Crispy fried fritters of shredded vegetables and whole small shrimp, a popular Filipino snack served with a vinegar dipping sauce.
Ukoy are savory Filipino fritters built from a thin batter studded with shredded vegetables like sweet potato or squash, small whole shrimp arranged decoratively on top before frying. The shrimp are often left whole with their shells on, becoming perfectly crisp and edible once fried, adding a distinct crunch and briny flavor that sets ukoy apart from plainer vegetable fritters. Fried until deeply golden and crackling at the edges, ukoy are traditionally dipped in a simple vinegar sauce spiked with garlic and chile, the acidity cutting nicely through the fritters' richness.
Serves 4
Whisk flour, cornstarch, water, egg, salt and turmeric into a smooth, thin batter.
Fold in the shredded sweet potato and bean sprouts.
Heat oil in a wide skillet to 350F/175C.
Ladle a portion of the batter into the hot oil, spreading it into a thin round, and immediately top with a few shrimp, pressing gently into the batter.
Press the shrimp into the batter right after ladling it into the oil, while it's still spreading — this helps them adhere and cook evenly.
Fry 3-4 minutes per side until deeply golden and crisp.
Mix vinegar with minced garlic and sliced chile.
Drain the fritters and serve hot with the vinegar dipping sauce.
Keep the batter thin so the fritters cook through quickly and crisp evenly, rather than staying doughy in the middle.
Press the shrimp into the batter as soon as it hits the oil, while the batter is still spreading and hasn't set yet.
Fry at a steady, hot temperature so the shredded vegetables cook through and the fritter develops a properly crisp exterior.
Using squash instead of sweet potato gives a slightly different color and sweetness.
A version with mung bean sprouts as the primary vegetable is common in some regions.
Adding a bit of chopped scallion to the batter gives extra flavor.
Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in an oven or air fryer to help re-crisp.
Ukoy is a beloved Filipino street food and home-cooked snack, its combination of shredded root vegetables and whole small shrimp reflecting the resourceful, flavor-packed nature of Filipino fritter cooking traditions.
You can, but leaving them on and frying until crisp is traditional, and the shells become perfectly edible and crunchy once properly fried.
Regular potato or squash work well as substitutes, giving a similar texture though a different flavor and color.
The batter was likely too thick, or the oil wasn't hot enough — thin the batter slightly and maintain a steady frying temperature.
Per serving (150g / 5.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
