Ukoy

10 minutes
to prep

10 minutes
to cook

4–6 servings

About this Recipe

A new take on a classic Philippine street food. Crispy deep-fried fritters made with various vegetables are the perfect snack or appetizer!

Recipe by: Jimel Iglesia
Photos by: Rezel Kealoha

Ingredients

  • 1 cup sweet potato, grated
  • 1 cup carrot, grated
  • ½ cup heart of palm, grated or thinly sliced
  • 1 teaspoon black pepper
  • 2 teaspoons of salt
  • 1 teaspoon annatto powder, for the red color
  • 1 flax egg
  • 1 cup of sparkling water
  • ¼ cup flour
  • 1 ¾ cup cornstarch
  • 2 cups cooking oil

Step-by-Step Instructions

Step 1

In a bowl, combine the sparkling water, flour, cornstarch, flax egg, salt, pepper, and annatto powder.

Step 2

Beat with a whisk until smooth and let sit for 5 minutes.

Step 3

Add in the grated sweet potato, carrot, heart of palm, and mix thoroughly until each strand is coated in the batter.

Step 4

In a deep frying pan, heat oil to 350 degrees F or over medium-high heat.

Step 5

Using a ladle, slowly spoon the mixture into the oil until it forms a round disk. If it starts to separate, keep forming it into a disk with your chosen utensil.

Step 6

Cook on each side for 3–5 minutes or until golden and crispy.

Step 7

Repeat until the batter is gone.

Step 8

Place each fritter onto a towel to drain the excess oil.

Step 9

Serve with toyo’t kalamansi sauce.

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