Ukoy

Ukoy, made of green papaya and kalabasa, are a delicious snack, appetizer, or side dish. These vegetable fritters are golden, crunchy, and tasty!

Ukoy or okoy are Filipino-style fritters made of assorted vegetables, shell-on shrimp, and an atsuete-colored batter. The chunky mixture is dropped in sizzling oil in large spoonfuls and deep-fried until crunchy.

These crispy vegetable patties are commonly peddled by street food vendors in wet markets and sold in many carinderias or restaurants. They're served as a snack, appetizer, or side dish and are traditionally enjoyed with a spiced vinegar dip.

Vegetables to use

Shrimp fritters are not only simple to prepare but also versatile. The list of vegetables and root crops below is a great option.

• firm tofu cubes
• julienned kalabasa
• shredded green papaya
• julienned carrots
• shredded cabbage
• julienned sweet potatoes
• mung bean sprouts (togue)
• chopped green onions
• shredded cassava
• shredded zucchini
• sliced shallots

How to serve

• Serve as a midday snack or appetizer with spicy vinegar on the side for dipping.
• As with most fried foods, they're best enjoyed freshly cooked as they tend to lose crispness over time and do not reheat well.
• If not eating immediately, arrange in a single layer on a baking sheet and keep warm and crispy in a 200 F oven until ready to serve.

More snack recipes

Lumpiang Galunggong

Banana Turon

Ukoy na Togue

Cheese Sticks

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 5 votes

Ukoy

Filipino shrimp and vegetable fritters are crispy, tasty, and seriously addictive. Delicious as snack, appetizer, or side dish!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Author: Lalaine Manalo

Course: Appetizer, Snack

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12 Servings

Ingredients

• 1 medium green papaya, peeled, seeded and shredded
• 1 egg, beaten
• 1 cup cornstarch
• ½ cup flour
• 1 cup water
• 1 teaspoon fish sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ small kalabasa, peeled, seeded and julienned
• 3 shallots, peeled and sliced thinly
• ½ cup green onions, chopped
• canola oil
• ½ pound small shrimps, tendrils trimmed

Spiced Vinegar Dip

• 1 cup vinegar
• 2 to 3 Thai chili peppers, minced
• ½ small red onion, peeled and diced
• 4 cloves garlic, peeled and minced
• salt and pepper to taste

US CustomaryMetric

Instructions

• In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
• In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
• Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
• In a large skillet over medium heat, heat about 2-inch of oil until hot.
• On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
• Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
• Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

For the Spiced Vinegar Dip

• In a bowl, combine vinegar, chili peppers, onions, and garlic.
• Season with salt and pepper to taste.

Notes

• For crispy results, make sure the oil is hot and enough to submerge patties during frying. Cook patties in batches and do not overcrowd the pan.
• To keep from falling apart, fry the fritters undisturbed for about 2 to 3 minutes until browned on the bottom, and then turn with the spatula to continue to cook until browned and crispy.

Nutrition Information

Calories: 150kcal, Carbohydrates: 22g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 61mg, Sodium: 393mg, Potassium: 239mg, Fiber: 2g, Sugar: 3g, Vitamin A: 821IU, Vitamin C: 24mg, Calcium: 53mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”