Best Crispy Okoy
Okoy, also known as shrimp fritters, is a popular Filipino snack or appetizer made with small shrimp and vegetables mixed in a batter and then deep-fried. It is usually served with soy sauce or vinegar for dipping.
How to Make the Best Crispy Okoy (Shrimp Fritters)
Dive into the irresistible world of crispy okoy, a culinary gem in Filipino cuisine that has captured the hearts and taste buds of food lovers. Okoy, also known as shrimp fritters, embodies a delightful crunch and an explosion of flavors, perfect for those who love to explore authentic and savory snacks. Whether you’re a seasoned home cook or just starting out, this guide is designed to help you master the art of making the crispiest, most delicious okoy you can share with family and friends or savor all to yourself.
Ingredients
Crafting the perfect crispy okoy starts with gathering the right ingredients. Here’s what you’ll need:
- 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 to taste
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- Cooking oil for frying
Preparation
To kick off your crispy okoy adventure, begin by preparing the shrimp and vegetables:
- In a large mixing bowl, break the eggs and add water. Whisk together until well combined.
- Mix the all-purpose flour and cornstarch in a separate bowl, then pour this dry mixture into the bowl with the egg mix. Stir to create a cohesive batter.
- Thinly slice the onion, sweet potato, carrots, and butternut squash. Finely chop the cilantro. Incorporate these into the batter and stir until you achieve a thick, paste-like consistency.
- Add the clean shrimp to the mixture and give it one final mix. If the batter seems too thick, add a bit of water to reach your desired thickness.
Cooking Techniques
Getting that perfectly crisp texture requires some know-how:
- Heat enough oil for deep frying in a pot or deep fryer pan over medium-high heat.
- Once the oil is hot and ready, use a spoon or ice cream scoop to form small circles of the batter. Gently drop them into the oil.
- Deep fry for around 3 minutes on each side, or until they turn a lovely golden brown color.
- Remove the okoy from the oil using tongs or a slotted spoon and let them rest on a plate lined with paper towels to soak up any excess oil.
Serving Suggestions
Crispy okoy is best enjoyed fresh from the skillet with a variety of dips. Popular Filipino accompaniments include:
- Spiced vinegar with a dash of garlic and chili
- Sweet and tangy banana ketchup
- A simple soy sauce with a squeeze of calamansi or lemon juice
As for plating, arrange your crispy okoy on a bed of green lettuce leaves and garnish with extra cilantro. They make for an excellent appetizer or a midday snack!
Variations and Tips
There’s room to get creative with crispy okoy:
- Try substituting the shrimp with other types of seafood, like chopped squid or fish.
- Swap out sweet potatoes for regular potatoes or yams, depending on your preference.
- Sprinkle in a bit of paprika or cayenne pepper to the batter if you fancy a spicy twist.
- For an ultra-crispy texture, ensure your oil is hot enough before frying, and don’t overcrowd the pan.
There you have it – your very own guide to making the crispiest, tastiest Filipino okoy right at home! Brush up on your frying skills and gather your ingredients; it’s time to make this traditional fritter shine on your dining table. With a little practice and our expert tips, you’ll soon be whipping up okoy that are not only mouthwateringly crunchy but also packed with authentic flavors.
Remember, cooking is an ongoing journey of discovery and delight. So go ahead, give this crispy okoy recipe a try, and watch as these shrimp fritters become a new favorite in your culinary repertoire.
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
- In a large mixing bowl, break the eggs and add water. Mix well.
- In a separate bowl, combine flour and cornstarch. Pour this mixture into the bigger bowl with eggs and water. Stir.
- Slice onion, sweet potato, carrots, and butternut squash into thin strips. Chop cilantro into small pieces. Add them all to the large bowl and mix until you get a thick paste-like consistency.
- Add shrimp to the mixture and mix again. If it's too thick, add some water for desired consistency.
- Heat enough oil for deep frying in a pot or deep fryer pan over medium-high heat.
- Take a big spoon or ice cream scoop to form small circles from the batter and drop them into the hot oil one by one.
- Allow them to cook for about 3 minutes on each side until golden brown, then remove them from the pot using tongs or a slotted spoon onto a plate lined with paper towels to absorb excess oil.
- Serve your warm shrimp fritters (okoy) with ketchup or vinegar as dip.
- Enjoy this tasty treat!
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