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.
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.