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OKOY -------- is a traditional Filipino fritters, but every one do this in different way.
(Potatoes and Sweet Potatoes, Unripe Green grated Papaya and finely diced Fresh Banana Heart Blossom, or Bean Sprouts and Potatoes Fritters)


1 cup Bean sprouts and 2 fresh potatoes ( diced 1/4 inch lengthwise)
1/2 lbs. Medium fresh shrimps with heads (you can remove the head if you wish)
1 1/2 cup Corn starch or rice flour
2 medium Onions, chopped lengthwise
1/4 cup Annatto powder dissolve in warm water (available in packets in most Asian markets)
1 tsp. Sea salt
2 tbsp. Baking powder
1 quart Oil for frying
How to make the dipping sauce:
Vinegar, Ground Black Pepper, fresh minced garlic and Salt                                                     (mix them thoroughly and set aside in a small bowl)

How to make the Batter:

In a deep bowl dissolve corn starch or rice flour in about 1/4 cup water mixing with annatto, baking powder, salt.

Then mix thoroughly the starch-mixture and until a smooth batter is obtained and set aside.


Heat 4 cups of cooking oil in a deep frying pan it should be smoky hot, mix beans sprouts and potatoes and onions.

Use cup for measuring and to mix the batter with vegetables mixture and pour about1/ 4 cup of the batter, (you can fry 4 pieces at a time).

Gather all particles together and lay pieces of shrimps on the surface

Fry until golden brown.

Drain and serve with vinegar-garlic sauce.

This can be serve as snack or a part of meal with plain steam rice.

Serve 8-10 people.


Some useful tips:

If you want to try making this recipe using green grated papaya which I always mix it with banana heart blossom..

Then you need to mashed them by hands with salt to squeezed all the liquid and spread in flat plate to dry the moist.

I would say at least an hour before you start cooking , it's almost the same procedure on the above instructions.

Sweet potatoes can go very nicely in potatoes also, and this is the same procedure again.

This is the way my grandmother and my mother teach me how to cook this recipe.



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Last modified: May 26, 2003