Crispy Ukoy Fritters

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Crispy Ukoy Fritters

By

Krizell Sullano

Light, crunchy Filipino shrimp and vegetable fritters made with a cornstarch batter for extra crispness. Salted and thoroughly drained vegetables and an optional double-fry yield a super-crisp texture—serve with a vinegar-based dipping sauce.

Yield

7

Time

55 minutes

Rating

—

Ingredients

15 medium shrimp (about 15) — half chopped into bite-size pieces, half left whole for garnish

20 oz mixed vegetables, julienned (about 567 g) — e.g., carrots, sweet potato, kalabasa (squash)

5 oz bean sprouts (about 142 g)

1 medium red onion (or 2 shallots), thinly sliced

1 bunch green onions (scallions), sliced

3 tbsp salt (for salting the vegetables)

1 tbsp fish sauce

2 tsp black or white pepper

1–2 tsp annatto (atsuete) powder (optional, for color)

3/4 cup cold water (180 ml)

1 1/2 cups cornstarch (about 180 g)

Oil for frying (neutral oil such as grapeseed), enough for a 1–1.5 inch layer in the pan

Cilantro for garnish (optional)

Vinegar-based dipping sauce, for serving (not detailed in video)

Instructions

Step 1

Prepare vegetables: Julienne the mixed vegetables and thinly slice the red onion (or shallots). Place the julienned vegetables, sliced onion, and bean sprouts in a large bowl and sprinkle with 3 tablespoons salt. Toss well and let sit for 20 minutes to draw out moisture.

Step 2

Remove excess water: After 20 minutes, transfer the salted vegetables to a salad spinner to remove most of the liquid. Then move them to a clean cloth or kitchen towel and squeeze firmly to remove as much remaining water as possible. Return the drained vegetables to the large bowl.

Step 3

Add shrimp and aromatics: Mix in the chopped shrimp pieces and the sliced green onions with the drained vegetables. Reserve the whole shrimp for garnish if desired.

Step 4

Make the cornstarch slurry (batter): In a small bowl, combine the cold water, fish sauce, pepper, and annatto powder (if using). Gradually whisk in the cornstarch a little at a time until you have a slightly thick, pourable slurry.

Step 5

Combine batter and veggies: Pour the cornstarch slurry over the vegetable and shrimp mixture. Mix thoroughly—using your hands works well—to coat everything evenly.

Step 6

Heat the oil: In a large wok or deep skillet, add enough oil to reach a 1–1.5 inch depth. Heat over medium-high until shimmering and hot (about 350°F / 175°C if using a thermometer).

Step 7

Fry the fritters: Using a slotted spoon, scoop and form small patties of the mixture (about golf-ball to small-pancake size) and carefully drop into the hot oil. If desired, press a whole shrimp on top of each patty for presentation. Fry 2–4 minutes per side, until golden brown and crisp. Work in batches to avoid crowding.

Step 8

Drain and (optional) double-fry: Transfer cooked fritters to a cooling rack or a plate lined with paper towels to drain excess oil. For extra crunch, let the first fry-rested fritters sit briefly and then fry a second time for 30–60 seconds until extra crisp.

Step 9

Serve: Arrange fritters on a platter, garnish with cilantro if using, and serve hot with a vinegar-based dipping sauce.

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