Okoy are Filipino shrimp fritters made from a batter of flour, cornstarch, and baking powder mixed with small shrimp, grated carrots, bean sprouts, and green onions, then deep-fried until crispy and golden. They're a beloved snack that delivers crispy exteriors with tender vegetable and shrimp interiors.
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In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper.\n
Add the egg and cold water to the dry ingredients and mix until smooth. Adjust the water as needed to achieve a thick batter consistency.\n
Fold in the shrimp, grated carrots, bean sprouts, and chopped green onions until well combined.\n
Heat vegetable oil in a deep frying pan over medium-high heat.\n
Scoop a spoonful of the batter mixture and carefully drop it into the hot oil. Flatten it slightly with the back of the spoon.\n
Fry until golden brown and crispy, about 2-3 minutes per side.\n
Remove the fritters from the oil and drain on paper towels.\n
Serve hot with your favorite dipping sauce.\n
Store cooled okoy 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 hot oil to restore crispiness.
deep frying pan or wok · slotted spoon or spider strainer
Okoy uses a cornstarch-flour blend for extra crispiness and is studded with small shrimp and fresh vegetables like bean sprouts, making it distinctly Filipino and lighter than cream-based fritter batters.
Fry for 2-3 minutes per side until the exterior is golden brown and crispy. The fritters should float and feel light and crispy when pierced with a fork.
Yes, you can prepare the batter mixture up to 2 hours ahead and store it in the refrigerator, but do not fry until ready to serve for maximum crispiness.
Traditional patis (fish sauce) with calamansi lime is most authentic, but sweet and sour sauce, vinegar-based dipping sauce, or sriracha mayo also work well.
Heat the oil to medium-high heat before dropping in batter. The oil should be hot enough to sizzle immediately but not so hot it burns the exterior before cooking the inside.
