Ilocano okoy tiyosko is a crispy pan-fried squash fritter studded with shrimp, Ilocos longganisa, bean sprouts, and malunggay leaves. Its standout appeal is the savory sausage and umami-rich combination that elevates this humble vegetable cake into a deeply satisfying dish.
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Combine squash, bean sprouts, carrots, longganisa, shrimp, and malunggay leaves in a large bowl. Mix well. Set aside.
Combine cornstarch, flour, paprika, salt, pepper, eggs, and water in another bowl. Mix well. Set aside.
Add and heat about 1-inch oil in a frying pan over medium-low heat.
Combine about 1/2 cup squash mixture and 2 tablespoons cornstarch batter in a shallow plate. Slide this mixture into the hot oil in the frying pan, forming a round patty. Fry until crisp and golden on both sides, about 5 minutes. Repeat with the remaining ingredients.
Drain okoy on paper towels. Serve okoy hot with vinegar on the side.
Store cooled okoy in an airtight container refrigerated up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.
Yes. Prepare the squash and cornstarch mixtures separately up to 4 hours ahead, covered and refrigerated. Combine and fry just before serving for best crispness.
Fry about 5 minutes total until both sides are crisp and golden brown. The edges should be firm when you press with a spatula.
Use any Filipino-style pork sausage or chorizo, or substitute with crispy bacon for a smokier flavor.
Yes, thaw and pat dry thoroughly to remove excess moisture before adding to the mixture.
