Okoy is a crispy Filipino deep-fried fritter made with a cornstarch and rice flour batter studded with dried shrimp, bean sprouts, carrots, and Japanese sweet potato. This simplified home version delivers the golden, crunchy exterior and savory umami bite of the classic street food.
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Cut carrots, onions and Japanese Sweet Potatoes into thin strips.
Add Cornstarch, Rice Flour, Baking Powder, Annatto, Paprika, salt, pepper and water into a bowl and mix them well.
Add onions, carrots, sweet potatoes and incorporate with batter.
Add bean sprouts and dried shrimp and mix once again.
Get a small portion and put it on a small plate.
Heat up the pan with cooking oil.
Once the oil is heated, slowly put the Okoy mixture into the pan.
Let it cook and flip to cook the other side as well.
Once Okoy is cooked, let it set on a paper towel to absorb excess oil.
Serve.
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or briefly in an air fryer to restore crispness.
Yes. Peel and cut regular potato into thin strips the same way. Japanese sweet potato adds subtle sweetness and color, but white or yellow potato works as a substitute.
The recipe doesn't specify a temperature. Heat the oil until a small piece of batter sizzles and browns immediately when dropped in; this is typically 350–375°F.
Cook until golden brown on the first side, then flip and cook the second side until equally golden. Transfer to paper towels to absorb excess oil.
Yes, mix the dry ingredients and vegetables up to 2 hours ahead, but add the water and combine just before frying to keep the batter fresh and the fritters crispy.
Annatto is a natural coloring agent that gives okoy its golden-orange hue. Paprika adds color and mild flavor; together they're traditional for appearance and taste.
