Okoy

Name: Okoy: Crispy Filipino Shrimp and Sweet Potato Fritters
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1/2 cup medium sized shrimps (heads and skin removed ( use the whole shrimp if you have small ones )); 1 cup sweet potato (Kamote , thinly sliced or grated); 1/4 cup carrots ( grated or thinly sliced); 1/8 cups green onions (thinly sliced); 1/2 cup flour; 1/4 cup cornstarch; 1 egg (beaten); 1/3 cup water; 1 tbsp. fish sauce; 2 cloves garlic (minced); a dash of freshly ground black pepper; 1 cup oil (for frying); 2 cloves garlic (minced); 1 tsp. sugar; 1/4 cup white vinegar; 2 tbsp. Patis or Fish sauce; 2 birds eye chillies (chopped)

Jump to ingredients

Okoy are crispy Filipino fritters combining shrimp, sweet potato, carrots, and green onions in a light batter, best served warm with spiced fish sauce vinegar for dipping.

🌍Filipino 🥗Pescatarian 🏷️Appetizer recipe 🏷️Filipino delicacy

Total

55 min

Servings

3

Recipe Source

View original recipe

From Pinoyrecipe

Ingredients

17 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

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

Instructions

1
Mix in a bowl the flour, corn starch, egg, garlic, water, fish sauce, and pepper. Make sure it’s free from lumps and set aside.
2
Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, thinly slice as you can. Then slice the green onions.
3
Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
4
In a frying pan, heat oil just enough to deep fry two Okoy fritters at a time.
5
Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
6
Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
7
Prepare the vinegar dip by mixing all ingredients and mix well, transfer in a small bowl, and serve warm.

Was this recipe helpful?

Tips & Notes

Pro tips

Grate or thinly slice the sweet potato and carrots as thin as possible so they cook through and stay crispy inside the fritter.
Let excess batter drip off the slotted spoon before placing fritters in hot oil to prevent splashing and ensure crispness.
Fry only two fritters at a time; crowding the pan lowers oil temperature and makes them oily instead of crispy.
Drain okoy on paper towels immediately after frying to remove excess oil while they are still hot.

Substitutions

Sweet potato (kamote) → regular potato (texture will be less sweet; cook time may vary slightly)
Green onions → scallions or chives (similar flavor and texture)
Bird's eye chillies → Thai red chillies or jalapeños (adjust heat level to taste in the dip)

Storage & make-ahead

Store cooled okoy in an airtight container at room temperature for up to 1 day; reheat in a 350°F oven for 5–10 minutes to restore some crispness, though they are best eaten fresh.