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–+ servings

Okoy

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Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine Filipino
Servings 4 people

Equipment

  • frying pan
  • grater
  • mixing bowls and spoons.

Ingredients
  

for the batter

  • 4 cups mixed vegetable grated ( I have used carrot, cabbage, pumpkin and sweet potato)
  • 1 cup glutinous rice flour
  • 2 tbsp scallions chopped
  • salt to taste
  • 1/2 tsp crushed black pepper

for frying

  • 1 cup cooking oil

for the sweet vinegar dipping sauce

  • 1/2 cup vinegar distilled
  • 1 small red onion
  • 1 medium green chilli
  • 2 tbsp sugar
  • salt to taste use a little at a time

Instructions
 

For the sweet vinegar dipping sauce

  • Peel, wash an finely chop the onion and chillies.
  • Add this into a mixing bowl, with vinegar, salt, sugar and the chillies.
  • Set this aside for the pink colour of the onions to infuse.
  • If keeping for longer, store in the fridge in a tight jar.

For the filipino fritter dough

  • Peel and grate carrots, pumpkin and sweet potato.
  • Grate the cabbages and add to the mixing bowl.
  • Chop the scallions and add to the mix.
  • Add the rice flour, salt and pepper to this mix.
  • Mix well and set it aside.

For frying the okoy

  • Heat oil in a frying pan on medium heat.
  • Scoop a bit of the batter and place in the warm oil.
  • Gently flatten the surface.
  • Once the sizzling slows down, flip over and cook the other side as well.
  • Once it crisps up, remove from oil.
  • Serve warm with dipping sauce.
Keyword fritters, Lunch recipes, pot luck recipes
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