Shredded Sweet Potato And Carrot Fritters Ukoy Recipes

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SHREDDED SWEET POTATO AND CARROT FRITTERS (UKOY)



Shredded Sweet Potato and Carrot Fritters (Ukoy) image

Frying ukoy the Bad Saint way is a very active process­-the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

Yield Serves 4

Number Of Ingredients 15

3 Thai chiles, thinly sliced
1 garlic clove, finely chopped
2 tablespoons chopped red onion
1/4 cup sugarcane vinegar or distilled white vinegar
Kosher salt
1 medium sweet potato, peeled
4 medium carrots, peeled
Kosher salt
8 cups (or more) vegetable oil
3/4 cup (or more) club soda
1 teaspoon fish sauce
1 1/4 cups cornstarch
4 ounces small or medium shrimp, peeled, deveined
1 cup cilantro leaves with tender stems
A deep-fry thermometer

Steps:

  • Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
  • Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
  • Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F-340°F.
  • Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
  • Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
  • Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
  • Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
  • Chile vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

FILIPINO SHRIMP FRITTERS (UKOY OR OKOY)



Filipino Shrimp Fritters (Ukoy or Okoy) image

Ukoy or Okoy Recipe is a delicious dish that is very popular in the Philippines, it is an easy to cook and very flavorful Filipino appetizer. Ukoy is prepared with whole small shrimps with head and shell on, mixed in flour, cornstarch and egg batter and deep fried until crispy. Other places in the Philippines has created their own variation of Okoy or Ukoy. Some instead of using sweet potato as the main ingredient others use squash, papaya or togue. Ukoy is even more delicious if you accompany it with vinegar dipping sauce.

Provided by JackieOhNo

Categories     Filipino

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup medium-sized shrimp, heads and skin removed (use the whole shrimp if you have small ones )
1 cup thinly sliced sweet potatoes (Kamote ) or 1 cup grated sweet potato (Kamote )
1/4 cup thinly sliced carrots or 1/4 cup grated carrot
1/8 cup green onion, thinly sliced
1/2 cup flour
1/4 cup cornstarch
1 egg, beaten
1/3 cup water
1 tablespoon fish sauce
2 garlic cloves, minced
1 dash fresh ground black pepper
1 cup oil, for frying
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup white vinegar
2 tablespoons patis or 2 tablespoons fish sauce
2 birds eye chilies, chopped

Steps:

  • Mix together in a bowl the flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix it very well and make sure it's free from lumps and set aside.
  • Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, slice thinly as you can. Then slice the green onions.
  • Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
  • In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
  • Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
  • Prepare the vinegar dip by mixing the last 7 ingredients and mix well, transfer in small bowl and serve warm.

Nutrition Facts : Calories 645.4, Fat 56, SaturatedFat 7.5, Cholesterol 46.5, Sodium 1106.4, Carbohydrate 31.8, Fiber 2.2, Sugar 4.7, Protein 5.2

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