Gluten-Free Ukoy (Shrimp Fritters) with Sweet Potato and Cassava Flour
Crispy Filipino shrimp fritters made gluten-free by using a combination of cassava flour and sweet potato.
Ingredients
- about 450 g Small Shrimp
- 1 medium Sweet Potato
- 1/2 cup Cassava Flour
- 1/4 cup Green Onions
- 2 cloves Garlic
- 1 Egg
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel and devein the shrimp.
- 2Grate the sweet potato and squeeze out excess moisture.
- 3In a bowl, combine shrimp, grated sweet potato, cassava flour, chopped green onions, minced garlic, egg, salt, and pepper. Mix well.
- 4Heat vegetable oil in a large skillet over medium heat.
- 5Drop spoonfuls of the shrimp mixture into the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- 6Drain on paper towels and serve hot with vinegar dipping sauce.
Substitutions
Wheat Flour → Cassava Flour
Gluten-free binder
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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