Okoy

Name: Okoy: Crispy Filipino Shrimp and Vegetable Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1/2 lb small shrimp, shelled and deveined; 1 cup cornstarch; 1/2 cup all-purpose flour; 1 egg, beaten; 1 cup water; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup bean sprouts; 1 medium sweet potato, peeled and julienned; 1 medium carrot, julienned; 3 stalks green onions, chopped; Oil for deep frying

Jump to ingredients

Okoy is a Filipino shrimp and vegetable fritter fried until golden and crispy outside, with a savory batter binding tender shrimp, sweet potato, carrots, and bean sprouts. The fritters are best served hot with spiced vinegar for dipping.

🌍Filipino 🥗Pescatarian 🏷️Okoy 🏷️Fritter 🏷️Shrimp 🏷️Vegetable fritter Street food

About·Privacy·Terms

🏷️

Total

35 min

Servings

Recipe Source

View original recipe

From Yummy

Ingredients

Check what you already have. We'll leave it off your shopping list.

1/2 lb small shrimp, shelled and deveined
1 cup cornstarch
1/2 cup all-purpose flour
1 egg, beaten
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 cup bean sprouts
1 medium sweet potato, peeled and julienned
1 medium carrot, julienned
3 stalks green onions, chopped
Oil for deep frying

12 Ingredients

CookOS may earn a commission from Instacart orders.

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine cornstarch, flour, egg, water, salt, and pepper. Mix until a smooth batter forms.
2
Add the shrimp, bean sprouts, sweet potato, carrot, and green onions to the batter. Stir to combine.
3
Heat oil in a deep pan or wok over medium-high heat.
4
Scoop about 1/4 cup of the batter mixture and carefully drop into the hot oil, flattening slightly with the back of a spoon.
5
Fry each okoy for about 3–4 minutes per side or until golden brown and crispy.
6
Remove from oil and drain on paper towels.
7
Serve hot with a spiced vinegar dipping sauce.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat shrimp completely dry before adding to the batter to prevent splattering and ensure crispiness.
Flatten each fritter gently with the back of a spoon right after it hits the oil—this helps it cook evenly and crisp on both sides.
Don't skip draining on paper towels; this removes excess oil and keeps the okoy crispy after cooking.
Fry in batches and avoid overcrowding the pan, which lowers oil temperature and causes greasiness.

Substitutions

Cornstarch → rice flour (equally crispy, slightly different mouthfeel)
Sweet potato → regular potato or additional carrot (similar texture and mild flavor)
Bean sprouts → finely shredded cabbage or zucchini (maintains vegetable texture and moisture balance)
Green onions → fresh cilantro or chives (adds different herbaceous note)

Storage & make-ahead

Store cooled okoy in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8–10 minutes until warmed and crispy again.

Equipment

deep pan or wok · thermometer (optional, for monitoring oil temperature)

Common Questions

Can I make okoy ahead of time?

Yes, you can prepare the batter and chop vegetables up to 4 hours ahead. Combine them just before frying for the crispiest results. Cooked okoy can be refrigerated for 2 days and reheated in a 350°F oven until warmed through.

What's the best oil temperature for frying okoy?

Heat oil over medium-high heat until shimmering. The batter should sizzle immediately when dropped in. Fry each fritter 3–4 minutes per side until golden brown and crispy.

Why is my okoy soggy instead of crispy?

Soggy okoy usually means the oil wasn't hot enough or the fritters were overcrowded in the pan. Ensure the oil is fully heated before frying and fry in batches so fritters cook evenly without absorbing excess oil.

Can I use frozen shrimp?

Yes, but thaw and thoroughly pat them dry first to prevent excess moisture in the batter, which can make fritters less crispy.

What can I substitute for cornstarch?

You can use all-purpose flour for the full amount, though the texture will be slightly less crispy. Rice flour also works well and produces an equally crispy exterior.