Ukoy Dulong

Name: Ukoy Dulong (Filipino Silver Fish Fritters)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 4 oz. dulong (silver fish); 2 cups mung bean sprouts; 1 1/2 cups cooking oil; 1/2 cup cornstarch; 1/2 cup flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 egg; 1 cup water

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Ukoy dulong are crispy Filipino fish fritters made with small silver fish and mung bean sprouts bound in a light batter, pan-fried until golden brown and traditionally served with spicy vinegar.

🌍Filipino 🥗Pescatarian

Total

20 min

Servings

4

Recipe Source

View original recipe

From Panlasangpinoy · by Vanjo Merano

12 Ingredients

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Instructions

1
In a large mixing bowl, combine all batter ingredients in a bowl starting with the dry ingredients and ending by adding water and egg. Mix well.
2
Add the dulong and mung bean sprouts. Gently stir until all ingredients are well blended.
3
Heat oil in a pan.
4
Arrange 1/2 cup of mixture in a saucer. Note: make sure the there is enough batter in the mixture.
5
Once the oil gets hot, Slide the mixture into the pan. Cook one side in medium het until it turns golden brown and crisp. Turn over using a spatula. Cook the other side the same way.
6
Remove the dulong okay from the pan. Stack in a plate with paper towels.
7
Serve with spicy vinegar such as pinakurat or sinamak.
8
Share and enjoy!

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Tips & Notes

Pro tips

Ensure the oil is fully hot before sliding the batter into the pan to achieve a crispy, golden exterior on the first side.
Use a 1/2 cup measure to portion the batter consistently; this helps each fritter cook evenly.
Don't overmix the batter once you add the dulong and sprouts—gentle stirring prevents the ingredients from breaking apart.
Stack finished fritters on paper towels immediately to absorb excess oil and maintain crispness.

Substitutions

Cornstarch → rice flour (may require slight texture adjustment)
Mung bean sprouts → thinly sliced cabbage or julienned zucchini (changes texture slightly)
Dulong → small shrimp or diced white fish (alters traditional flavor profile)

Storage & make-ahead

Store cooled fritters in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat or 350°F oven until warmed through and re-crisped.

Common Questions

What is dulong and where do I find it?

Dulong are small silver fish commonly used in Filipino cuisine. Look for them fresh or frozen at Asian markets, typically sold in vacuum packs or fresh fish sections.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and refrigerate it. Add the dulong and mung bean sprouts just before frying to keep them from becoming soggy.

How do I know when the fritter is done on the first side?

The fritter is ready to flip when the bottom turns golden brown and crisp. This typically takes a few minutes on medium heat depending on your pan and oil temperature.

What can I use instead of dulong?

Small shrimp, diced white fish, or additional mung bean sprouts can substitute for dulong, though the traditional flavor will differ.

How should I store leftover ukoy dulong?

Store cooled fritters in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through and re-crisped.