb any excess oil. Serve your okoy warm with ketchup or vinegar as dip and enjoy!
Okoy recipes have been passed down through generations due to its incredible taste and versatility in terms of ingredients used – which means everyone can make their own unique version according to their preferences! Moreover, it’s relatively quick and easy to make so even busy people can whip up this delicious treat in no time at all! On top of that, okoy pairs exceptionally well with drinks like beer – making them perfect for parties and special occasions where guests are looking for something tasty yet easy to snack on!
Best Crispy Okoy
Ingredients
- 2 lbs tiny shrimp Cleaned, rinsed, and drained
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1.5 cup water
- 1 medium onion
- 2 small carrots
- 1 medium sweet potato
- 1 cup butternut squash
- cilantro
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- cooking oil for frying
Instructions
- Break the eggs in a large mixing bowl, add water then mix it well.
- In a separate bowl, combine flour and cornstarch then pour the mixture into the bigger bowl with eggs and water, then stir.
- Slice onion, sweet potato, carrots, and butternut squash into a long thin strips and chop cilantro into small pieces. Once done, add them all into the large bowl. Mix everything together until it forms a thick paste-like consistency.
- Add shrimp then mix it again with the rest of the ingredients in a large bowl. If the mixture seems too thick add some water until you get desired consistency.
- Set aside the batter while you heat up enough oil for deep frying in a pot or deep fryer pan over medium high heat. Make sure there’s enough oil for the okoy (shrimp fritters) to float around freely without sticking together.
- Once ready, use a big spoon or an ice cream scoop to form small circles out of the batter and drop them into the hot oil one by one.
- Allow them to cook for about 3 minutes on each side before turning them over with a slotted spoon or spatula.
- Once they’re golden brown, take them out of the pot using tongs or slotted spoon onto a plate lined with paper towels in order to absorb any excess oil.
- Serve your okoy warm with ketchup or vinegar as dip and enjoy!
Video
Nutrition
Frequently Asked Questions
What is Okoy?
Okoy is a traditional Filipino dish that has been part of the Filipino culture for centuries. It is a savory and crispy fried snack made with a combination of shrimp, shredded vegetables, and spices. Okoy is usually eaten with either a sweet or sour dipping sauce, such as vinegar or sugar cane syrup, which helps to balance out the flavors. This tasty treat is popular among both locals and tourists alike, as it can be found in many street food stalls all over the Philippines. Aside from being delicious and convenient, Okoy also packs some impressive health benefits. The mixture of vegetables provide ample amounts of fiber, vitamins A and C, calcium, magnesium and potassium – all essential for optimum health. Not only that, but its deep-frying process uses less oil than other dishes making it an ideal choice for those looking to maintain a healthy lifestyle. Moreover, it is budget-friendly and easy to prepare at home! All in all, Okoy truly embodies quality Filipino cuisine!
What are the ingredients for the best crispy Okoy recipe?
The ingredients for the best crispy Okoy recipe include fresh vegetables such as carrots, zucchini, onions, butternut squash, and sweet potatoes; egg whites to help bind the mix; and seasonings like salt, pepper and garlic for flavor. To get that extra crunchy texture and even cooking results, it’s important to use cold water when mixing the batter. This can help prevent the mixture from becoming too wet or sticky. Finally, one must consider how long to fry the Okoy – usually between three to four minutes is enough time to get that perfect golden-brown finish. With these simple ingredients combined in just the right way you have all you need for creating delicious and irresistible crisp Okoy!
Why is my Okoy not crunchy?
An okoy is a traditional Filipino snack that is made up of a savory pancake-like mix, usually filled with vegetables or shrimp. It can be fried or cooked in boiling oil, but either method requires precision to get just the right amount of crispiness and crunch. Unfortunately, when it comes to making okoy, many people struggle to achieve the desired crunchiness. If your okoy are not coming out as crunchy as you’d like, there may be several factors at play. Possible reasons for an underwhelming crunch include incomplete mixing of ingredients, unbalanced moisture content, inappropriate oil temperature and inadequate frying time. By understanding all these factors, you can make sure your Okoys are always tasty, delicious, and crispy!
