Ukoy are Filipino shrimp fritters made with grated sweet potato, cornstarch, and whole shrimp, fried until golden brown. They're a beloved street snack known for their crispy exterior and tender, slightly sweet interior.
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In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
Heat oil in a skillet or frying pan over medium-high heat.
Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
Serve while still hot with spiced vinegar.
Store cooled ukoy in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
skillet or frying pan · small saucer (for shaping)
Ukoy is a Filipino fritter made with shrimp, grated sweet potato, and a cornstarch-based batter, then deep-fried until golden and served with spiced vinegar.
Yes, fry them completely and store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.
The batter may have been too wet or the oil temperature too low. Ensure the mixture is thick enough to hold together and oil is at medium-high heat before frying.
Yes, but chop large shrimp into smaller pieces so they cook evenly and distribute throughout the fritter; use whole or halved shrimp only as toppings.
Cook 3–4 minutes per side until golden brown. The exterior should be crispy and the inside set but still moist.
